Mushroom and Basil Rotolo

• YIELD: Serves 4 (4 Servings)
• PREP: 10 mins
• COOK: 35 mins
• READY IN: 45 mins

Ingredients

• 500 Grams Lasagne Sheets About 20 Sheets- I make my own, however you could use dried sheets that have been softened in hot water)
• 1 Large Onion Diced
• 1 Tbsp Safflower Oil
• 1 Cup Mushroom Thinly Sliced
• 1 Cup Pumpkin Diced Small
• 2 Cups Swiss Chard Shredded
• 2 Cups Passata or Crushed Tomatoes
• 1/2 Cup Homeade or Store Bought Basil Pesto (Basil, Pinenuts, Olive Oil, Salt and Garlic to taste- blend!)
• 1/2 Cup Creamy Cheezy Sauce Recipe Below
• 1 Cup Raw Almonds
• 2 Cups Almond Milk
• 1 Cup Water
• 1 1/2 Cups Savoury Yeast Flakes (Nutritional Yeast)
• 1 Tsp Barley Miso Paste
• Juice of 1/2 a Lemon
• 1 Tbsp Arrowroot Powder
• Fresh Black Pepper

Instructions

1. Preheat oven to 180ºC
2. In the safflower oil, sauté onion until soft, then add mushrooms and pumpkin
3. Adding a tbsp of water occasionally so the pan doesn't dry, allow vegies to cook and soften; about 15 minutes
4. When the vegies are cooked, turn off the heat, add the swiss chard and allow it to wilt
5. Pour half of the passata into the bottom of an ovenproof dish, leave the rest
6. Lay each lasagne sheet flat, and spread with a small amount of basil pesto
7. Top with mushroom filling (about a tsp) and roll lengthways
8. Slice into thirds and gently arrange in baking dish
9. Continue until all of the lasagne sheets are filled, then top with the rest of the passata
10. Dollop with the creamy cheezy sauce and bake for 25 minutes
11. Top with fresh basil leaves and roll on!
12. For the 'Creamy Cheezy' sauce:
13. In a high powered blender, process the almonds until it becomes a fine flour
14. In a saucepan, mix the milk and water together
15. Bring the milk/water to a gentle boil, then add the yeast, almonds, miso paste, lemon juice, arrowroot and pepper, and whisk until smooth
16. Continue to stir, and drop to a simmer
17. The sauce will thicken, and stir regularly so it doesn't stick to the bottom; set aside

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Moderate