Thursday, June 26, 2014

Spinach Lasagna Rolls


This recipe was super easy and came together fast!  With 2 cups of spinach hidden inside layers of creamy cashew cheese and delicate lasagna, your kids will never know they are devouring something healthy!

Most of the recipes you'll find on Green Apple Baby will be vegan (no meat, no dairy, no eggs, no fish!).  However, occasionally a recipe comes along that really just wouldn't be the same without the real thing!  And these lasagna rolls are one them.  I am not a fan of processed soy products such as veggie burgers and fake cheese, so every now and then I'll add a little bit of something when I need to.  In this case, each roll had about 1 TB of organic Italian Blend cheese right on top.
 
If you've never made cashew ricotta cheese, you're in for a real treat!  Start by soaking about 1 cup of raw cashews in water for 3 hours minimum.  Ideally you want to do it the night before.  Drain and rinse the cashews, add them to the food processor along with a few other simple ingredients and DONE!  Healthy and Fresh!


Ingredients
1 box lasagna noodles... the kind you have to boil first!
1 jar of your favorite marinara sauce (I love Amy's Organic Family Marinara)
2 cups packed baby spinach
10 Tb Italian style (or a combination of mozzarella and Parmesan), divided.

Cashew Cheese
1 cup raw cashews, soaked in water 3 hrs to overnight
3 Tb almond milk (or other non dairy milk)
1 Tb lemon juice or apple cider vinegar
2 tsp agave nectar

1/2 tsp garlic powder
1/2 tsp each salt and pepper
1 Tb fresh basil (optional)
2 cups fresh whole baby spinach leaves

Instructions
Preheat oven to 350.  Prepare a 8x8 glass baking dish by covering the bottom with a layer of the marinara sauce and set aside.
Cook the lasagna noodles according to package.  I only cooked 10 for this recipe.
In your food processor, add cashews, milk, lemon juice or vinegar and agave.  Blend until well combined.  You may have to stop and scrape down the sides a couple times.  The mixture should be smooth and thick. Add the garlic powder, salt, pepper, basil and spinach.  Blend until all the spinach has been pulverized and blended into the cashew cheese.
Lay out your cooked lasagna noodles and spread a nice layer across each one.  Roll up and set down into pan.  Top with a big spoonful of more marinara sauce and finish with 1 tablespoon of cheese.  Bake covered for 20 minutes and uncovered for an additional 10.  I finished with the broiler for another 3-4 minutes.


4 comments:

  1. Another one that looks fantastic, I love the idea of mixing vegan staples like cashew cheese with real dairy if the dairy really does add a certain irreplaceable something to the recipe.

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    Replies
    1. Thanks for your comments and feedback :)

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  2. SOOOO happy you are posting your yummy recipes again! Can't wait to try this one.

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