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02.06.14

Kale and Mushroom Lasagna Rolls with Homemade Cashew Cheese

Recipes

By: Candice Kumai

Kale & Mushroom Lasagna Rolls 

Makes 6 servings

12 lasagna noodles, cooked

1 tablespoon extra-virgin olive oil

2 garlic cloves, thinly sliced

3 ½ cups cremini mushrooms, thinly sliced

½ bunch lacinato kale, finely chopped

2 1/2 cups Candice’s Homemade Marinara Sauce (or Organic Marinara Sauce)

1 1/2 cups cashew cheese (see recipe)

oregano or basil, to finish

Homemade Cashew Cheese

My delicious alternative for ricotta cheese is here! Full of flavor and no dairy allowed! This cashew cheese takes a soak and a blend to make! Cashews are full of natural copper which may help with beautiful, shiny hair! Calcium in cashews helps with strong bones and a beautiful smile!

Makes 1 ½ cups

2 cups cashews, soaked in hot water for a minimum of 1 hour, or overnight

2 garlic cloves, thinly sliced

1 tablespoon lemon zest

1 tablespoon lemon juice

2-4 tablespoons water (as needed)

2 tablespoons nutritional yeast

½ teaspoon sea salt

1- Strain the cashews after soaking in hot water for 1-3 hours (or overnight). Place all ingredients into high-speed blender or food processor and puree until smooth.

2- Using a spatula remove and store in an airtight container or jar for up to two weeks.

Candice’s Beauty Lasagna

My beautiful take on lasagna is here! Full of nutrient packed kale, bursting with mega beauty vitamins like A, C, E and K! And mushrooms for beautiful skin (mushrooms may help to reduce inflammation and help skin’s elasticity!) Enjoy this lasagna with creamy cashew cheese, and fresh herbs! delicious!

 Instructions:

1 – Preheat the oven to 350°F.

2 – Cook the lasagna noodles in a large pot of boiling water, following package directions until just shy of al dente. Drain and immediately rinse under cold water to stop the cooking process.

3 – Cover the bottom of a 13-inch X 9-inch baking dish with 1 cup of organic marinara sauce.

4- In a medium sauté pan, add the olive oil, garlic, cremini mushrooms and kale, sauté for 10 minutes.

5 – On a clean work surface, spread out the noodles. Top with roughly 2 tablespoons of the cashew cheese, spreading evenly over each noodle to create a thin layer for less mess. Then top with the mushroom and kale mixture.

6 – Roll each noodle tightly across to make a compact spiral. Repeat with all remaining noodles.

7 – Place the rolled noodles neatly in the baking dish and cover with the remaining 1 cup sauce. Bake covered with foil on the center rack for 30 minutes. Uncover for the last 10 minutes.

8 – Garnish with fresh oregano or basil.

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