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Lauren Toyota's eggplant lasagna roll-ups are crazy-delicious. Perfect for dinner or an appetizer, the tofu ricotta is creamy and herb-y. Follow her recipe for inspiration — or freestyle a bit. For more Instagram-worthy recipes from Lauren Toyota, please visit: https://www.hotforfoodblog.com

Eggplant Lasagna Roll-Ups

Makes 4 to 6 servings
Prep Time: 1 hr 10 minutes
Cook Time: 40 minutes

Eggplant Roll-Ups
1 large eggplant
sea salt (for eggplant)
2 C store-bought marinara sauce
1 tablespoon olive oil
⅓ C store-bought vegan pesto
2 C tofu ricotta (recipe below)
2 C vegan mozzarella-style shreds
¼ C bread crumbs
ground black pepper, to taste
½ C fresh basil leaves, as garnish

Tofu Ricotta (makes about 2 cups)
1 x 450 g package firm tofu (drained)
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 teaspoons sea salt
1 teaspoon onion powder
1 teaspoon granulated garlic powder
¼ teaspoon white pepper
2 garlic cloves
3 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh parsley

Lentil Mushroom Filling
2 C cooked or canned green or brown lentils
¾ C finely diced onion
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon dried oregano
¾ to 1 C peeled and diced eggplant offcuts
2 C finely diced cremini mushrooms (about 6 to 7 oz whole mushrooms)
sea salt, to taste
Leave the peel on the eggplant and slice it on the thinest setting lengthwise on a mandolin. You need 14 to 18 slices of eggplant. If some slices don’t get cut evenly as one piece, you can layer a couple of pieces to make one roll up.

You will have part of the eggplant left once you get enough slices. Peel this leftover portion and dice it up finely. You will mix it in with the lentil and mushroom filling.

Sprinkle approximately 1 teaspoon 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 to release the moisture from the eggplant. Use clean paper towel to gently press and extract more moisture from the slices and pat dry.

While the eggplant is sweating, you can make the tofu ricotta. Start by squeezing the excess water from the block of firm tofu by using a nut milk bag or clean dish towel and wring out as much water as possible. You could also squeeze the firm tofu into a fine mesh sieve to remove excess moisture.

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.

You can use canned lentils, drained, or cook from scratch. If cooking from scratch, boil 1 cup of uncooked lentils with 2 cups water, 1 bay leaf, 1 teaspoon of olive oil, and ¼ teaspoon of sea salt in a saucepan. Cook at a low simmer for 8 to 10 minutes until cooked through. Drain excess water if necessary and set aside.

Preheat the oven to 425°F.

In a non-stick pan or cast iron skillet over medium heat, add 1 tablespoon of olive oil and cook diced onions for 3 to 5 minutes until soft. Add minced garlic, granulated garlic, onion powder, dried oregano, diced eggplant, and mushrooms, and cook for another 8 to 10 minutes until all the liquid has evaporated and the mixture is lightly browned. Add cooked lentils and add sea salt to taste.

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.

To assemble the eggplant roll ups spoon 1 teaspoon of vegan pesto on one side of the eggplant slice and spread it around evenly. It’s just a thin layer. Then spoon approximately 1 tablespoon of tofu ricotta along the whole eggplant slice. Add 1 to 2 tablespoons of lentil filling on top of the ricotta. Roll it up and place the seam side down in the baking dish on top of the marinara. Repeat and arrange the remaining eggplant roll-ups in the baking dish. I was able to arrange 3 rows of 6 rolls in a 10-inch x 14-inch baking dish.

Spoon the remaining tomato sauce on top of the eggplant roll-ups. If there is any leftover ricotta or lentil mixture, you can add that on top of the assembled rolls as well. Top with vegan mozzarella shreds, bread crumbs, and ground pepper. Bake uncovered for 35 to 40 minutes until bubbling and top is golden brown. Top with fresh basil just before serving.