Mushroom Stuffed Lasagna Rolls

This might be one of the best recipes I have created this summer by far. I've been eating on this for two days straight. It is so flavorful and packed with my homemade mushroom Italian meat, plant-based ricotta, plant-based cheese sauce, pasta sauce, crispy onions, and basil, all seasoned to perfection. I can only eat one and a half in one sitting, but I love how they are easy to scoop out of the pan and place right onto a plate, ready to serve.

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Homemade Mushroom Meat Ingredients:

• 2 cups vital wheat gluten

• 1/2 cup nutritional yeast

• 1 Tbsp granulated garlic

• 1 Tbsp dried minced onion

• 1 tsp red pepper flakes

• 1 tsp fennel seed, crushed

• 1 Tbsp dried basil

• 1/2 Tbsp dried oregano

• 2 tsp salt

• 2 tsp mushroom seasoning

• 1 tsp black pepper

• 3.5 oz oyster mushrooms

• 1/4 onion

• 6 Tbsp harissa paste

• 3/4 cup vegetable broth

• 3 Tbsp liquid aminos

• 1/4 cup avocado oil

• Avocado oil to coat

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Protein Packed Plant-Based Ricotta Ingredients:

• 7 - 8 oz siken tofu

• 1/2 cup soaked cashews

• Juice from 1 lemon

• 1 tbsp nutritional yeast

• 1 Tbsp olive oil

• 2 tsp miso

• 1/2 tsp all-purpose Greek seasoning (optional)

• Salt to taste

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Other Ingredients:

• Tofu cheese sauce or plant-based mozzarella cheese sauce

• Lasagna pasta of your choice

• Pasta sauce

• Crispy onions for garnish

• Basil for garnish

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Directions

Directions:

• Add the mushrooms to a cast iron pan over medium heat. Use a press or another pan to flatten them, flipping occasionally until all the water is released.

• Add the chopped onions and a little avocado oil to prevent sticking, then sauté until the onions begin to brown.

• Add the harissa paste, sautéed onions, sautéed mushrooms, vegetable broth, liquid aminos, and avocado oil to a food processor and blend until smooth.

• Add all the dry ingredients to a bowl and mix. Next, pour in the liquid mushroom blend. Mix until you have a nice ball.

• Wrap in parchment paper really tight and add to a pan with water and a steaming tray. Steam for 1 hour, then flip and steam for another 1 hour. Allow to cool and remove from parchment paper.

• Break down the mushroom meat into chunks and add into a food processor and pulse until you have desired crumble size. Add a little avocado oil to a pan. Add the crumbles and cook until they start to brown and crisp on the edge. Next add your pasta sauce. Stir until heated.

• Use rolled lasagna pasta sheets and add a layer of ricotta, followed by mushroom meat pasta sauce and cheese sauce. Roll and place in a pan with a little bit of pasta sauce so it won't stick add pasta sauce on top with some of the white cheese sauce. Cover and bake for 50 minutes at 370°. Remove. Cover and broil for 5 to 6 minutes to add a crispy layer.

• Serve on top of pasta sauce with toppings of choice.

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