The Plant Philosophy Gluten-Free Kale Pesto Lasagna Roll-Ups

Gluten-Free Kale Pesto Lasagna Roll-Ups

Prep 30 mins

Cook 35 mins

Total 1 hour, 5 mins

Author Margaret

Yield 8 servings

Ingredients

8 Gluten-Free Lasagna Sheets
1 1/4 cups Oil-Free Kale Pesto, recipe here
Sunflower Seed Parmesan, recipe here
3-4 cups Tomato Sauce, your favorite
Fresh Basil, optional
Almond Ricotta
2 cups Simple Truth Blanched Almonds, soaked overnight*
1 cup Water, filtered (adjust as needed)
1/4 cup Lemon Juice
1 1/2 tbsp Nutritional Yeast
1/2 tsp Salt, to taste
Walnut Ground "Meat"
3/4 cups Simple Truth Walnuts
1 tbsp Tamari
1 tsp Liquid Smoke
1 tsp Garlic Powder
1 tsp Oregano
1 tsp Paprika
Salt, as needed to taste

Instructions

Start by prepping each component. You can blend up the sunflower seed parm., then blend your almond ricotta and then the walnut "meat".
Finish with blending up the kale pesto. Doing it in this order will allow for no clean up in between, it's okay for a little bit of each one to mix with the next.
Bring a large pot of water to a boil. Add in your lasagna noodles and cook until al dente. Mine took about 11 minutes. Follow the directions on the package, minus 2-3 minutes.
Quickly but carefully transfer each to a large bowl of ice water to stop the cooking process. You don't want them to get mushy.
Let sit for a minute, drain and lay each one flat on a non-stick surface.
Create an assembly line and start by filling each with a thin layer almond ricotta.
Top with kale pesto and the "beefy" walnut crumble.
Finish with a sprinkle of sunflower seed parmesan and begin to gently roll. Leave a little bit of the end of the noodle uncovered.
Add 2-3 cups of tomato sauce at the base of your baking pan. I used a x glass Pyrex.
Lay each lasagna roll, seam down in the sauce. Cover with remaining sauce on top.
Bake at 375 F covered for 25 minutes.
Serve hot, with a sprinkle of sunflower seed parmesan.

Notes

*I recommend soaking almonds the night before, but if you're pressed for time you can boil them for 2-3 minutes until softened. If you use a large pot, remove the almonds and use the water to cook your lasagna noodles. Store extras, cooled to room temperature, in an air-tight container in the freezer for up to 3 months.

Courses Entree

Cuisine Gluten-free, Soy-free, Vegan

Nutrition Facts

Serving Size 1 roll

Amount Per Serving
Calories 500
% Daily Value
Total Fat 35 g		54%
	Saturated Fat 3 g	15%
	Trans Fat 2 g
Sodium 442 mg		18%
Total Carbohydrates 36 g		12%
	Dietary Fiber 9 g	36%
	Sugars 9 g
Protein 16 g		32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Plant Philosophy at https://theplantphilosophy.com/gluten-free-kale-pesto-lasagna-roll-ups/