Lasagna Roll

This is my own vegan take on lasagna rolls, inspired by Giada de Laurentils.

Lasagna is an easy recipe that you can throw into the oven while you do laundry or watch T.V. It does get a bit predictable and boring. So, I decided to spice it up and make lasagna rolls instead.

What you need:

For the eggplant mixture:

2 tablespoons earth balance
1 small onion, diced
1 eggplant, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
1 bunch kale, chopped

For the cauliflower sauce:

1 tablespoon olive oil
2 cloves garlic, chopped
1 small head or (1) 12 ounce bag
2 cups vegetable broth or water
1/2 cup vegan blue cheese
salt and pepper to taste
1/2 cup almond milk

For the lasagne roll ups:

9 lasagne noodles, cooked
2 cups cashew cheese
1/2 cup nutritional yeast
1 cup Daiya mozzarella, shredded

Get Cookin’:

Preheat the oven to 350 degrees F.

FOR THE EGGPLANT MIXTURE:
    1. Melt the earth balance in a pan over medium heat, add the onions and eggplant and cook until the eggplant start to caramelize, about 15-20 minutes.
    2. Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.
    3. Add the wine and deglaze the pan.
    4. Add the kale and cook until tender, about 10 minutes
FOR THE CAULIFLOWER SAUCE:
    1. Melt the olive oil in a pan over medium heat, add the garlic and sauté until fragrant, about a minute.
    2. Add the cauliflower and broth, bring to a boil, reduce the heat and simmer, covered, until fork tender, about 8-10 minutes.
    3. Puree in a blender or food processor until smooth.
    4. Return to heat, mix in the cheese, season with salt and pepper to taste, add enough almond milk to bring sauce to a saucy consistency and cook until the cheese has melted.
FOR THE LASAGNE ROLL UPS:
  1. Lay the lasagne noodles out, spread a thin layer of the cashew cheese mixed with the nutritional yeast onto each lasagna noodle, top with the eggplant mixture and a tablespoon of the cauliflower sauce and roll up the noodles.
  2. Spread 1/2 cup of the cauliflower sauce around the bottom of a 9×9 inch baking dish, place the lasagne roll-ups in, top with 1 1/2 cups of the cauliflower sauce and the mozzarella.
  3. Bake in a oven until golden brown on top and bubbling on the sides, about 25-30 minutes

How do you spice up Lasagna?

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