Friday, December 26, 2008

Lasagna Rollups Recipe + Holiday Gifts

The family bash was great. Had loads of fun being surrounded by my gigantic family. They are such a happy bunch. I brought a Lasagna casserole to the party which got eaten up by lots of folks. I think there were only 2 rollups left at the end! This recipe was a last minute idea. I was originally going to make a shepherd's pie but thought better of it and made this instead.

Lasagna Rollups

1 box of lasagna noodles
1 recipe of Cashew Ricotta (recipe from Veganomicon but you can find it online here.)
1 10oz. box frozen spinach, thawed and drained of all water
2 TB olive oil
1 red bell pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
6-7 mushrooms, chopped
Sauce: (you can used jarred sauce if you want!)
2 TB olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 28oz. can crushed tomatoes
1 8oz. can tomato sauce
1 tsp sugar
1 tsp italian herbs (or just oregano)
1/2 to 1 cup plain unsweetened soymilk (optional)
vegan parmesan (optional)

1. Make filling: Prepare the cashew ricotta. Defrost spinach in microwave and squeeze out all the water from the spinach. Mix spinach with the cashew ricotta and set aside. Heat the 2 TB of olive oil in a saucepan and saute the red peppers, onion, garlic and mushrooms until soft. Season with salt and pepper to taste. Add this mixture to the ricotta/spinach mixture and combine well. Place this mixture in the fridge while you prepare the lasagna noodles and sauce.
2. Prepare lasagna noodles al dente according to package directions. While they are cooking, prepare sauce. (If you want to use jarred pasta sauce, you may do so.) Heat the 2 TB of olive oil in a pot. Add the onion and garlic and saute until soft. Add the tomatoes, tomato sauce, sugar and herbs. Bring to a boil then simmer on low. Add about 1/2 to 1 cup of soymilk to make it a creamy tomato sauce if you want. Otherwise leave it out and keep the sauce as is. Simmer for about 15-20 minutes.
3. Spoon some of the sauce into the bottom of a baking dish and set it aside.
4. Roll 'em up: Take the ricotta filling out of the fridge. Take a sheet of aluminum foil and lay it flat on a table or counter. Spray with some oil. When lasagna noodles are done, drain them and lay them flat on the foil. Spread about 2 TB of filling along each noodle. Roll up and place them seam side down in the baking dish side by side. Cover the whole thing with sauce. Cover with a sheet of foil and bake at 350 degrees F for 30 minutes. Uncover and sprinkle with vegan parmesan and bake for another 5 minutes.


I got some great cooking related gifts! Took pics to show you.

Let's say it all together: "OMG!" I've always wanted one of these. Pancake puffs here I come!

Three great looking cookbooks that I can't wait to cook out of!

And my non-cooking related gifts only because I'm so flippin' happy that I got them! TV on DVD is the best.

Some good reads.

Not pictured: a beautiful vintage purse, chocolates, pretty washcloths and other great things...


aTxVegn said...

Happy Holidays, Kim! You got some great gifts and I can see why your rollups were a hit!

Megan said...

how did i not know that cashew ricotta existed?!?! love it!

i'm totally jealous of your books. I am going to have to get the 366 ways book, i NEVER know what to do with grains/beans except roll them up in a wrap with something spicy haha.

Glad you had a nice holiday!