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Lasagna Rollups

Lasagna Rollups

This is my answer to ravioli.  I don’t care for the commercial vegan varieties, such as SoyBoy or Rising Moon.  I could stuff shells, but I can’t find whole wheat ones.  Recipe adapted from Secrets of Fat Free Cooking by Woodruff.  It bears little resemblance any more.  Freezes well.

  • 10 whole wheat lasagna noodles
  • 1 recipe Cashew Ricotta
  • 10 oz. pkg of frozen chopped spinach, thawed and squeezed dry OR 3 leaves of Swiss Chard, chopped and steamed or raw (it looks like a lot but don’t worry)
  • 1/2 c grated carrot
  • mushrooms, zucchini, etc. (optional)
  • 2 T minced fresh parsley (optional)
  • marinara tomato sauce

Cook the lasagna noodles according to the package directions.  Lay them out on your counter.

Mix the ricotta, greens, carrots and parsley and spread evenly along the lasagna noodles.

Roll up the lasagna  and place seam side down in an oiled casserole.  Top with sauce.

Cover with lid or tin foil  and bake 30 min at 350.

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