Updated on June 26, 2012
I made these a couple of weeks ago for my friends that just had their first child, congrats Dustin and Kari! I hope you guys liked the rolls, and I’ll make you a dessert soon! 😉 Of course I made a couple extra for myself (quality control, obviously), and they were mighty tasty. I got the idea from VeganYumYum, and changed up most of the ingredients.
2 Cups Cashew Spread/Cheese
8 Lasagna Noodles
Marinara Sauce(you may want to add a can of diced tomatoes to the recipe for more sauce)
1/4 Cup Nutritional Yeast
1-2 Tbsp. Olive Oil
1 Large White Onion
3-4 Cups Button Mushrooms (sliced)
5 Cups Baby Spinach (rinsed)
2 Cloves of Garlic (minced)
Red Pepper, Salt & Black Pepper to taste
Boil lasagna noodles until tender and lay on plates or a platter that is lightly oiled so as not to stick. For the filling, in a medium-sized pan over medium heat, saute the onion with olive oil until they are translucent. Add in garlic and stir for another minute, add in mushrooms and saute until they soften a bit then add in spinach and cover. After spinach wilts, mix contents thoroughly.
Preheat oven to 350F
Spread cashew cheese along the length of the lasagna noodles into a thin layer, lay spinach/mushroom mix on top and roll the noodle up. Sit the noodle on the seam so that it doesn’t unravel and put all rolls into a casserole dish. Pour marinara over the top of the rolls and sprinkle nutritional yeast on top. Put dish in oven and bake for 15-20 minutes for the flavors to meld together, then serve!