I know this isn’t a typical summer recipe but the weather has been feeling very lasagne-like lately!! The cashew cream can be made either with steamed cauliflower for a lighter sauce or steamed yukon gold potatoes for a thicker hollandaise-like sauce. Both are equally delicious and potatoes are a great alternative when cauliflower is $10.00 a head!!! I love to use lentil flour lasagne noodles. They are loaded with protein and really tasty. I found these at Nesters here in Banff. Even though they say “oven ready” you will need to boil them to al dente in order to roll them! You can use any lasagne noodle if you can’t find the lentil ones. If asparagus isn’t in season just skip it!
Ingredients:
Makes 12 roll ups. Serves 4 with a nice salad!
- one package of Lentil flour lasagne noodles or regular dry lasagne noodles
- one jar of your favourite organic tomato sauce
- a bunch of asparagus
- one recipe of cashew cream, recipe follows
Cashew Cream:
- 1 small head of cauliflower, steamed or 4 fist sized yukon gold potatoes peeled, chopped and steamed until tender.
- 1 cup of raw cashews
- 1/4 cup nutritional yeast
- 2 Tbsp. miso (my fave is chickpea but any light miso will do)
- 1 tsp. sea salt
- 1 tbsp. olive oil
- 1 cup chopped chard, spinach or kale
- 1 shallot, peeled and chopped
- 1 clove garlic
In a high speed blender combine the steamed cauliflower or potato, raw cashews, nutritional yeast, miso, and sea salt until silky smooth. Set aside.
In a small fry pan heat olive oil over medium heat. Add the shallot, chard and garlic with a pinch of salt. Saute until tender.
Stir into the cashew cream. Set aside. Preheat oven to 350 F.
The asparagus:
Cut the woody ends of the asparagus off. Saute in a bit of olive oil, salt, and a clove of garlic until tender. Set aside.
Cook your lasagne noodles until al dente. They will continue to soften slightly as they bake after you have rolled them. As they cook, separate them gently with a fork to prevent them from sticking.
Assembly:
Lay out the cooked lasagne noodles on your work surface. Smear a layer of cashew cream over each noodle.
Top with a layer of tomato sauce and a few stalks of cooked asparagus. Let the tips hang out slightly so you can see them peaking out when you roll them.
Roll up gently making sure that you are not squeezing out the cream and tomato sauce as you roll.
Spread a layer of tomato sauce into a 9 x 12 in. baking dish. Arrange the roll ups on top of the tomato sauce. You should be able to fit all 12 in your dish.
Spoon tomato sauce over the roll ups along with dollops of left over cashew cream.
Bake at 350 for 30-40 min. until bubbly and slightly browned! Enjoy!
