Healthy “Fried Lasagna Rolls” vegan/dairy free

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Vegans and those who do not eat dairy can still enjoy a rich and creamy lasagna!

These lasagna rolls are healthy and packed full of nutrients. It’s a fun alternative to traditional lasagna. However, this recipe could be altered to make a whole lasagna if that is what’s on the menu!

Did I mention this recipe has only 110-160 calories per roll, depending on the variation used, plus all the benefits of whole wheat and grains!

This recipe is for spinach and mushroom rolls but you could use any veggies or none at all or whatever your heart desires.  🙂  There are many variations to this recipe. Have fun, be creative!

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RECIPE
Preheat oven to 375 and grease/spray a cooking dish.

Sauce makes a lot but whatever is left over I freeze or use the rest in another pasta dish

56 oz tomato sauce
2 tsp minced garlic
14 oz water
1 tbs olive oil (or oil of choice)
1 medium white onion, chopped finely
1 tbs dried sweet basil
1/3 cup raw sugar
salt and pepper

Filling/Pasta

1 pkg 100% whole wheat lasagna noodles
water
salt

10 oz fresh spinach
8 oz sliced baby portabello mushrooms
salt and pepper

14 oz extra firm tofu
1/2 cup dried parsley
1/2-1 tsp garlic powder
1 tsp italian seasoning or herb mix
1 tsp olive oil
1 cup sauce (recipe above)
salt and pepper

Breading

1/4 cup whole grain breadcrumbs
1/8 cup nutritional yeast
1/8 cup parsley

To Make the Sauce
In a pot, over medium heat add olive oil then saute the onion, salt and pepper. When onion is almost translucent add the garlic and saute a few minutes longer. Then add the tomato sauce, water, basil and sugar. Bring to a boil then reduce heat and let simmer for AS LONG AS YOU WANT 🙂 If I’m in a hurry I’ll cook it about 30 minutes. If I’m preparing a large batch and have lots of time, I might let it simmer on low for an entire afternoon!

To Make the Noodles and Filling
Boil a large amount of water and add the noodles with a large amount of salt… you want it to taste like the sea, smile. Cook noodles according to package then drain.

In a skillet over medium heat cook the spinach, add salt and pepper,  just until wilted and set aside. Then cook the mushrooms, add salt and pepper, until soft and set aside.

In a food processor combine DRAINED tofu, sauce, parsley, olive oil, garlic powder, Italian seasoning, salt and pepper until combined and “creamy”.

To Make the Breading
Combine the breadcrumbs, yeast and parsley into a shallow bowl.

ASSEMBLY
Cover the bottom of the baking dish with sauce. Take a lasagna noodle and smear some tofu mix onto the noodle. Then add some spinach and mushrooms and roll the noodle from one end to the other. Cover the rolled noodle in the breading including the two open ends. Place in baking dish and repeat until noodles are gone or until dish is full.
Bake on 375 for 20 minutes.

For less crispy or non “fake fried”-
After twenty minutes, take out of the over and cover each roll, especially the ends, with a little sauce and put back into the over for another 5 minutes-7 minutes. Or just leave the breading off and top with sauce and bake.

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