Lasagna Rolls

Lasagna Rolls

Ingredients

Cashew cheese:
2/3 cup cashews
2 peeled garlic cloves

1 tablespoon fresh lemon juice
1-2 teaspoons dried rosemary

2-3 tablespoons nutritional yeast (op

tional)

Salt and pepper, to taste
Water, as needed

Sun-dried tomato and broccoli pesto:
1/2 head of broccoli
2 tablespoons sun dried tomatoes
1 tablespoon olive oil (only if your sun-dried tomatoes aren’t already stored in oil)
Salt, pepper and dried herbs, to taste
Water, as needed

Other layerings:
Mushrooms
Tomatoes
Basil leaves
Sprouts

To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside.

To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.

To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.

Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too! Enjoy.

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