Vegan Lasagna Pinwheels Recipe

Vegan Lasagna Pinwheels Recipe

Ingredients

Makes 4 servings

• 12 lasagna noodles
• 4 cups lightly packed fresh spinach
• 1 cup cooked or canned white beans, drained and rinsed
• 1 pound firm tofu, drained and patted dry
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 3 cups marinara sauce

Method

1. Preheat the oven to 350°F
2. In a pot of boiling salted water, cook the noodles over medium-high heat, stirring occasionally, until just al dente, about 7 minutes
3. Place the spinach in a microwavable dish with 1 tablespoon of water
4. Cover and microwave for 1minute until wilted
5. Remove from bowl, squeeze out any remaining liquid
6. Transfer the spinach to a food processor and pulse to chop
7. Add the beans, tofu, salt and pepper and process until well combined
8. Set aside
9. To assemble the pinwheels, lay the noodles out on a flat work surface
10. Spread about 3 tablespoons of tofu-spinach mixture onto the surface of each noodle and roll up
11. Repeat with remaining ingredients
12. Spread a layer of the tomato sauce in the bottom of a shallow casserole dish
13. Place the rolls upright on top of the sauce and spoon some of the remaining sauce onto each pinwheel
14. Cover with foil and bake for 30 minutes
15. Serve immediately

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