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
Find it online: https://paleomg.com/alfredo-mushroom-spinach-lasagna-roll-ups/