These saucy lasagna rolls are just about the best thing since sliced bread. Up front, they require a bit of extra prep-work, but in the end they’re worth it.
SAUCY LASAGNA ROLLS
Vegan, gluten free, dairy free
Recipe by Jentry Lee Hull inspired by Engine 2
You will need: a high-powered blender or food processor and a 9x13in. casserole dish
SAUCE INGREDIENTS
- 1 yellow onion, finely chopped
- 3 gloves garlic, minced
- 2-15oz. cans diced tomatoes, no salt added
- 3 Tbsp. tomato paste
- 1-24oz. jar Bionaturae organic strained tomatoes (substitute with no salt added tomato sauce)
- splash of balsamic vinegar
- splash of red wine, optional
- 2 tsp. Italian seasoning (dried basil, oregano, rosemary)
- 1-2 tsp pink salt, or to taste
- pinch of red pepper flakes, optional
LASAGNA NOODLE INGREDIENTS
- 1-9oz. package Jovial Organic Brown Rice Lasagna Noodles
- 1 tsp. olive oil
TOFU RICOTTA INGREDIENTS
- 1-14oz. package organic sprouted silken or soft tofu
- Juice from 1 lemon
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. tahini or olive oil
- 2 Tbsp. nutritional yeast
- 1-2 tsp. pink salt
- 1 tsp. white pepper
KALE SWEET POTATO SAUTE INGREDIENTS
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1-16oz. bag frozen kale
- ¼ – ½ cup water or broth
- 2 sweet potatoes, cooked and cubed (sub 1-15oz. can sweet potato puree, if desired)
SAUCE METHOD
- In a large sauce pan over medium heat, water/broth sauté onion for about 5 minutes, or until caramelized and golden.
- Add minced garlic and cook for another minute. Be careful not to burn.
- Stir in remaining ingredients. Reduce heat to low-medium and let simmer, partially covered for 15-20 minutes. Stir occasionally.
- Adjust seasoning to taste.
- Keep warm on low heat until ready to assemble lasagna.
LASAGNA NOODLE METHOD
- Bring a large pot of water to a boil.
- Add noodles and olive oil. Boil for 4-6 minutes, or until noodles are tender but not completely cooked.
- Lay two wet paper towels on a clean surface.
- Drain noodles and transfer to the wet paper towels to prevent sticking.
TOFU RICOTTA METHOD
- In a high-powered blender or food processor, combine all ingredients. Blend until creamy and smooth.
- Adjust seasoning to taste.
- Keep cool until ready to assemble lasagna.
KALE SWEET POTATO SAUTE METHOD
- In large nonstick skillet over medium heat, water/broth sauté shallots for about 5 minutes or until caramelized and golden.
- Add minced garlic and cook for another minute. Be careful not to burn.
- Add frozen kale and water/broth. Cover for about 5 minutes, or until kale is fully thawed and warmed through.
- Drain kale and stir in diced sweet potatoes or potato puree.
- In a large mixing bowl, add the sweet potato sauté and the tofu ricotta. Fold ingredients together just until well-incorporated.
ASSEMBLE THE LASAGNA
- Preheat oven to 375°
- Line up your ingredients (noodles, sauce, ricotta/kale/sweet potato mixture) and 9x13in. casserole dish.
- Spread a thin layer of sauce across the casserole dish, to prevent sticking.
- Spoon and spread an even layer of ricotta/kale/sweet potato mixture onto a lasagna noodle. Roll from one end to the other and place onto casserole dish. Repeat until all noodles are used or until the casserole dish is tightly packed.
- Pour remaining sauce over lasagna rolls.
- Cover with foil and bake for 15 minutes.
- Uncover and sprinkle on some dairy free parmesan cheese, if desired, and bake for another 5 minutes.
- Remove from heat and let sit for 10 or so minutes before serving.
NOTES
- One piece of advice: Prep the sauce, tofu ricotta and veggies ahead of time. This will give you a major advantage when it comes to making your Saucy Lasagna Rolls
Thrive on,
Coach Jentry
Gumsaba Outdoor Fitness Class schedule Saturday 10/29/16
8:30 AM Saturday Co-Ed Boot Camp – Coach James – Max Reps Saturday
9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – Intervals + Steady Cardio