I actually think this is easier to make than lasagne. Its easy to figure out how much to make, and you have tons of options as to how to fill the rolls. I chose green chard, eggplant, mushrooms, and cashew cheese for this filling.
6 lasagne noodles
3 green chard leaves
1 cup mushrooms, sliced
1 eggplant, sliced
1/2 garlic clove, minced
2 cups raw cashews
1/2 cup nutritional yeast
1 garlic clove
1 cup water
1 cup pasta sauce
In your Vitamix, food processor, or blender, combine 2 cups cashews, 1/3 cup nutritional yeast, 1 clove garlic and 1 /2 a cup water and blend until smooth. Continue pouring in more water until you get a thick paste.
Slice an eggplant into 1/4” slices and lay on a silicon baking sheet. Top with the minced garlic and bake at 350 degrees for 20 minutes, flip, then bake another 10 minutes.
Semi-Cook the Lasagne Noodles
While the eggplant is baking, you can start the lasagne noodles. I used brown rice lasagne noodles for this. They were actually the “no bake” kind, but I wanted to get them soft so I could roll them before I bake them. You’ll need as many noodles as rolls you want to make. I figured 2 rolls for 3 people, or 3 rolls for 2 hungry people (I’m usually in the later).
Bring a large pot of water to a boil and drop in 6 noodles (for this recipe) and boil for about 5-7 minutes. They don’t need to be fully cooked through, just soft enough to roll up.
Prep the Rolls
Once the eggplant is done, lay out each noodle and add 2 tbsp of cashew cheese, spreading lengthwise on the noodle. Cut each green chard leaf in half the long way and remove the stem. Add 1/2 of each leaf to each roll on top of the cashew cheese. Layer on 2 slices of eggplant the long way and a few mushrooms. Carefully, roll each lasagne noodle and place into a casserole dish with 1/3 of the pasta sauce spread on the bottom. Lay each roll seam side down and top with the rest of the pasta sauce. Bake at 350 degrees for 45 minutes.