Here's a fun take on lasagna rolls! This recipe includes instructions for homemade cashew parmesan and cashew heavy cream, and features a white bean ricotta sauce. It's a plant-based version, made without actual vodka in the sauce.
First, prepare the Cashew Grated Parmesan: Blend raw soaked & drained cashews, raw sunflower seeds, mushroom seasoning, salt, white pepper, garlic powder, and onion powder in a food processor until a fine powder forms. Adjust seasoning to taste.
Next, prepare the Cashew Heavy Cream: Blend raw soaked & drained cashews, unsweetened plain non-dairy milk, lemon juice, salt, garlic, white pepper, and cashew parmesan until thick, smooth, and creamy.
Then, prepare the White Bean Ricotta Sauce: Blend rinsed & drained cannellini beans, garlic, cashew parmesan, white wine vinegar, lemon juice, and non-dairy unsweetened plain milk until slightly smooth. Adjust liquid for desired thickness.
For the Lasagna Rolls Alla Vodka:
1. Add cooking oil to a large saucepan. Add in finely chopped fresh herbs (oregano, parsley, basil), finely chopped small shallot, minced garlic, salt & pepper. Sauté until fragrant. Add in tomato paste, tomato sauce and stir until combined. Add in cashew parmesan, cashew heavy cream & coconut sugar (or maple syrup). Stir until combined, cover & simmer on low for 5-10 minutes.
2. Preheat oven to 450°F (232°C). Cook lasagna noodles al dente, ensuring they are not too soft. In a large bowl, combine spinach, white bean ricotta, diced roma tomatoes & non-dairy shredded parmesan. Mix well. Lay a lasagna noodle flat, spoon filling onto it, being sure to leave space at the end and don't overstuff. Top with non-dairy mozzarella then roll it up.
3. Add sauce to the bottom of a cooking dish then place lasagna rolls on top. Top with more sauce and non-dairy mozzarella. Cover & bake in oven for 30-35 minutes & ENJOY!
