Broccoli Lasagna Rolls

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 3/4 broccoli floret, cut into 20 florets
• 25 ounces tomato sauce
• 1 (28 ounce) can plum tomatoes
• 1 (14 1/2 ounce) can italian stewed tomatoes
• 1 (6 ounce) can tomato paste
• 6 ounces burgundy
• 4 fresh basil leaves or 1 teaspoon dried basil leaves
• 1/2 garlic (fresh or powder)
• 2 bay leaves
• 1 (8 ounce) package lasagna noodles
• 3 3/4 cups firm tofu, drained
• 1/3 cup scallion
• 4 garlic cloves, minced
• 10 ounces chopped broccoli
• 1/2 cup nutritional yeast
• 1 teaspoon thyme
• 1 tablespoon braggs liquid aminos
• fresh basil (for garnish)

Recipe

• 1 preheat oven to 350°f.
• 2 blanch broccoli florets for 30 seconds in boiling water, then place broccoli in ice water to stop cooking process; set aside.
• 3 stir tomato ingredients together in saucepan over med-low heat.
• 4 add and stir.
• 5 add spices and simmer.
• 6 cook noodles and rinse in cool water.
• 7 place tofu in a mixing bowl and mash with hands, potato masher or whisk.
• 8 add all remaining ingredients except basil for garnish and stir, creating a ricotta-like mixture.
• 9 drain noodle and cover a 9x13 pan with tomato sauce mixture.
• 10 do not forget to remove the bay leaves.
• 11 place a noodle on a flat surface (ex. cutting board) and put filling along the center of the noodle, then roll the noodle up and place fold down in the cooking pan.
• 12 take two of the broccoli florets and tuck into both open ends of the noodle.
• 13 arrange the filled noodles 2 by 5 in the cooking pan, with the florets facing outward.
• 14 top with the remaining sauce and a basil leaf.
• 15 cover with foil and bake 30 minutes.
• 16 remove the foil and bake another 15 minutes.