Valentine’s Day is just around the corner and you know what that means…it means absolutely nothing. It means hopefully you make out with someone or you just simply watch Outlander. Who really cares anyways. Actually, scratch that, some people care and that’s adorable. And I support them. I support them by sharing Valentine’s Day recipes year after year so they can enjoy their time with their lover. My lover and I aren’t really in to Valentine’s Day. I think we forgot about it last year because when I look back at my photos, I was holding my friends new baby. So yeah, we aren’t big VDay guys. Just big food guys. And by guys, I mean me. So this year I may make us some steaks and lobster tails so celebrate this huge holiday.
Maybe I don’t really care about this holiday because we will be leaving for Costa Rica a few days later. We had a trip to Spain planned in 2020 with two of our close friends, but obviously that didn’t happen. But since we had credits with the travel agency we used, we decided to move the trip to somewhere a little closer. I’ve been to Costa Rice twice, once with Brian, and I love it so damn much down there. So we are heading to Tamarindo for 8 days! We don’t have any real plans other than eating, surfing, shopping, and any excursion that comes up. Right now it’s currently 90 degrees there with a low of 75 which means I’m about to THRIVE on the beach. I will never understand people who like the cold…and that’s most of my friends since I live in Colorado. When will I just take the plunge and move somewhere warm? Brian and I both hate the cold. What are we even doing with our short lives?!
I swear, I’ve been writing this post for approximately 3 hours but keep getting distracted by old college Facebook photos. If you’re around my age, you probably have some not-so-great college photos on there. Have you ever thought about a clean out? I feel like I should, but I’m also really proud of all those embarrassing stages of my life and I’m glad there is documentation of it. It makes me happy that I grew into a person who knows how to save money and pay my bills on time…because none of that was happening back then. Back then I was just trying to hit up as many clubs as possible that had a 2-for-1 special on drinks. Those were the days. Anywho, I have more Facebook scrolling to do so I’ll see you tomorrow. Kloveyoubyyyyye!
Alfredo Mushroom & Spinach Lasagna Roll Ups
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
Ingredients
- 1 package gluten free lasagna noodles (you can use Cappello’s paleo lasagna noodles for strict paleo)
- 18oz vegan alfredo sauce*
- 14oz cannellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 8oz baby bella mushrooms, sliced
- 8oz shitake mushrooms, sliced
- 16oz frozen spinach
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 8oz dairy-free ricotta
- 2 tablespoons gluten free panko breadcrumbs**
- 3 tablespoons capers
- coarse salt, for garnish
- fresh parsley, for garnish
Instructions
- Preheat oven to 350 degrees F. Grease a medium size baking dish.
- Bring a large pot of salted water to boil then add the lasagna noodles and cook according to directions. Once finished cooking, run under cool water and keep them in a pot of cold water to stop the cooking process.
- While the noodles cook, place alfredo sauce and beans in a blender and blend until smooth. Taste to see if it needs any more salt and/or pepper. I added a couple pinches of both!
- Next, place a large sauté pan over medium heat and add olive oil. Add the diced onion and cook for 8-10 minutes, then add the mushrooms and a pinch of salt. Sauté for about 3-4 minutes then once the pan begins to brown a bit and all the moisture is gone, add a little water to the lid of a pan, cover and let the mushrooms steam for 5 minutes. Next add the frozen spinach along with a 1/2 teaspoon salt, toss, and cover to steam for another 5 minutes. Lastly, add garlic cloves, 1/2 teaspoon salt, black pepper, and red pepper flakes. Sauté for 3 more minutes then remove from heat.
- Pour half of the alfredo mixture into the bottom of the greased dish. Now you will build your lasagna: place each lasagna noodle on a flat surface, add about 1 tablespoon of ricotta and spread it throughout the noodle. Then add 1 tablespoon of the alfredo sauce and 2-3 tablespoons of the mushroom and spinach mixture. I like the crack from fresh black pepper on top then roll the lasagna noodle and place in the sauce inside the baking dish. Repeat until no noodles remain. If you have any leftover sauce or veggies (you shouldn’t), you can always just pour those on top of the dish.
- Top the entire dish off with a sprinkle of breadcrumbs and capers. Place in the oven to bake for 25 minutes. Garnish with fresh parsley and coarse salt on top before serving!
Notes
*You can also use Primal Kitchen Alfredo OR whatever alfredo sauce you prefer
**To keep it strict paleo, you could place Simple Mills crackers in a food processor and pulse until broken down into crumbs
What I Used To Make This Recipe
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