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  • 8 oz Lasagna Noodles
  • 1 Large Eggplant
  • 1 Tbsp Olive Oil
  • 1 Yellow Onion, diced
  • 8 oz Mushrooms, sliced
  • 6 1/2-oz can (lindsay) Sliced Ripe Olives
  • 2 cloves Garlic, crushed
  • 1 , 12-oz Box Silken Tofu, firm
  • 1/2 cup Fresh Basil, chopped
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Coarse Ground Black Pepper
  • 1 , 26-oz Jar Prepared Spaghetti or Pasta Sauce, meatless, if desired



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Submitted by: kk1000 (see all recipes)

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Lasagna noodles are filled with a mixture of eggplant, mushroom, olive & tofu, rolled up, halved, and baked in pasta sauce.

Cook lasagna noodles according to package directions. Rinse and drain. Set the empty pasta pot on the countertop on a trivet. Hang each full lasagna noodle over the edge of the pot to cool. (You may want to discard torn and broken strips of noodles.)

Meanwhile, peel eggplant and chop into one-inch cubes. Heat olive oil over medium heat in a very large skillet with a lid (or an 8-quart stock pot). Sauté onion for 3 minutes, until soft. Add mushrooms, olives and garlic; sauté for 3 minutes. Stir in eggplant; cover and cook for 10 minutes. Using your hands, crumble the tofu into small pieces. Stir tofu and basil into the skillet. Cook uncovered another 5 minutes, stirring frequently to prevent burning or sticking. Season with salt and pepper. Remove from heat, and allow to cool.

Preheat oven to 375. Spray an 11x7" baking dish with non-stick cooking spray. Pour about 1 1/2 cups of the spaghetti sauce in the bottom of the pan, spreading evenly.

Lay out lasagna noodles on a cutting board. Spread about 1/4 cup of filling down the center of each noodle, leaving the last inch of the noodle bare. Roll the noodle up, so that the bare end is last and can seal the roll closed. Using a serrated knife gently cut the lasagna roll-up into two halves, down the middle of the noodle. Place roll-ups into the baking dish with the ruffled sides up. Drizzle remaining spaghetti sauce over roll-ups, especially those in the corners.

Cover pan with foil. Bake for 40 minutes, until bubbly. Serve immediately with green salad and garlic bread.

Note: This dish freezes well, so why not double the recipe and make two pans. Put the second pan in the freezer and save it for a rainy day!

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