Lasagna Spirals

Tonight for dinner I made a version of Lasagna, it was individual spirals. It turned out fantastic, while the prep took a bit of time it was easy and worth it!!

1 TBSP Olive Oil
2 Shallots, minced
1 garlic clove, minced
16 oz package firm tofu, drained and crumbled
3 oil-packed sun dried tomatoes, chopped
1/4 c vegan pesto
1/3 c fresh bread crumbs
1 tsp salt
1/8 tsp cayenne

Heat olive oil in skillet over medium heat. Add shallots and garlic, cover, cook until softened, about 5 mins. Transfer to food processor and add the tofu, sun dried tomatoes, pesto, bread crumbs, salt, and cayenne. Process until smooth. Transfer to a bowl and refrigerate for 30 mins.

1 TBSP Olive Oil
2 Shallots, minced
2 TBSP Tomato Paste
1/4 c dry red wine
One 14.5 oz can plum tomatoes, drained and finely chopped
Salt and Pepper
1/4 c minced fresh basil leaves
12 lasagna noodles

Heat Olive oil in medium saucepan over medium-low heat. Add shallots and cook for 5 mins, stirring frequently. Stir in the tomato paste, then add the wine, tomatoes, and sat and pepper to taste. Simmer for 10 mins, then stir in the basil. Reduce the heat to low and keep warm.

Cook the lasagna noodles. Drain and spread out on a work surface to prevent them from sticking together.

Preheat oven to 350. Divide the chilled filling among the noodles, spreading it evenly over the surface of each noodle. Roll each up tightly into a spiral shaped roll. Place seam side down in a lightly oiled baking dish. Lightly cover the rolls with sauce, saving a little for later. Cover with foil and bake until hot, about 20 mins.

To serve, spread a small amount of warm sauce on plate and place rolls in sauce.