Lasagna Rolls w Walnuts in Tomato Sauce
Just another - but fun - way of presenting lasagna; roll up the sheets with a filling you like. Mine are never the same 🙂
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: main
Serves: 2-3
Prep time:
Cook/wait time:
Total time:
You need
- 5-6 wholemeal spelt lasagna sheets (or wheat, if you prefer)
- ½ zucchini, sliced in long pieces
- ½ large red capsicum, also sliced in long pieces
- 2 slices of vegan cheese per roll
- a few spinach leaves per roll
- 1 small to medium onion, sliced
- fresh basil leaves, a small bunch (or as much as you like, really)
- 2 or 3 walnuts per roll, chopped
- about 2 cups of tomato sauce (to make: chop 10 ripe tomatoes, place in a large pan with a dash of olive oil, and cook till all nice and soft, then blend quickly or look here), with a few cloves of minced garlic stirred through
- grated vegan cheese to cover (about 1.5 cup, loose)
- 2 tbsp of vegan mayo/aioli or 1 tbsp of oil to oil the oven dish
- a good squirt of tofu mayo or aioli for topping
To do
- preheat oven to 200C
- cook your lasagna sheets in a large pot
- while they are cooking, slice the veggies and grate the cheese
- when done, rinse the lasagna sheets and one by one, on a plate or any non-sticky surface, place 2 slices of vegan cheese on the end away from you, and on the end close to you arrange the veggies and walnuts
- roll up and place in oven dish
- when all are done, pour tomato sauce over the top so all rolls are covered, then top with grated cheese
- place in oven and bake for 35 minutes
- place portions on plates, dress with some aioli and serve 🙂
