Veggie Lasagna Rolls

Surprisingly “Meaty” vegan lasagna rolls

Ingredients: (Makes 5 rolls) Use organic ingredients as much as possible

5 packaged lasagna pieces (keep long) – cooked according to manufacturer’s directions. Organic rice or grain based lasagna pasta preferred. I used Kamut based pasta.

Sauce:

  • 14 oz canned organic diced tomatoes
  • 1/4 cup fresh basil leaves
  • 4 cloves garlic, peeled
  • 2 tsp dried oregano
  • salt and pepper to taste
  • 1/4 cup sun dried tomatoes – diced
  • 1 cup Bulgar wheat (pre-cook Bulgar wheat for best results)

Filling:

  • 1 cup grated carrots
  • 1 cup frozen organic corn
  • 1 cup diced mushrooms
  • 4 cups fresh organic spinach
  • 1 medium yellow onion diced

Directions:

Preheat oven to 350 degrees Fahrenheit

In blender add canned tomatoes, basil, garlic, salt and pepper. Blend until only very small chunks remain. Put mixture in a medium pot over medium heat. Add Bulgar wheat and sun dried tomatoes. Bring to a boil and let simmer on medium-low for 25 minutes.

While sauce is simmering, add 1 tbsp olive oil to a large skillet over medium heat. Saute onions until nearly translucent. Add mushrooms and spinach and saute until spinach softens. Add corn and carrots, cook until soft.

Once sauce has thickened, remove from heat. Allow sauce to sit for a few minutes before using.

On a cooking sheet (or silicone sheet) lay out pieces of lasagna. Add sauce mixture a spoonful at a time along the center of each piece of pasta (thin layer, approximately 1/4 inch thick, leave the last inch of the pasta without sauce. Repeat this step with the veggie mixture. Roll pasta from end with veggies and sauce towards the end without.

Place each roll in a lightly greased baking platter (9″ x 11″). Top with remainder of sauce.

Bake for 20 – 25 minutes at 350 degrees F. Let stand for 5 minutes before serving.

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