Well struggle no more, friends, because 10-ingredient Vegan Lasagna Eggplant Roll-Ups are here (and they’re crazy delicious)! This recipe is inspired by my all-time favorite Italian dish – Lasagna! Have you ever contemplated what your “last meal” would be if you had to choose? It’s a tough call for me, being that I love all food. But forced to decide, I think lasagna would rise to the top of the list. It’s classy soul food stuffed with fresh herbs and robust flavor.
Origins of Lasagna
Perhaps like many of you, we were under the impression that lasagna originated in Italy. Turns out, its origin history is more complicated! Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. Others claim it resembles a Roman dish recorded in a cookbook in the 1st century AD. And still others place its origin in England or Italy in the 14th century, where cookbooks describe the concept of layering cheese and pasta in a dish and baking it. (source) But it wasn’t until the 16th century that tomato-based versions were recorded that more closely resembles today’s lasagna. Those versions came from Italy. So to everyone who ever contributed to the invention of lasagna, we’re forever grateful! This version starts with a tofu “ricotta” filling that’s comprised of simple ingredients, such as: TofuLemon JuiceNutritional YeastFresh Basil + Dried OreganoOlive OilSalt + PepperVegan Parmesan Cheese (aka fairy dust) This creamy combo comes together quick (5 minutes!) and adds some serious staying power to these rolls – 6 grams protein per serving! Look at that goodness. I want to put it on everything, STAT. Instead of traditional lasagna noodles I opted for thinly sliced eggplant to add more veggie power and keep these babes gluten free! To help them achieve a slightly roasted flavor and soft texture, I simply par-baked them for 15 minutes. Then all that’s left to do is add the filling for one seriously delicious and healthy meal. All in all this dish requires 10 ingredients and roughly 1 hour start to finish! That’s my kind of dinner. I think you’re going to love these rolls. They’re: Incredibly fillingVeggie-packedProtein-richSavoryComforting& Simply delicious This would make the perfect weeknight meal when you want something a little extra special. It would also be great for impressing guests, especially a vegan / gluten free crowd. Bonus? They reheat well the next day for leftovers (hello, lunch upgrade). We hope you love this recipe! If you try it, let us know how it goes. Leave a comment or take a picture and tag it #minimalistbaker on Instagram so I can come stalk your feed and leave embarrassing comments. Cheers, friends! Thanks for following along and supporting what we do.
