Lasagna Rolls – Cookbook Review "Vegan Family Meals"

A little while ago I was contacted to review a new cookbook by Ann Gentry. At first, I was a little hesitant about it, since it is a vegan cookbook and my family is not vegan. But, as you know, I am a person that loved to try new things and love to experience new cuisine. I decided to try this new cookbook.

I chose to make Lasagna Rolls with Tofu Ricotta and Everyday Tomato Sauce (recipe and step-by-step below).
About Vegan Movement:

Vegans avoid using or consuming animal products. While vegetarians choose not to use flesh foods, vegans also avoid dairy and eggs, as well as fur, leather, wool, down, and cosmetics or chemical products tested on animals.Veganism, the natural extension of vegetarianism, is an integral component of a cruelty-free lifestyle. Living vegan provides numerous benefits to animals’ lives, to the environment, and to our own health–through a healthy diet and lifestyle.

About the “Vegan Family Meals:

“It’s not necessary to become vegan or vegetarian to enjoy the benefits of eating plant-based meals”
~Ann Gentry
This a 100% home-cooked vegan meal collection. Over a 100 fresh recipes, many are gluten free. I love that every section of the book has information on cooking ingredients, since a lot of the ingredients were unfamiliar to me. I learned a lot, not only about all these new plant-based ingredients, but about the macrobiotics and all together vegan life-style. I love vegetable and so does my son, I am still trying to get my hubby to eat move veggies. Using this book, I am planning on introducing a “meatless” day of the week to our weekly menu!

About the author:

“Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian (vegan) menu using foods grown exclusively with organic farming methods.
Ann was born in Tennessee and grew up in a home filled with great food and a love of entertaining. She became interested in vegetarian cuisine in New York City during the 1980’s and she became interested in the cause and effect relationship between the health of her body and the foods that she ate. Fusing the essential elements of Eastern macrobiotics with her own American culinary style, her distinct “gourmet whole food cuisine” was born.
In 1986, after relocating to Los Angeles, she became the personal chef to actor/director Danny DeVito and created the idea of a home food delivery service that served truly healthful but exciting dishes. In June of 1993, Ann opened Real Food Daily, the restaurant, in Santa Monica.
Ann’s recipes have been published in The Los Angeles Times, Vegetarian Times, and various food industry trade magazines. Ann has been featured in Cooking Light, Fit, Fit Yoga, Veg News and articles and reviews of Real Food Daily have appeared in Esquire, Self, Allure, Longevity, Los Angeles Magazine, US Weekly, InStyle, and Daily Variety, among others. Ann is the executive chef to Vegetarian Times magazine, where she contributes recipes and articles about healthy eating and lifestyle. In 2006-07 Ann penned her own bi-monthly column about food and children for a magazine in the UK called Junior: The World’s Finest Parenting Magazine. In 2007, Ann was the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy.”

While waiting for the right time to prepare the meal, I had plenty of time to look through this book. I have several that I have marked to try. Some desserts and side dishes cough my eye, and my hubby asked that I make him Jicama-Carrot Slaw. The recipes are so clean and easy to follow, that I had no trouble following the directions given. 


For Tofu Ricotta Cheese:
14 oz drained firm packed tofu
2/3 cup yellow miso (soy paste)
2/3 cup water
1/2 cup tahini (Asian sesame seed paste that give a nut flavor)
1/4 cup olive oil
5 large garlic cloves
1 1/2 tbs  basil
1 1/2 tsp oregano
3/4 tsp sea salt

For Everyday Tomato Sauce:
1/4 cup olive oil
4 shallots
3 garlic cloves
1/2 tsp sea salt
28-oz can crushed tomatoes
1 cup water
2 tbs minced basil
1 tsp oregano

For the Lasagna Rolls:
2 1/2 tbs olive oil
2 medium onions, chopped small
6 garlic cloves
2 tbs minced basil
1/2 tsp black pepper
3 medium carrots
2 zucchini
1 head of broccoli
2 cups Tofu Ricotta Cheese
12 eggless lasagna noodles. Cooked
3 cups Everyday Tomato Sauce


Tofu Ricotta Cheese:
1. Blend the ingredients in the food processor until smooth.

For Everyday Tomato Sauce:
1. Heat the olive oil in a large sauce pan on medium. Grate the garlic into the oil and add the diced onion. Cook until fragrant
2. Add the tomatoes and water. Bring to simmer then reduce heat to low and cook stirring occasionally for about 20 minutes. Stir in basil and oregano, remove from heat.

For the Lasagna Rolls:
~Preheat the oven to 350.
1. Heat the olive oil in a large sauce pan on medium. Grate the garlic into the oil and add the diced onion, basil, salt and pepper.
2. Dice the carrots small and add to the onion. Cook for about 12 minutes.

3. Dice the broccoli and the zucchini. Add to the carrots. Cook covered until the vegetables are tender. Cool completely

4.Mix in the Tofu Ricotta and vegetables.

5. Spread about 1/2 cup of the veggie/cheese mixture on the lasagna noodle. Gently roll each sheet and place then seam down

6. Spread about 1 cup of tomato sauce on the bottom of the baking dish
7. Place the lasagna rolls into the baking dish.

8. Cover the dish with foil and bake for about 55 minutes. Remove foil and bake for another 15 minutes.

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  1. Oh my goodness! I never knew vegan could look so good! We would love for you to come share this at our “Strut Your Stuff Saturday” link party!

    The Sisters @

  2. Oh my gosh!! These look divine! I will for sure make these! Come check me out and follow along! :)

  3. Wow, these really do look good. I am a vegetarian who loves her dairy, but currently I’m nursing a wee one with a sensitivity to it, so I’m missing my cheese. That tofu ricotta looks like it could hit the spot. :)

  4. Great review! Your lasagna rolls look wonderful. I tagged this one to make too. Amazing what you can do with tofu–the “ricotta” in this recipe and the tofu sour cream in the enchiladas I tried. Really tasty.

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