Vegan Lasagna Rollatini Recipe

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Vegan Lasagna Rollatini
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  1. Boil lasagna noodles per package instructions, drain and set aside.
  2. If using frozen spinach, thaw in the microwave, then press the water out in a strainer.
  3. Drain the water from the tofu, place into large mixing bowl and mash with a potato masher (until it looks like the texture of ricotta cheese).
  4. Drain the canned tomatoes.
  5. Mix the tofu, spinach, canned tomatoes and italian seasoning.
  6. Preheat oven to 350F and grease a 13x9 baking dish.
  7. Spread mixture of tofu, spinach and tomatoes onto lasagna noodles and roll, then place into the baking dish.
  8. Once all lasagna noodles are in the baking dish, pour desired amount of sauce over the noodles.
  9. Cover dish with foil and bake at 350F for 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 69.88 Kcal (293 kJ)
Calories from fat 11.91 Kcal
% Daily Value*
Total Fat 1.32g 2%
Cholesterol 3.4mg 1%
Sodium 170.53mg 7%
Potassium 262.57mg 6%
Total Carbs 10.68g 4%
Sugars 2.36g 9%
Dietary Fiber 2.6g 10%
Protein 5.24g 10%
Vitamin C 6.4mg 11%
Vitamin A 0.5mg 16%
Iron 1.6mg 9%
Calcium 79.9mg 8%
Amount Per 100 g
Calories 61.63 Kcal (258 kJ)
Calories from fat 10.5 Kcal
% Daily Value*
Total Fat 1.17g 2%
Cholesterol 3mg 1%
Sodium 150.38mg 7%
Potassium 231.54mg 6%
Total Carbs 9.42g 4%
Sugars 2.08g 9%
Dietary Fiber 2.29g 10%
Protein 4.63g 10%
Vitamin C 5.6mg 11%
Vitamin A 0.4mg 16%
Iron 1.4mg 9%
Calcium 70.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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