Home Lasagna Rollups

Lasagna Rollups

Vegan, Gluten-Free

Makes 8 rolls

Ingredients

  • 8 lasagna noodles, cooked according to directions (I used gluten free noodles)
  • Cashew cheese, see below
  • 4 ounces of mushrooms, finely chopped
  • 4 ounces of eggplant, finely chopped
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste.
  • 3 garlic cloves, minced
  • 2 cups of marinara sauce, plus more for serving
  • Nutritional yeast, for topping
  • Fresh basil and/or parsley for garnish

Directions 

  1. Preheat the oven to 400 degrees F.
  2. Prepare the veggies. Heat a large pan over medium-high heat. Add a generous glug of olive oil. Once hot, add garlic and cook for 30 seconds until fragrant. Add mushrooms, eggplant, thyme, oregano, and salt and pepper to taste. Cook for 5-8 minutes until browned and cooked through. Remove from heat.
  3. Bring a large pot of salted water to a rolling boil. Cook lasagna noodles until al dente. Drain noodles. Transfer noodles to a baking tray in a single layer.
  4. Grease a square baking dish with olive oil. Spread 1 cup of marinara sauce onto the bottom of the pan.
  5. Working with one noodle at a time, spread some cashew cheese and then top with cooked vegetable mixture. Starting at one end of the noodle, roll each noodle like a jelly roll. Place seam-side down into the marinara sauce-lined pan. Repeat with the rest of the noodles.
  6. Top the rollups with 1 cup of marinara sauce.
  7. Cover pan with aluminum foil and bake for 40 minutes. Remove from oven, top with desired amount of nutritional yeast, and place under broil for 2 minutes until lightly browned. Let lasagna rolls cool before serving. Serve with additional marinara sauce and fresh basil and/or parsley.

Cashew Cheese 

Ingredients

  • 1 cup raw cashews, soaked in water for at least 2 hours, drained and rinsed
  • 2 1/2 tablespoons nutritional yeast
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried oregano
  • salt and pepper to taste
  • 2-4 tablespoons water

Directions

  1. Place all ingredients in a food processor and blend under thoroughly blended and you achieve a thick and creamy texture.