I couldn’t wait to share this recipe with everyone as I believe it is one of best. I have never been good at making lasagna. It’s one of those things that never come out right no matter how hard I try. Cooking the noodles are the worst and so frustrating. There never seems to be enough filling and/or sauce when I try the old-fashioned layer method. I love individual servings so I decided to make some lasagna roll-ups. I’m also not always in the mood for a tomato sauce as it can be kind of heavy feeling so I paired these roll-ups with a nice Alfredo. For a more classic lasagna check out my Meaty Cheezy Lasagna Roll-ups.
I hope you enjoy these as much as our tummies did. I know this will become a staple in our home since it’s fairly easy, not a lot to it, and oh so delicious.
- If you are using tap water to soak your cashews it is best to leave them soaking in the refrigerator since bacteria can grow if tap water is left at room temperature.
- You will only need 18 noodles for this recipe which equates to under a pound. However I would recommend cooking the whole pound as there will probably be some casualties so you can pick which ones are good enough to use. One thing I found that helps is to immediately drain the pasta and lay them flat on parchment paper until you are ready to use them. Otherwise they will stick and tear. Torn pieces do not make the best roll-ups. You can use the leftover broken cooked noodles for another recipe.
- The noodles I used were not very wide, about 3 inches. If your noodles are wider you will have to use more filling which will make less.
- Roll too tight and the filling will be squeezed out. Roll too loosely and the filling will fall out. Find a happy medium and they will be perfect.
- If you have any filling leftover just sprinkle it on top of the finished rolls before you add the sauce.
Nutty Lasagna Roll-ups
(vegan, soy-free, gluten-free option)
Makes 18 rolls
- 2 cups raw unsalted whole cashews, plus water for soaking
- 1/2 cup water
- juice from half a lemon
- 1 pound lasagna noodles (gluten-free or regular will work)
- 8 ounces baby bellas, coarsely chopped
- 1/2 to 1 cup fresh baby spinach, torn into smaller pieces
- 1/2 cup sun-dried tomatoes
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- 1/2 teaspoon garlic
- 1/2 teaspoon onion
- salt and pepper, to taste
- 18 ounce Artichoke Alfredo sauce from Victoria Vegan (any alfredo will do but I prefer this one)
- Soak cashews in water to cover for an hour then drain. (see note above)
- Cook pasta according to package directions. (see note above)
- Preheat oven to 400 degrees.
- In a small non-stick skillet saute mushrooms until the water is released, about 5 minutes, and drain. Set aside.
- Combine cashews, 1/2 cup water, and lemon juice in a food processor. Blend until cashews are chopped into small grain-like bits. This does not have to be a paste or smooth.
- Scrape contents into a bowl and mix with spinach, sun-dried tomatoes, mushrooms, and seasoning.
- Prepare a 9 by 13 baking dish by spreading 1 cup of sauce on the bottom.
- Scoop 2 tablespoons of filling onto each noodle (see note above) leaving space on the end so that it will stick to itself and ensure filling will stay inside the roll.
- Place rolls seam side down close together. I fit 3 rows of 6 in my 9 by 13 baking dish.
- Evenly cover rolls with remaining sauce.
- Cover baking dish tightly with foil and bake for 25 minutes.
- Serve and enjoy!