1tablespoonItalian seasoning - or a mix of basil, oregano, and/or parsley
1tablespoonfresh lemon juice
1/2cupunsweetened almond milk
1poundjar favorite marinara sauce
Bechamel Sauce: - optional but really good!
2tablespoonflour or amaranth flour - for GF
1cupunsweetened almond milk
To begin, preheat your oven at 450 degrees F.
Cook the lasagna noodles according to package directions (don't overcook). If the box says 7-9 minutes, I'll cook for 7 minutes. Drain and rinse. Set aside.
Meanwhile, make the béchamel sauce. To a large saucepan over medium heat, add vegan butter. When melted, add flour and stir with a whisk. Immediately add 1 cup almond milk and nutmeg. Stir with a whisk and simmer over medium heat until thickened, about 5 minutes, stirring occasionally. When thick, remove from heat and transfer to the bottom of a 9x12 glass baking pan. Distribute evenly on the bottom of the pan.
In a large skillet over medium-high heat, add vegetable broth, minced garlic and shallot. Sauté for 2 minutes, then add zucchini, mushrooms and carrots. Cook for 5 minutes until veggies are starting to get soft. Remove from heat.
In a high powered blender, add raw cashews, nutritional yeast, salt, pepper and Italian seasoning. Blend until very fine. Add the lemon juice and 1/2 cup almond milk and blend until creamy.
Transfer the cooked veggies to a large bowl and add cashew cream. Add spinach and 1/2 cup chopped basil. Stir until combined.
To each piece of lasagna, add about 1/4 cup veggie/cashew mix and spread across the noodle. Roll the noodle up and place each roll in the baking pan, spaced apart evenly, on top of the béchamel sauce. Repeat until all noodles and filling are used up. Top with 2 tablespoons of marinara sauce on each lasagna roll.
Bake uncovered at 450 F for 25-30 minutes or until bubbling. Add extra sauce, or sprinkle with chopped basil and/or nutritional yeast if desired. Makes 8 vegan lasagna rolls.
*You can also cover and freeze for later. To do this, remove from freezer and let sit for 20 minutes, then bake at 450 for 35-40 minutes.
*If you don't make the béchamel sauce, you save about 4 grams of fat and 40 calories per lasagna roll.