Vegie Head Mushroom and Basil Rotolo... - Vegie Head

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Mushroom and Basil Rotolo

lasagne

By Adele McConnell Published: June 23, 2013

  • Yield: Serves 4 (4 Servings)
  • Prep: 10 mins
  • Cook: 35 mins
  • Ready In: 45 mins

Ingredients

Instructions

  1. Preheat oven to 180ºC
  2. In the safflower oil, sauté onion until soft, then add mushrooms and pumpkin
  3. Adding a tbsp of water occasionally so the pan doesn't dry, allow vegies to cook and soften; about 15 minutes
  4. When the vegies are cooked, turn off the heat, add the swiss chard and allow it to wilt
  5. Pour half of the passata into the bottom of an ovenproof dish, leave the rest
  6. Lay each lasagne sheet flat, and spread with a small amount of basil pesto
  7. Top with mushroom filling (about a tsp) and roll lengthways
  8. Slice into thirds and gently arrange in baking dish
  9. Continue until all of the lasagne sheets are filled, then top with the rest of the passata
  10. Dollop with the creamy cheezy sauce and bake for 25 minutes
  11. Top with fresh basil leaves and roll on!
  12. For the 'Creamy Cheezy' sauce:
  13. In a high powered blender, process the almonds until it becomes a fine flour
  14. In a saucepan, mix the milk and water together
  15. Bring the milk/water to a gentle boil, then add the yeast, almonds, miso paste, lemon juice, arrowroot and pepper, and whisk until smooth
  16. Continue to stir, and drop to a simmer
  17. The sauce will thicken, and stir regularly so it doesn't stick to the bottom; set aside

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