Vegan Spinach Mushroom Lasagna Rolls

Healthier, easier and tastier than traditional lasagna.  I saw Giada make rolls before, and I thought, “I could veganize that”.  And I did.  My family went crazy over it.

To keep this light and healthy, I used a lasagna noodle made from Jerusalem Artichoke Flour.  This is found in the organic section.  It is a tender noodle that holds up well.  It really is a much better choice than  regular pasta.

For the filling, I made a decadent ricotta substitute from tofu.  Extra firm tofu was drained well, seasoned with Italian seasoning and garlic, mixed with 1/4 cup of shreded vegan mozzarella, a tablespoon of olive oil, and two tablespoons of coconut milk for added richness. I mixed until it resembled ricotta.  I let this sit in the fridge while I made the rest of the filling.

Next, I added 1 tbsp. olive oil and 1 tbsp. butter, got it bubbling and add a few diced shallots.  Cooked one minute, then added small diced portabella mushrooms. I  sauteed portabella mushrooms until tender, sprinkled with a dash of salt and pepper.  Then added two cups baby spinach.  I put lid on, and cooked until wilted.  Once wilted, turn off heat.  Let cool a few minutes.  Mix the portabella and tofu ricotta together.  I let the mixture sit in the fridge until I was ready to make the pasta. 

1 hour before I wanted to serve dinner, I heated the oven to 375, got the pasta water boiling and heated my tomato sauce.  Once the pasta was cooked according to package, I drained it and hung it around the pan to cool.  I layered the bottom of a casserole dish with sauce.  Then took one noodle at a time, filling the end with a large scoop of filling, then rolled it up and placed it seam side down in the pan.  The continued to do this until I was all out of noodles and filling.  I topped the entire dish with sauce and then with vegan mozzarella.   I covered and baked 30 minutes.  I removed cover turned it up to 400 and baked 15 more minutes.  Once removed from oven. let cool 5 to 10 minutes before serving.  The little rolls come out of the pan with no mess and look elegant.  Top with vegan parmesan and some fresh parsley and basil.  I served mine with a  large salad and a warm roll. YUM!

Hope you enjoy this alternative lasagna some time.  Your body will thank you.

Ciao!

Maria