I made these the other night after what I viewed as a cooking challenge from the lovely Annie Shannon from Meet the Shannons. (She was all like, you should make these and I was like, yeah, I totes will! And then I did. Cool story.)
Anyway, I never thought of using lasagna rolls. What kind of bizarro madness is this, to roll rather than layer your lasagna? Apparently the folks from Betty Crocker do this all the time. I guess it’s how they keep busy in middle America. (#snootyNewYorkerjoke)
I changed up my recipe a little from the recipe on Meet the Shannons; I’m obsessed with cashew-based ricottas, and hers called for a tofu-based ricotta. So I mixed the two and it worked out just fine.
We also made the full recipe which I think is for four people but Keith and I at almost all of it. It was kind of a happy regret situation. We shared a little bit with our dog Butters too. I’m not sure why, but it may have been the way he was staring at us.
Here’s the recipe. Enjoy!
Vegan Sausage & Spinach Pesto Lasagna Rolls
Adapted from Meet the Shannons
|1 package of lasagna noodles (not the oven-ready kind)
5 mini portobello mushrooms, sliced
2 Field Roast Italian sausages, diced
1 jar of your favorite marinara sauce
|1/4 cup mozzarella Daiya, for topping|
Spinach Pesto Tofu Ricotta
|1/2 package extra-firm tofu, drained
3/4 cup raw cashews, soaked until soft
1 Tbsp lemon juice
1/2 cup baby spinach leaves
1/2 cup fresh basil leaves
1 cup of Mozzarella Daiya
|1 Tablespoon nutritional yeast
1 Tablespoon Parmela vegan parmesan
1 teaspoon garlic powder
1 teaspoon onion powder
2 cloves garlic, minced
Heat your oven 375.
Place 1 Tbsp olive oil in a salted pot of water and boil lasagna noodles until al dente. After draining, run cool water over the noodles.
Meanwhile, blend all ingredients for the Spinach Pesto Tofu Ricotta in a food processor or high-speed blender until it’s a smooth paste. (Add a little water to mixture if it is too thick to blend.)
Pour at least half of your jar of marinara sauce in a baking dish. Make sure you completely cover the bottom of your entire baking dish with a thick layer.
Lay each lasagna noodle out on a cutting board and using a ribber tipped spatula spread your tofu ricotta over your noodles like your spreading your favorite smear on a bagel. Then sprinkle a pinch of vegan sausage and a few slices of mushroom over half your noodle.
Starting at the end of your noodle that doesn’t have any toppings, gently roll up your noodle. Tuck any toppings that might have poked out back into your roll. Then gently place your roll seam down in your baking dish full of sauce. Repeat the process until you run out of noodles. Place your rolls in your dish so they touch but try to get a little sauce between each roll so they don’t stick together when they bake.
Using a spoon drizzle your remaining marinara sauce over the top of your rolls and with your hands sprinkle a little extra vegan mozzarella.
Bake for 30 minutes or until you notice that the edges of your noodles are crispy and your vegan mozzarella has melted.
Sprinkle with vegan parmesan cheese before serving.