Lasagne roll ups

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I decided to forgo the usual “ricotta and tomato sauce” approach to lasagne in the recipe below. Roll ups are convenient, as I find it easier to control portion sizes.

Ingredients

For the filling

1 finely diced onion

3-4 diced garlic cloves

Cooked sweet potato, mashed

1 block extra firm tofu, crumbled

Finely chopped greens. I used collard greens, but you could easily use spinach, swiss chard, or kale.

Crushed tomatoes

Red wine (optional)

Dried basil and oregano

Topping

Tomato sauce

Shredded vegan cheese. I used Gusta, but any brand you like that can be shredded will do

Instructions

  1. Saute the onions until softened. Add the garlic and cook for 1 minute.
  2. Add the crumbled tofu and saute, making sure to distribute the onions and garlic thoroughly.
  3. Add the sweet potato and greens.
  4. Add the crushed tomatoes. The filling needs to be thick, so add only enough tomatoes to achieve this consistency.
  5. Add herbs and salt and pepper to taste.
  6. Add red wine, if desired. I used a lovely local rose, which gives the filling a subtle flavour.
  7. Simmer for about minutes, stirring frequently.

To assemble

  1. Boil the desired number of lasagne noodles until al dente. I used six.
  2. Lay the cooked noodles flat on a towel or cookie sheet.
  3. Place the filling along the entire length of each noodle. Be generous with the filling.
  4. Roll each lasagne noodle.
  5. Place the filled noodles in a baking dish. Make sure the noodles are tightly packed so that they don’t lose their shape.
  6. Cover the roll ups with tomato sauce and grated cheese
  7. Cover with foil and bake at 375 degrees for 35 minutes. Remove the foil and bake for another 10 minutes.

 

 

 

 

 

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