Italian Enchiladas

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YIELD

4-6 people

TYPE

Vegan

TIME

40 minutes

LEVEL

Beginner

Lasagna Sheets

Pasta Sauce

Vegan Cheese

Veggies

1

To make the cheese: Place the “riced” cauliflower into a microwave safe bowl and microwave for 7-8 minutes (do not add water). Add in remaining ingredients until fully incorporated. Season to taste.

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2

To assemble to rolls: Preheat oven to 350 degrees. Add a  layer of pasta sauce to bottom of the lasagna baking pan to prevent rolls from sticking, about 1/4 inch thick.

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2

Mix mushrooms and spinach into the ricotta cheese mixture until fully incorporated.

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3

Take a lasagna noodle and spoon a heaping spoonful of the ricotta filling mixture onto it. Spread evenly onto noodle and then roll into a tube. Place the noodle into the pan, seam side down, and repeat with all noodles. Pour sauce on top so the next layer of noodles doesn’t stick. Repeat

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3

Bake for 20 minutes or if cheese added, until cheese is golden and bubbling. Serve 2-4 rolls at a time with extra sauce, top with vegan parmesan and enjoy!

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