Homemade Vegetarian Lasagna Rolls
These homemade lasagna rolls combine fresh egg pasta with a hearty filling of textured soy protein, grated pumpkin, carrot, celery, and sun-dried tomatoes. Baked in a rich tomato sauce, they're a comforting, vegetable-packed meatless dinner.
Ingredients
For the Homemade Pasta
- 2 cups 250 g all-purpose flour
- 2 large eggs
- Salt to taste
For the Vegetable and Soy Filling
- 1 onion finely chopped
- 1 celery stalk finely chopped
- 3 sun-dried tomato pieces chopped
- ½ can crushed tomatoes
- 1 carrot grated
- ½ cup grated pumpkin
- 100 g dried soy granules textured soy protein
- 2 garlic cloves minced
- 1 vegetable bouillon cube
- 1 tablespoon tamari
- 1 tablespoon tomato paste
- 2 cups 480 ml water
- A pinch of allspice
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon olive oil for sautéing
For Assembling
- 1 cup 240 ml tomato sauce
Instructions
Prepare the Filling
- Heat a little cooking oil in a skillet over medium heat. Add the chopped onion and celery and sauté until softened.
- Add the chopped sun-dried tomatoes and stir.
- Mix in the crushed tomatoes, grated carrot, and grated pumpkin.
- Season with allspice, smoked paprika, salt, black pepper, minced garlic, oregano, and basil.
- Stir in the tamari and tomato paste.
- Add the vegetable bouillon cube and granulated soy.
- Pour in 2 cups (480 ml) of water. Stir well and simmer gently for approximately 20 minutes, until the soy granules are hydrated and the vegetables are tender.
- Remove from the heat and allow the filling to cool.
Make the Homemade Pasta
- Combine the flour, eggs, and salt in a mixing bowl.
- Knead thoroughly until the dough becomes smooth and elastic. If the mixture is too dry to come together, add a little water, one teaspoon at a time.
- Roll the dough into a thin, even sheet using a rolling pin.
- Divide the pasta sheet into portions suitable for rolling.
Assemble the Lasagna Rolls
- Spread the cooled vegetable and soy filling over the pasta sheets, leaving a small border around the edges. Reserve some filling for the baking dish.
- Roll each filled pasta sheet into a lasagna roll.
- Spread a few tablespoons of the filling and tomato sauce over the bottom of a 25 × 15 cm baking dish.
- Arrange the lasagna rolls in the dish.
- Spoon the remaining vegetable and soy filling over and around the rolls.
- Pour 1 cup (240 ml) of tomato sauce over the top, ensuring the exposed pasta is covered.
Bake
- Preheat the oven to 200°C (392°F).
- Bake for approximately 60 minutes, until the pasta is tender and the filling is heated through. If the top begins to dry out or brown too quickly, lower the temperature.
- Remove from the oven and let the lasagna rest for approximately 10 minutes before serving.
Notes
- Pasta dough: Roll the pasta thinly so it cooks evenly.
- Soy granules: The quantity of textured soy protein affects how much water the filling absorbs. Adjust the liquid as needed.
- Filling: Let it cool before spreading it over the pasta.
- Sauce: Keep the pasta well covered with tomato sauce to prevent drying during baking.
- Seasoning: Tamari and bouillon already contribute salt, so taste the filling before adding more.
- Vegan variation: Replace the egg pasta with vegan lasagna sheets and check that the remaining ingredients are plant-based.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat thoroughly before serving.
