Tuesday, January 15, 2013
Spinach & Artichoke Lasagna Rolls with White Sauce
Two Years Ago Today Deconstructed Tacos
Baby spinach, artichoke hearts, garlic and cheesy tofu are cooked together and rolled up in sheets of lasagna to create the cutest little rolls of traditional white lasagna. Serve with a thick, cashew based cream sauce and a green salad.
Cashew Cream Sauce
1 cup raw cashews (soaked and drained for 6 hours if you do not have a high powered blender)
1/2 cup almond milk
1/4 cup nutritional yeast
2 tbl tahini
2 garlic cloves, smashed
salt and pepper, to taste
Combine all of the ingredients in a blender and blend for 4-5 minutes until thick and creamy. Taste and season with salt and pepper. Add more almond milk or water to thin out the sauce if it gets too thick when you heat it up.
Spinach & Artichoke Lasagna Rolls
10 sheets of lasagna pasta
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1-15oz can artichoke hearts, drained and rinsed
3 garlic cloves, minced
12 oz extra firm tofu, drained and rinsed
6 oz baby spinach leaves
salt and pepper
2 tbl white miso
1/4 tsp nutmeg
Preheat the oven to 350.
Bring a large pot of salted water to a boil and add the pasta. Cook for 12 minutes, drain and let cool.
While the pasta is cooking, saute the onion and artichoke hearts in olive oil until tender and fragrant, 7 minutes. Add the garlic and crumble in the tofu. Add the spinach in handfuls until it is wilted down and can all fit in the pan. Season with salt, pepper, miso and nutmeg. Saute the mixture over medium-high heat for 15 minutes until the tofu is cooked through.
Transfer the mixture to a food processor and pulse a few times to break down the mixture until it is spreadable, but not completely mushy.
Lay the strips of pasta on the counter and spread the filling over the entire piece of each strip.
Spoon some white sauce on the bottom of a small casserole dish and pack the lasagna rolls in tightly, seam side down.
Bake for 30 minutes and serve with warm cashew sauce on top.