this is a warm, comforting, and entirely plant based lasagna roll up recipe with eggplant as the noodles! It’s also stuffed with so much flavor from a homemade tofu ricotta, pesto, and a hearty lentil mushroom filling.
Sprinkle approximately 1 tsp of sea salt total, divided amongst each slice of eggplant, on both sides and lay overlapping on a baking sheet covered with paper towels. Let this sit for 20 minutes or so to release the moisture from the eggplant. Use clean paper towel to gently press and extract more moisture from the slices and pat dry.
Place the tofu in a food processor and add lemon juice, apple cider vinegar, sea salt, onion powder, granulated garlic powder, white pepper, and garlic cloves. Process until it’s very smooth. Add the tofu ricotta mixture into a mixing bowl and fold in fresh basil, oregano, and parsley.
In an oven safe 9 x 13-inch or 10 x 14-inch baking dish spoon 1 cup of marinara sauce and 1 tablespoon of olive on the bottom of the baking dish. Spread it around evenly so it covers the bottom of the dish.