Monday, March 2, 2009
Boy, I have been really slacking off on writing in my blog. I've been cooking a lot, but I haven't documented anything I've created in a while. The other night I made a special dinner for my hubby, which included my first attempt at lasagna rolls. They came out really yummy, so before I forget what I did, I better blog it.
(Ingredients indicated in bold font)
Cook as per package instructions:
~1 large box of whole wheat lasagna (I used the type that also has flax)
In a food processor blend the following:
~1 block of firm tofu (drained)
~1/4 cup or so of kalamata olives
~1 to 2 tablespoon(s) extra virgin olive oil
~1/3 cup or so of sun dried tomatoes (in the oil)
~1/4 cup or so nutritional yeast
~1/4 cup or whatever amount you want of pine nuts
~as much fresh spinach as you can add to the food processor (add in two stages if needed)
~fresh or dried basil to taste
~red chili flakes (optional) to taste
~sea salt and ground pepper to taste
~paprika to taste
Make sure you sample the mixture. If you want it spicier add more chili, paprika and pepper. If you think the flavors are too subtle add more sea salt (just add a little at a time until you get the balance right).
Heat oven at 350 degrees
In a large rectangular baking dish (I used a glass dish) line the bottom of the pan with:
~1 third jar of spaghetti sauce (I used a tangy tomato and basil)
Creating the rolls:
~On a large surface (such as an over-sized cutting board) lay out as many of the cooked lasagna noodles as possible.
~Using a spatula, scoop out mixture and spread evenly over the entire surface of the noodles.
~Roll each noodle tightly and place seam down in the baking dish.
~Continue until pan is full and mixture is all used up.
~Pour the remainder of the spaghetti sauce over the noodles (used a spoon if needed to get it more even on each roll)
~Grate a 1/2 block of soy mozzarella and sprinkle on top of the rolls.
Bake for approximately 30 minutes. If cheese doesn't bubble up, broil for a minute or so - but don't burn it. Also, you don't want to over cook it because the sauce will dry up.
1. My local grocery store occasionally puts whole wheat and/or flax noodles on sale. I stock up whenever they're on sale. This is a great item to keep on hand in your pantry because it has a long shelf life.
2. This recipe calls for several items that I get at Costco on a regular basis due to the enormous savings. These items are: sun dried tomatoes in oil, kalamata olives, dried basil, fresh spinach, pine nuts, ground pepper, chili flakes, paprika and extra virgin olive oil. I cook with these ingredients a lot. They're extremely versatile, which can be used in Italian and Mediterranean dishes.