Man, this weekend was crazy! I worked two day-festivals with Corey that really wore us both out. Today has been filled with a long drive home, a nap and not enough coffee. To say the least, my words aren’t coming so easily, this Monday afternoon. But, this week is going to be awesome, not only because I start my birthday celebrations, but because there are more terrific Born to Mac MoFo recipes coming your way!
Really, I’ll just get right to it; this macaroni/lasagna casserole is super tasty and my first time experimenting with a white bean cheese sauce. If you didn’t figure it out already, it was a SUCCESS! So, if you’re looking for a creamy, low-fat, vegan cheese sauce that has some extra protein in it I highly suggest trying this out.
It’s finally becoming cooler here in Southern California, so now is the time for some truly comforting dishes. Grab a glass of wine, sit by the fire, watch the Biggest Loser Finale… Oh wait, that’s just me! ha ha I made this dish for my friend and I, and had plenty leftover, but it’d be great for hosting a small dinner party. What I really love about lasagna rolls, is that you get a designated portion instead of deciding what size your stomach would like while being hungry and maybe over doing it.
Another reason why I love this dish, specifically, is because it doesn’t have the traditional flavors that most people have come to expect from lasagna; in fact, it’s almost the exact opposite. With its rich and creamy butternut squash center, savory mushroom kale saute, hints of sage and browned “butter” sauce this dish’s flavors come together perfectly to create a warm and delicious dish.
Look at the Mushroom with a Butt!!
You can always bake the squash ahead of time, so that the recipe is done faster the night that you make it. The way a bake my Butternut Squash is how I bake any other squash: Halve the squash, scoop out seeds, place face down in a casserole dish that has a 1/4″ of water in the bottom of it, poke holes in the rind with a fork and bake at 375°F for 30-40 minutes.
Makes Roughly 6 Lasagna Rolls
For Squash Filling:
- 3 Cups Cooked Butternut Squash
- 3/4 Cup Raw Cashews, Soaked in water for 2+ hours
- 3 Cloves Garlic
- 1/4 tsp. Sea Salt
- Place all ingredients into a food processor and puree until completely smooth, taste and add salt and pepper to your liking. Set aside until lasagna noodles are done.
For Mushroom Kale Saute:
- 1 Tbsp. Olive Oil
- 1 1/2 Cup White Onion, Diced
- 1 lb. Button Mushrooms, Sliced
- 1 1/2 Cups Kale, De-stemmed and chopped
- 2 Tbsp. Liquid Aminos
- 1/2 Tbsp. Dried Sage
- Salt and Pepper to taste
- Heat olive oil in a pan over medium heat, once hot saute onions in oil until clear. Add mushrooms and kale to the mixture and cook until both the kale and mushrooms are darker and wilted.
- Use the liquid aminos, sage, salt and pepper to season the mixture and saute together for an additional 2-3 minutes. Set aside.
For Lasagna Roll Construction:
- 6 Lasagna Noodle Strips, boiled for 8-10 minutes and drained thoroughly
- Butternut Squash Mixture
- Mushroom Kale Saute
- Lay Lasagna noodles out and spread roughly 2/3 cup of squash mixture onto each one. Evenly distribute the mushroom kale saute amongst the noodles, the proceed to roll them up CAREFULLY (they will be full) and set them “seam” down into an oiled casserole dish.
- Preheat oven to 350°F and move on to making the Browned “Butter” Sage sauce before baking.
For Browned “Butter” Sage Sauce:
- 1/2 Cup Earth Balance Buttery Sticks
- 1/4 cup Non-Dairy Milk
- 1 tsp. Dried Sage
- 1/2 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1/4 Cup Daiya Mozzarella Shreds
- Melt buttery sticks and milk together in a small pan over medium heat. Add in sage, salt, and pepper; stir together until it is as combined as it will get. Earth balance is made up of oils so it is not going to want to meld with the milk for the most part.
- Sprinkle the Daiya shreds throughout the mixture and cook until they are melted completely and the sauce is more of a cream. While the sauce is still hot, spoon over lasagna rolls.
- Place rolls into the oven for 15-20 minutes and serve warm with a nice salad.
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!
Made this for dinner last night, and I was even surprised by how good it tasted! I was definitely flying by the seat of my pants when making this and that’s probably why I had so many noodle sheets leftover… Regardless, I made dinner for 4 omnivores and myself and everyone liked it! Even my sisters who looked quite frightened to even try it. Next time I will either make more filling or use a smaller casserole dish so that I have more layers.
I used this recipe for the noodles.
For the Filling I made:
2 C. Soaked Raw Cashews
3/4 C. Water
1-2 T. Sea Salt
1 T. Lemon Juice
3 Cloves of Garlic
Throw it all in a blender and add more water if you want a thinner consistency for spreading; mine was pretty salty/garlic-y but I think it was balanced perfectly with the mild spinach and tomato/mushroom sauce.
And the Mushroom tomato sauce:
This is where you do whatever the hell you want as far as vegetables/quantities go. But, I do suggesting cooking everything then putting it together; the tastes are better and more developed and there is less time in the oven. I topped it with some bread crumbs for some crunchy texture, and put it in the oven for 25 minutes at 350 degrees.