Lasagna rollups

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Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 6
Beginner
Difficulty  0

Ingredients

  • Lasagna sheet of choice (gluten-free options are San Remo pasta) 
  • 1 1/2 cups soy mince hydrated or brown cooked lentils, diced finely 
  • 2 cups mini brown portabello mushrooms 
  • 1/3 cup diced leeks 
  • 1-2 cups diced baby spinach 
  • 1 small red onion diced finely 
  • 1 x 400ml can crushed tomatoes
  • 1 tbsp tomato paste 
  • 1/4 sun-dried tomato pesto 
  • 1 tsp sugar or honey 
  • 1-2 crushed garlic cloves 
  • 1 tsp dried oregano 
  •  salt and pepper to taste 

Other add-ins 

  • shredded zucchini 
  • grated carrots 
  • kale 

Sauce 

  • 300g cooked butter beans or chickpeas 
  • 1 cup steamed butternut or sweet potato 
  • 2 cups soy or milk of choice like coconut, oat, or almond milk (more if needed)
  • 1 heaped tbsp all-purpose flour
  • 1 tbsp cornstarch 
  • 1/4 cup nutritional yeast 
  • 1 tsp miso paste (optional)
  • 1/4 cup melted vegan butter or margarine 
  • salt and pepper to taste 

Toppings 

  • grated vegan parmesan 
  • vegan cream cheese or vegan cream cheese dip (I love the Bwell onion dip) 
  • Fresh herbs to serve 

Method

  1. Preheat the oven to 180 degrees Celsius. 
  2. Add some olive oil to a pan and add in the diced red onion, garlic flakes, diced leeks, mushrooms, and other veggies that you’d like to add. Fry a bit more before adding in the herbs and spices. 
  3. Then add in the crushed tomatoes, tomato paste, tomato pesto, sugar/honey, and let it simmer a bit more before adding in the drained and dehydrated soy mince or brown lentils. Leave to simmer for 10 minutes.  
  4. Cook the paste sheets until al-dente and remove and drain, drizzle the lasagna lightly with olive oil, add a couple of spoonfuls of the soy mince onto the lasagna pasta sheets, smooth out, and roll up, add a generous layer of mince on to the bottom of the baking pan and add the lasagna roll up’s on top. 
  5. Blend the sauce ingredients until smooth, pour into a saucepan, and bring to a simmer until it starts to thicken, pour onto the lasagna roll up’s, and then add the grated vegan cheese and some breadcrumbs on top. Bake for about 25-30 minutes until brown, add a few dollops of the vegan cream cheese or the dip, and serve with the fresh herbs and a side salad. 
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