From Minimalist Baker
Eggplant Lasagna Roll Ups
- Time
- 1 hr 15 min
- Makes
- 12
- Ingredients
- 12
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Ingredients
- 2 medium eggplants ((sliced into 12 1/4-inch slices lengthwise* // OR 12 lasagna noodles, boiled))
- 2 medium lemons, juiced
- 1 12- ounce block extra-firm tofu ((drained and pressed dry for 10 minutes))
- 3 Tbsp nutritional yeast
- 1/2 cup fresh basil ((finely chopped))
- 1 Tbsp dried oregano
- 3-4 Tbsp extra virgin olive oil
- ~1/2 tsp each salt + pepper
- 1/4 cup vegan parmesan cheese
- Vegan parmesan cheese
- 2-3 cups favorite marinara/red sauce
- Fresh basil ((optional // chopped))
Nutrition
- Calories
- 132.3 kcal
- Fat
- 8.2 g
- Serving size
- 1 rolls
- Fiber
- 4.8 g
- Sugar
- 5.4 g
- Sodium
- 293 mg
- Protein
- 7 g
- Carbohydrate
- 10.8 g
- Saturated fat
- 1.3 g
- Unsaturated fat
- 6.33 g
As published by Minimalist Baker.
The method
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