Friday, August 8, 2014

Vegan Butternut Squash & Kale Lasagna Rolls {W/OUT PICTURES}


Makes 6 Large Rolls
6 lasagna sheets, cooked according to package
Half batch cashew cheese 
1 small bunch organic lacinato kale
1 medium sized butternut squash
1 TB olive oil
2 large shallots, chopped
3 garlic cloves, minced
1/4 cup vegetable stock 
1 tsp fresh thyme
1/2 tsp salt
1/2 tsp pepper
pinch nutmeg

Preheat oven to 350
Peel and chop squash into cubes.  Place them in a large pot and cover completely with water.  Boil under fork tender.
While the squash is cooking, heat the olive oil in a pan over medium high heat.  Add the shallots and garlic and cook about 5 minutes, stirring frequently.  Add the fresh thyme, salt and pepper and stir to combine.  Remove from heat.
Add cooked squash and onion mix to a blender, along with the nutmeg and vegetable stock.  Blend until smooth and creamy.  

Add all the kale leaves (torn from stems) into a food processor and pulse until very small.  You can also do this by hand, but because I have little kids, I like the kale pieces to be a small as possible.  Add the chopped kale to your cashew cheese.  

To Assemble
In a square glass dish, cover the bottom with a layer of the butternut squash puree.
Lay out one cooked lasagna sheet.  Cover it entirely with the kale-cashew cheese mixture.  Roll up and place in the prepared glass dish.  Repeat with the remaining lasagna sheets.  Cover the rolls with the rest of the butternut squash. 

Cover with foil and bake for 30 minutes.  Remove foil and cook an additional 10 minutes.

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