Saturday, January 17, 2009
Vegan YumYum's Roll-up Lasagna
I've been in a bit of a kitchen slump recently. We have all these fruits and vegetables in the fridge and I'm at a loss as to how to combine them successfully.
Happily, one of the vegetables was a gigantic eggplant, so I got to try out Vegan YumYum's eggplant and pine nut rolled lasagna. It was a bit labor-intensive since I had to fry eggplant slices, but turned out delicious and totally worth it. I subbed some of the pine nuts with cashews since I ran out of the pine nuts. It's really rich, what with the fried eggplants and pine nut cream, so a good one for these wintry months.
The lasagna is also tofu-free and, as pointed out by Lolo, much less messy than other cheese-free lasagna's because it's rolled up. You can also totally adapt the filling - spinach, tofu ricotta, etc.
If you're wondering, the brown flecks are bread crumbs.
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