This is an Italian inspired dish that is made delicious with a homemade cashew and macadamia cheese.  The caramelised onion and roasted parsnips give the dish a vegetarian lift.  Try this dish with your family or friends.

INGREDIENTS

Cashew and macadamia cream cheese

1 cup raw cashews, soaked for 4 hours and drained

¼ cup raw macadamias

2 tbsp. sauerkraut juice

½ tsp sea salt

1 tbsp nutritional yeast

1 tsp yellow miso paste

½ tsp garlic powder

Spinach and parsnip sauce

4 medium sized parsnips

1 garlic clove, crushed

1½ tbsp olive oil

1 onion

2 big handfuls of baby spinach

2 tbsp plain flour

2 tbsp mustard

200ml non-dairy milk (soy milk or almond milk)

½ bunch fresh basil (15g)

Tomato Passata

2 cloves garlic, crushed

½ tbsp. olive oil

2 pinches chilli flakes

2 x 400 g can of tomatoes

 

300g fresh lasagne sheets

 

METHOD

To make cashew and macadamia cream cheese, combine all ingredients in a blender and blend until smooth, add a few tablespoons of water if necessary.  Store leftover cheese in fridge for up to a week.

 

Peel and dice parsnips, removing any woody centres.  Toss in ½ tbsp. olive oil with 1 clove of crushed garlic and roast for approximately 20 minutes until cooked through, set aside.

 

Meanwhile combine all passata ingredients in a small saucepan and simmer for 15 minutes.

 

To make the spinach sauce thinly slice onions and cook until caramelised in 1 tbsp of olive oil on medium low heat for 10 minutes.

Add spinach and cook for a further 5 minutes, until all the spinach is wilted.

Stir in flour and mustard, then gradually add milk, stirring constantly for a couple of minutes until the sauce is creamy.  Add basil leaves, roughly torn and season to taste with salt and pepper.

 

Drain and rinse the cannellini beans and add to sauce along with roasted parsnips and 2 tbsp cashew and macadamia cheese.  Stir to combine.  This makes the Rotolo filling mixture.

 

Place the tomato passata in a shallow baking dish.

Cut lasagne sheets to create four 5 x 10cm strips.

To make the Rotolos, put a lasagne strip in the palm of your hand and place about 1 heaped tablespoon of filling mixture in the middle.  Roll the strip around the filling mixture and place upright in the baking dish.  Repeat until all the Rotolos are all in the dish.

 

Top with additional cashew and macadamia cream cheese and bake in oven for 30 minutes until cheese is lightly browned and the lasagne is cooked.

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