These eggplant lasagna roll ups make a simple and easy vegan meal that’s perfect for the cold winter that’s arrived. I want to eat comforting warm food all the time, but especially once I’m in hibernation mode up here in Canada!
I actually made this up as RECIPE?! once when I made dinner for some friends. They loved it so much so I thought it was worth working out so I could share it with all of you too. You can check out the video below to see how this whole dish comes together or keep scrolling for the recipe.
A couple of hot tips, you can make the tofu ricotta in advance so it gets really flavorful. Ensure you buy an eggplant that will fit the width of your mandolin. My mandolin is over 4-inches wide so my eggplant was 4-inches wide at it’s widest base.