Vegan Pine Nut Rolled Lasagna

Last summer, I was looking for an eggplant recipe so I could use up a few from my garden. I don't love eggplant so I was pleasantly surprised to find how absolutely delicious this recipe turned out. The pine nut paste is so rich and creamy that I didn't miss the cheese.

The recipe is also very versatile because you can use any vegetables you want and even switch up the expensive pine nuts for almonds. The individual rolls are beautiful for serving guests (I put them in onion soup bowls instead of ramekins) but you can simplfy things by doubling the recipe and using a large baking dish. It freezes well.

Serves 4

Ingredients

• 8 Gluten-free lasagna noodles (I use Tinkyada)
• 1 Eggplant
• Olive Oil
• Salt
• Black Pepper
• 2+ Cups Marinara Sauce (your favourite)
• 1/2 - 1 cup gluten free breadcrumbs

Pine Nut Spread

• 1 Cup Pine Nuts
• 1 Tbs Water
• 1/3 Cup of Sun Dried Tomatoes
• 1/2 tsp White Wine Vinegar, or lemon juice
• 1 tsp Dried Italian Herbs
• 1/4 – 1/2 tsp Salt

Variation Ideas:

• Add 1 Cup of sauteed spinach or mushrooms
• Add 1 sauteed onion

Instructions

1. Prepare your noodles as directed. Drain and lay out the noodles on a cookie sheet, greasing it with olive oil so that they do not stick. Set aside.
2. Peel eggplant.  The easiest way to do this is to cut off both ends and use the edge provided to get your vegetable peeler started.
3. Place the eggplant upright on the cutting board. Slice the eggplant in long, thin vertical slices. Then slice each of these in half again, also vertically. Sprinkle with salt and pepper.
4. In a large skillet, begin browning the eggplant strips in olive oil, 2-3 Tbs a batch (or more). When strips are very tender and nicely browned on both sides, set aside.
5. In the hot skillet you cooked the eggplant in, add the pine nuts. Toast the pine nuts over medium-low heat until golden brown, being careful not to burn.
6. Add the pine nuts to your food processor. Grind the nuts as well as you can, then add the remaining ingredients for the pine nut spread. Process until well combined.
7. Preheat oven to 400º F.

Assembly (I recommend you check out the pictures in the original recipe)

1. Spread a little pine nut spread on top of each noodle. You don’t need a lot, it’s very rich! Add eggplant strips, as well as any other filling.
2. Roll up each noodle and place in your baking dish(es) seam-side down. Cover generously with sauce.
3. Top with gluten-free breadcrumbs and bake for 20-25 minutes. Since everything is already cooked, they just need to heat up and slightly brown. If you’re baking them in individual dishes, place all the dishes on a baking sheet for easier removal from the oven.