Monday, September 19, 2011
My friend Lynda made me some green pea pesto a couple of months ago and I not only loved it, but thought it would be perfect as a lasagna filling. I came up with a vegan version of the pesto and decided rather than traditional lasagna, rollups would be fun. My family and I really enjoyed these and it makes a nice big batch so its great for company (actually, I like it just for us so there are lots of leftovers I can freeze). Let me know what you think.
Green Pea Pesto Lasagna Roll-Ups
When you want a change from regular lasagna, this is a great one to try. The pea pesto is very creamy and we love the mixture of basil and mint. I used whole wheat noodles, but any kind work fine. If there are leftovers, I like to freeze them in small containers with just 1 or 2 rolls, which are perfect for to take for lunch or for the kids to microwave for a snack.
14 Lasagna noodles
2 cups Roasted Tomato Sauce or Marinara Sauce
1 1/2 cups shredded mozzarella cheese (dairy or nondairy)
Green Pea and Walnut Pesto Filling:
2 cups frozen green peas, thawed (or fresh peas steamed until bright green)
1 cup walnuts, toasted
1 head roasted garlic
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1 teaspoon salt
16 ounces extra firm tofu
1/4 cup olive oil
Place all pesto ingredients in a food processor and process until smooth. Place in refrigerator while cooking noodles. Bring a large pot of water to a boil. Cook noodles in 3 batches until al dente—usually about 10 minutes. Remove from water and lay them out on a work surface.
Preheat oven 350 degrees F. Oil a 9 x 13-inch baking pan. Spread each noodle with a layer of pesto filling—about 1/4-inch thick. Roll noodles up and place seam side down in pan. Spread the sauce over the rolls and then sprinkle with cheese. Cover with aluminim foil and bake 30 minutes. Remove foil and bake another 15 minutes, or until cheese is bubbly.
Serves 6 to 8