We’ve been on a role lately with make-ahead meals. These lasagna rolls are so good and I’m still having a hard time believing they’re gluten-free, vegan, make-ahead AND taste great. A quad-fecta? Scott and I also noticed that the cashew cheese recipe for this dish tastes like “pizza” more so than in the Pumpkin Lentil Lasagna we also like. Don’t eat vegan and gluten-free? Just swap out the cashew cheese for Ricotta and the brown rice lasagna noodles, for traditional ones. Enjoy!
Adapted from The Make Ahead Vegan Cookbook
1 tbsp olive oil
8 oz. cremini mushrooms, sliced
1 cup Cashew Cheese (recipe follows)
12* lasagna noodles (we used brown rice lasagna noodles)
1 jar of your favorite marinara sauce
8 oz. fresh baby spinach (though you’ll probably use less)
In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the mushrooms and cook for 10 minutes. Set aside.
Cook the lasagna noodles al dente, according to the package directions. Set aside.
To assemble the rolls, spread 3/4 cup of the marinara sauce in the bottom of a 8×8 casserole dish.
Lay one noodle lengthwise on the counter in front of you. Spread about 2 tbsp of the cashew cheese down the center. Add about 6 mushroom slices, zig zag style, down the center of the cashew cheese. Next, snap any hard stems of the spinach leaves over the mushrooms, overlapping each other by a little bit.
Roll the lasagna noodle upward, evenly and tightly. Set the roll, seam side down, in the prepared casserole dish. Repeat the steps so there are 8 rolls total.*
Spread the rest of the cashew cheese sauce and marinara over the top of the rolled noodles. Mix the cheese sauce and sauce and smooth out with the back of a spoon. At this point, you may refrigerate or freeze the lasagna rolls; otherwise, preheat oven to 350. Bake for 25-30 minutes.
*Some of my lasagna noodles broke after they were cooked. I could salvage some, but I definitely suggest making more than you need, just in case.
1 cup raw cashews, soaked for 2 hours to overnight
3 cloves garlic
1/2 tbsp (fresh) lemon juice
1/2 tbsp Dijon mustard
1/4 cup plus 2 tbsp vegetable broth
1/2 cup nutritional yeast
1/4 tsp onion powder
1/2 tsp sea salt
1/8 tsp freshly ground black pepper
Drain the soaked cashews.
Place the garlic in a food processor. Process until finely chopped. Place everything in the food processor and process until smooth. You will need to scrape down the sides of a bowl with a spatula every once in a while. Add water, 1 tbsp at a time if you want the texture smoother, though note this will thin it out, so I wouldn’t add more than 4 tbsp.