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.

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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