lazy-agna

If lasagna and a cinnamon roll had a baby, this is what would come out. Minus the creamy icing. And the stomach ache you get from eating half the pan of buns.

Spinach & Mushroom Lasagna Rolls
Romaine Salad with red onion, carrot matchsticks,
cherry tomatoes, tamari pumpkin seeds and oil & vinegar.

Spinach & Mushroom Lasagna Rolls

Preheat oven to 400°.

Cook according to package directions:

9 lasagna noodles

Do not overcook or they’ll fall apart on you. In fact, just undercooked is fine since they’re going in the oven too. Rinse under cold water and toss with olive oil to keep them from sticking to each other. Set aside.

Filling ingredients:

1 Tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 cup coarsely chopped cremini mushrooms (about 8-10)
½ cup white cooking wine
2 Tablespoons red wine vinegar
2 Tablespoons capers, minced
1 cup packed spinach, washed, dried, and coarsely chopped
8 oz. tofu, crumbled
½ cup chopped walnuts
3 Tablespoons Vegannaise (or blended silken tofu + a squeeze of lemon juice)
¼ cup nutritional yeast
dash of red pepper flakes
salt and pepper to taste

4-5 cups marinara sauce
1 Tablespoon olive oil
2 Tablespoons pine nuts (optional)

chopped parsley to garnish (optional)

Heat a medium/large skillet (preferably cast iron) on medium. Add olive oil to skillet and sauté onion until just translucent, stirring often. Add the garlic, sauté for another 30 seconds or so. Add mushrooms, white wine and red wine vinegar. Stir and heat until most of the liquid is cooked out. Stir in capers and remove from heat.

In a medium bowl, add the onion mushroom mixture to the remaining ingredients. Combine well.

Spread about 1 cup of the marinara sauce on the bottom of a 9x9 inch baking dish. Drizzle with olive oil.

On a clean work space or cutting board, lay out your lasagna noodles one at a time vertically. Using about 1/3 cup of the filling for each noodle, spread a line of it starting two inches from the top of the noodle and continuing to the very bottom. There should be about ½ inch of space along the sides. Roll the noodle away from you, starting from the bottom and rolling up. Place the roll seam-side down in the pan. Continue for the remaining noodles until you fill the pan with 9 rolls. Spread the rest of the marinara over the rolls and cover with foil. Bake for 20 minutes.

Meanwhile, heat a dry skillet on medium. Add the pine nuts to the pan and heat for a few minutes, stirring constantly, until they begin brown very slightly. Remove from skillet to a cool plate or bowl.

Take lasagna rolls out of oven. Remove foil and sprinkle with pine nuts. Replace in oven and bake for another 5-10 minutes. Garnish servings with chopped parsley.