Happy Wednesday everyone! And a special L’Shana Tovah to everyone observing Yom Kippur today.
Particularly slow day today — but that’s ok. It’s good to have a day like that every now and then. I’m going to be going to bed super early tonight, becaaaause…….
I’m taking my headshots tomorrow!!!! :D
I’m super super excited. I’m going to be packing lots of snacks. Last time I was there for 9 hours! haha (he took me shopping to get just the right look) :)
But anywho, if you follow me on Facebook , you will know that my profile picture is of this recipe…….LASAGNA ROLL UPS!
These were SO unbelievably delicious.
And they’re gluten free and vegan! To make them vegan, just sub Daiya for the goat milk’s cheese!
Comfort food to the max….lasagna! Thinking about it, I thought…how fun would it be to make little individual roll ups!
These were *good.* A bit labor intensive, but sooo worth it. I made 2 sauces: one was a marinara sauce, and the other was the spinach & mushroom filling.
1/4 red onion, diced
2 garlic cloves, minced
1 can organic diced tomatoes
3/4 tsp dried oregano and basil
1/4 c white wine
I sautéed the onion and garlic in 1 tsp EVOO with salt and pepper in a small sauce pan. After a few minutes I added the herbs. After about 6 minutes, I stirred in the wine, let it reduce and then add in the tomatoes. Let that warm through for about 5-7 minutes, and take off the heat. Stir in the fresh basil.
Next, the spinach/mushroom filling.
1/2 red onion, fine dice
~10 baby bella mushrooms, chopped to a fine dice — almost minced
2 garlic cloves, minced
1/2 tsp dried oregano and basil
1/2 c white wine
3 big handfuls of spinach, chopped finely
I sautéed the onion and garlic in 1 tsp EVOO for about 5 minutes and added in the dried herbs and mushrooms. I let those cook down until the mushrooms released their water. After about 5 more minutes, I stirred in the white wine and the spinach. Finally, after the spinach wilted, I stirred in about 1/2 cup of the marinara sauce.
Now that the 2 sauces were finished, I was ready to roll ;) I cooked 8 brown rice lasagna noodles until al dante. I put a piece of tin foil (sprayed with olive oil spray) on the counter, and then laid out my noodles. Next to my “rolling station,” was a small casserole dish, sprayed with olive oil spray. I put about 1/3 cup of the marinara sauce on the bottom of the casserole dish.
To roll: I put a heaping Tbsp of the spinach/mushroom filling on the lasagna noodle, and rolled it up! I then placed it seam-side-down in the dish. I rolled out the remaining 8 of them, and then combined the remaining filling with the marinara. I then spooned this new mixture over top all the rolls. To really make it special, I sprinkled a bit of grated raw goat cheese (Old Kentucky Tomme) (or Daiya) over top. I baked it for about 10 minutes in a 350 degree oven until the cheese had melted.
This meal was just yummy. There’s something about lasagna that is so comforting, and makes you feel all warm inside. The wonderful thing about this lasagna is that it doesn’t weigh you down, and make you feel lethargic like most lasagna do! Since the filling was just veggies, it was light, yet extremely satisfying. A funny thing happens when you finely chop — almost mince — mushrooms. They take on a flavor and texture that is very similar to ground beef! A perfect filling for our lasagna! When all was said and done, this meal only had 3 tsp EVOO, and a small amount of goat cheese! Wow. Healthy, flavorful, and 100% happy tummy approved:)
What’s your favorite to enjoy Italian food? Spaghetti? Lasagna? Ravioli? Soup?