Lasagna Rolls
Phase 3 | Serves 6
Prep time: 45 minutes | Total time: 45 minutes, plus soaking time
Ingredients
Cashew Cheese:
1 1/2 cups raw cashews
1/2 cup unsweetened almond milk
3/4 teaspoon garlic powder
3/4 teaspoon sea salt
3/4 teaspoon fresh lemon juice
1/4 teaspoon coarsely ground black pepper
3 tablespoons chopped fresh Italian parsley
Lasagna Rolls:
1 medium eggplant
2 medium zucchinis
Sea salt
Olive oil
2 cups Italian-style tomato sauce, warmed
Directions
-
Make the cashew cheese: Cover the cashews with cold water and soak 8-24 hours (or overnight). Drain the cashews and place them in a food processor with the next 5 ingredients (almond milk through black pepper), and process until creamy. Stir in the parsley.
-
Make the lasagna rolls: Slice the eggplant and zucchini lengthwise, 1/4-inch thick. Sprinkle salt over the slices and place salt side down on a paper towel. Sprinkle salt on the other side of the slices and let sit for about 10 minutes. This will draw the water out of the eggplant and zucchini.
- Use another paper towel to blot the eggplant and zucchini dry.
- Heat a large skillet over medium heat. Working in batches, add 1 teaspoon olive oil to the hot skillet and place the eggplant and zucchini slices in the pan for about 1-2 minutes on each side just to let it brown and cook a little. Set the cooked slices aside until you’ve seared all of them.
- Lay an eggplant slice on top of a zucchini slice. Place 2 tablespoons of the cashew cheese at one end and roll up. Repeat with the rest of the eggplant and zucchini slices and cheese.
- Coat the bottom of a serving platter with some of the warmed tomato sauce. Place the lasagna rolls on the platter, drizzle with the remaining tomato sauce, and serve.
Phase 3 | Serves 6
Prep time: 45 minutes | Total time: 45 minutes, plus soaking time
Ingredients
Cashew Cheese:
1 1/2 cups raw cashews
1/2 cup unsweetened almond milk
3/4 teaspoon garlic powder
3/4 teaspoon sea salt
3/4 teaspoon fresh lemon juice
1/4 teaspoon coarsely ground black pepper
3 tablespoons chopped fresh Italian parsley
Lasagna Rolls:
1 medium eggplant
2 medium zucchinis
Sea salt
Olive oil
2 cups Italian-style tomato sauce, warmed
Directions
-
Make the cashew cheese: Cover the cashews with cold water and soak 8-24 hours (or overnight). Drain the cashews and place them in a food processor with the next 5 ingredients (almond milk through black pepper), and process until creamy. Stir in the parsley.
-
Make the lasagna rolls: Slice the eggplant and zucchini lengthwise, 1/4-inch thick. Sprinkle salt over the slices and place salt side down on a paper towel. Sprinkle salt on the other side of the slices and let sit for about 10 minutes. This will draw the water out of the eggplant and zucchini.
- Use another paper towel to blot the eggplant and zucchini dry.
- Heat a large skillet over medium heat. Working in batches, add 1 teaspoon olive oil to the hot skillet and place the eggplant and zucchini slices in the pan for about 1-2 minutes on each side just to let it brown and cook a little. Set the cooked slices aside until you’ve seared all of them.
- Lay an eggplant slice on top of a zucchini slice. Place 2 tablespoons of the cashew cheese at one end and roll up. Repeat with the rest of the eggplant and zucchini slices and cheese.
- Coat the bottom of a serving platter with some of the warmed tomato sauce. Place the lasagna rolls on the platter, drizzle with the remaining tomato sauce, and serve.
