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from Laura's cookbook

Spinach and Artichoke Lasagna Rolls

TAGS:
vegan

     






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Ingredients:
  • Spinach Dip Layer
  • 5oz Fresh, Organic Spinach
  • 3oz Baby Kale
  • 1/2 Organic Red Onion
  • 1.5 cups organic almonds
  • 0.5 cups organic raw cashews
  • 0.25 cups of organic, cold-pressed olive oil
  • 1.5 cups water
  • 1/3 cup of fresh-squeezed lemon juice
  • 2 TBSP Nutritional Flakes
  • 4 garlic cloves
  • 2 tsp sea salt
  • 1 tsp of psyllim husk (increases thickness of dip)
  • .5 jar marinated artichokes
  • Rosemary to taste
  • Fresh chopped basil to taste
  • 1 package mozzarella Daiya cheese
  • Marinara
  • 6 tomatoes
  • 2 stalks celery
  • 1/4 C onion
  • 1/4 bell pepper
  • 1 tsp dried basil
  • 1 tsp brown sugar
  • 1 (6 ounce) can tomato paste
  • 4 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons olive oil
  • 1/3 cup finely diced onion
  • 1/2 cup white wine
  • Lasagna Rolls
  • 16oz lasagna noodles
  • Preparation:
    1. Spinach Dip Layer
    2. Soak nuts for 6-8 hours in a large bowl with enough water to completely cover the nuts. Drain and rinse before using.
    3. Chop spinach, artichokes and red onion and place in mixing bowl.
    4. Put remaining ingredients in blender or food processor and blend until smooth. Add water last, slowly as it's all coming together. You may not need all of the water depending on how much is still in the nuts.
    5. Combine blender contents in bowl and mix.
    6. Chill for 1-2 hours to increase the dips thickness.
    7. Marinara
    8. Combine first 6 ingredients in a large pot over medium heat. Cook for 30 minutes.
    9. Add remaining ingredients and cook for another 10 minutes.
    10. Transfer sauce to blender and blend until smooth.
    11. Simmer for 30 minutes, stirring occasionally.
    12. Lasagna Rolls
    13. Cook 16oz lasagna noodles (about 12 noodles).
    14. Allow noodles to cool lying flat.
    15. Spread approx. 2T of the spinach dip onto a noodle, layer with approx. 1-2 tsps of marinara, then roll the noodle up. Repeat until all your noodles are filled. I ended up with a decent amount of the sauce and dip left over.
    16. Lay the rolled noodles in a baking dish and top with marinara and more vegan cheese if desired.
    17. Bake at 350 until heated throughout.
    18. **This could be made gluten free by subbing the noodles for GF noodles or using thin slices of zucchini.

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    modified: 2015.03.24 | created: 2015.03.24





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