Mushroom-Seitan Lasagna Rolls
I was totally picturing this with a white sauce on top…and then I realized that I don’t love white sauce, and we didn’t have any soymilk anyway. Red sauce it was.
Admittedly this doesn’t look nearly as exciting as it truely is…I wish I could’ve taken the picture with xray technology. The filling was a dual layer threat, with a coating of the cashew ricotta from V’con and a mixture of shredded seitan, mushrooms, and onions made by yours truly….recipe follows.
Approx. 1 cup shredded simple seitan
1/2 large onion, minced
1 cup baby bella mushrooms, minced
1 tbs. olive oil
1 tsp. liquid smoke
1 tsp. dried tarragon
6 lasagna noodles cooked VERY al dente
2 cups tomato sauce
1 recipe Veganomicon Cashew Ricotta
1. Boil a large pot of water for the noodles, and cook them until just soft enough to roll, they’ll soften the rest of the way when this is baked.
2. Put the Olive oil in a large skillet over medium heat. Add the shredded seitan, onion, and mushrooms, along with the spices and liquid smoke. As the mushrooms cook, they will release liquid, so don’t hurry to add any if it looks dry at first. Stir and cook for 5-7 minutes.
3. Pour 1/2 cup sauce into the bottom of the cassarole dish. Pull the lasagna noodles out of the pot one at a time, and coat with a layer of the ricotta followed by a layer of the seitan mixture. Roll each noodle seperately, and place in the casserole dish.
4. Once all the noodles are rolled, coat with the reminder of the marinara. Cover the dish, and bake for 25 minutes at 400F
5. Serve with a bit of your favorite herb sprinkled on top…I went with “Italian Seasoning” for the best of all worlds.
Rolls are still so much cooler than regular lasagna, and way easier to portion out. I’ve recently started keeping a food journal, so I’m big on being very aware of how much (and what) I consume.