Monday, December 29, 2014

Vegan Lasagna Rolls

New stove! -

We got a new stove! It’s been a long time coming. We went over to our local appliance store and picked up a Whirlpool range. We’re very pleased. But before it went away, we celebrated the old range's last day on earth. We made one of our favorites. Lasagna Rolls! There’s something about lasagna in roll form that makes it even better.

We always make too much for 2 people so that we can enjoy the leftovers for a few days. This recipe keeps and reheats extremely well.

Vegan Lasagna Rolls -

Witness, the great rolling of the rolls.

Vegan Lasagna Rolls -
Layout the lasagna roll and top first with cheese, then tempe/spinach filling

Vegan Lasagna Rolls -
Roll 'em up

Vegan Lasagna Rolls -
Place end up in a pan

Vegan Lasagna Rolls -
Top with sauce and vegan cheese

Vegan Lasagna Rolls -
Bake for 25 mins and make dog super jealous

Vegan Lasagna Rolls -

Vegan Lasagna Rolls:

15 lasagna noodles, cooked
2 cups Red sauce of choice
Diaya mozzarella shreads (or other vegan cheese)
Tofu Ricotta Cheese
          Block of Tofu
          1 tsp dried basil
          1 Tbl Nutritional yeast
          1 Tbl Olive Oil
          2 tsp apple cider or white Vinegar
          1 tsp salt
          1 tsp powdered garlic
          1 tsp powdered onion
          2 Tbl olive oil
          1 medium onion, diced
          1 block tempe, crumbled
          2 Tbl Braggs liquid aminos
          1 tsp Garlic powder
          1 bunch spinach (washed and chopped)

Boil the water, heavily salted, for the lasagna. While the water is heating up, work on the tofu ricotta. Put all of the “Tofu Ricotta Cheese” ingredients in a food processor and blend until smooth. Set aside.

Keep an eye on your lasagna noodles as not to overcook.

In a large skillet, heat oil and sauté onions until they begin to turn translucent. Add tempe, Braggs and garlic powder. Sauté for about 8 minutes. Add spinach handful by handful, covering for a bit, then stirring it in as it starts to wilt. Remove from heat.

Pre-heat oven to 385 degrees and start to roll the lasagna! Now it’s assembly time! Put a layer of red sauce in the bottom of a 8x10” pan. Lay out a lasagna noodle on a cutting board and put a thin coat of Tofu Ricotta on it. Spread a couple spoonfuls of topping on top of the ricotta. Roll up the lasagna noodle. Place standing up in pan. Repeat until all noodles are rolled.

When all the rolls are rolled up, cover tops with a sprinkle of cheese, then a layer of red sauce and another sprinkle of cheese.

Bake for 25 minutes. Then broil for 4 minutes to crisp slightly.

Makes 15 rolls. Serves 2 people for several days... or 6-7 people for a lovely dinner party

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