I was reading lasagne recipes and didn’t want to spend the time layering the noodles….so, this was my lazy alternative.  I guarantee you that no flavor was lost in the translation!  Below is also the recipe for the Bravo Tomato Sauce which is versatile and delicious!

About the Bravo Tomato Sauce: Chef Ramses Bravo is the executive chef for TrueNorth Health Center in Santa Rosa, California and author of Bravo! Health-Promoting Meals from The TruthNorth Kitchen. Ramses has worked in numerous hotels and restaurants over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in California.

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the sauce does not become thick enough.  This recipe makes double the amount you may need for the lasagne rolls, but I guarantee you’ll want extra!!

Serves 6

Prep time: 15-20 minutes

Cook time: 20-30 minutes



  • 16 ounce package whole wheat, gluten free or your favorite lasagna noodles
  • 14 ounce package extra firm tofu, drained and chopped small
  • 3 cups marinara or tomato sauce (see Bravo sauce below)
  • 10 ounces spinach, frozen
  • 2 tbsp Italian seasoning
  • 3/4 cup store-bought vegan parmesan or make your own (seriously, 3 ingredients)
  • 1 tbsp lemon juice
  • 1 tbsp garlic powder

Bravo Roma Sauce Ingredients

  • 1 ½ pounds Roma tomatoes
  • 1 large yellow onion, diced
  • 1 stalk celery, diced
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 1 tablespoon dried oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried onion flakes
  • 1⁄4 teaspoon red pepper flakes (optional)
  • 1⁄4 cup vegetable broth
  • 3 cups chopped tomatoes, canned or packaged
  • ½ cup fresh basil leaves, firmly packaged and chopped


For the Sauce

  1. Put the Roma tomatoes in a blender and process on high speed until smooth. Pour through a strainer to remove the seeds and skins. Set aside.
  2. Put the onion, celery, shallot, and garlic in a large dry saucepan over medium-high heat and cook, stirring occasionally, until the vegetables and the bottom of the saucepan are browned, about 5 minutes.
  3. Add the oregano, granulated garlic, dried onion flakes, and optional red pepper flakes and cook, stirring almost constantly, for 1 minute. Stir in the broth and cook until the bottom of the saucepan is dry and browned, 5 to 10 minutes.
  4. Stir in the chopped tomatoes and strained Roma tomatoes and bring to a simmer. Decrease the heat to medium and cook for 15 minutes. Stir in the basil. Serve hot.

Stored in a sealed container, Bravo Tomato Sauce will keep for 1 week in the refrigerator.
Depending on your preference, the sauce can be left chunky or processed in batches in a blender until smooth.

For the Lasagne Rolls

  1. Preheat oven to 350 degrees. In a large, deep pot, cook pasta sheets al dente according to directions. Immediately rinse with cold water, pat dry with a clean towel and set aside laying flat on a plate.
  2. Press out any excess water from spinach and combine with tofu and 1/2 cup vegan parmesan in a large bowl until well incorporated. Once evenly combined, taste test, adding salt as desired and adjusting nutritional yeast, parmesan and seasonings to taste. Then add 1/2 cup of marinara and stir to combine. Line a 9 x 12 baking pan with a thin layer of marinara.
  3. On a clean work surface, lay out your cooked lasagne sheets and spread 1/4 cup of the tofu-spinach mixture on each noodle and roll it closed. Place the lasagne rolls in the pan with the noodle crease on the bottom. Repeat with all noodles.
  4. Pour the remaining marinara over the rolls, cover with foil and bake for 10-12 minutes. Remove foil and sprinkle with remaining ‘cheese’. Bake or broil for 5-7 more minutes, or until bubbly! Serve immediately.

Complete this awesome meal with a simple arugula salad with red cabbage and shaved carrot.


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