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Wild Mushroom and Kale Lasagna Rolls
[Vegan, Gluten-Free]

PM By: Paris Marash

Author Bio

Paris is a self-taught cook caught in a not-so-secret love affair with vegetables. She lives... Read More

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Wild Mushroom and Kale Lasagna Rolls [Vegan, Gluten-Free]

202

8 rolls

Dairy Free

Enjoy all the classic flavors of lasagna in the form of adorable, less messy lasagna rolls! They are filled with a mixture of sautéed Portobello, Oyster, and Cremini mushrooms and a creamy tofu ricotta. Kale is thrown into the filling as well to make sure you are getting your greens.... Read More

Ingredients You Need for Wild Mushroom and Kale Lasagna Rolls [Vegan, Gluten-Free]

For the Filling:

2 Portobello caps
2 cups Cremini mushrooms
1 cup Oyster mushrooms
1 cup chopped kale
1 teaspoon crushed garlic
1 teaspoon dry thyme
1 teaspoon dry oregano
Salt and pepper

For the Sauce:

1 jar marinara sauce
1 tablespoon olive oil
1 tablespoon tahini
1 tablespoon nutritional yeast
Oregano and garlic powder, to taste

Other:

Tofu ricotta
8 sheets whole wheat lasagna noodles (gluten-free if necessary)

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How to Prepare Wild Mushroom and Kale Lasagna Rolls [Vegan, Gluten-Free]

Make a batch of tofu ricotta or buy vegan ricotta.
Dice all your mushrooms into small pieces and sauté in a large skillet over medium-high heat until nicely browned. About 7–8 minutes.
Add seasonings, crushed garlic, and kale and sauté for 1-2 minutes more. Remove from pan and set aside to cool.
Add lasagna sheets to a large pot of boiling salted water and cook until al dente (with a bite) about 2/3 of the way cooked through. Remove from the pot and set aside to cool.
While your lasagna is cooking add your pasta sauce, tahini, nutritional yeast, and seasonings to the same pan you cooked your mushrooms in and stir gently until warmed through and mixed well to create a creamy pink sauce.
Set up your assembly line and begin rolling your lasagna.
Add half your sauce to the bottom of a baking dish.
Lay your lasagna noodles in one layer on a flat surface.
Spread a thin layer of tofu ricotta on each sheet of lasagna.
Top with an even layer of mushroom and kale.
Roll tight and place seam side down into your baking dish.
Top everything with the rest of your sauce, cover with aluminum foil, and bake in a 350°F oven to 45 minutes.

Notes

If you plan to freeze these, skip step 7 and instead allow them to cool completely then place in the freezer until you are ready. When you’re ready to serve remove from the freezer and complete step 7 just before serving. You can freeze the sauce separately or all together in one dish. Either way these will last at least 3–6 months.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.