Monday, January 30, 2012

Spaghetti Squash & Artichoke Cream Stuffed Lasagna Rolls

From Kristi’s Kitchen


-Artichoke Cream
I recipe Artichoke Cream from “Yeast-Free Turkey Artichoke Pizza” post on blog
¼ c. grated organic parmesan cheese
1 tsp. roasted garlic
2 tbsp. plain flavored Beyond Organic AMASAI
¼ tsp. sea salt

-1 recipe “Pizza Gazpacho” (earlier post on blog) – I used 5 Kumato (brown) tomatoes in this recipe
-10 mushrooms, thinly sliced and sautéed in organic butter with sea salt, garlic powder and pepper to taste (optional)

-Squash Mixture
3 c. roasted spaghetti squash, pulled
1 tsp. unsalted butter, melted
1 ½ tsp. sea salt
¼ tsp. pepper
¼ tsp. dried oregano
1/8 tsp. dried basil
3 pieces nitrate-free turkey bacon, cooked and crumbled into squash (optional)
1 c. artichoke cream

-10 al dente brown rice pasta lasagna noodles, drained and laid on parchment to dry


-Roast Squash and garlic, set aside (400 degrees for 25 minutes)
-Make “Pizza Gazpacho” sauce, set aside
-Make “Artichoke Cream”, set aside
-Sautee the sliced mushrooms, set aside
-Boil noodles and lay out on parchment to dry; about 12 minutes

Assembly Directions:

-Preheat oven to 350 degrees
-Lightly coat the bottom of 9x13 casserole dish with “Pizza Gazpacho” and 3 tbsp. “Artichoke Cream” and set to the side.
-Spread 1/3 c. Squash Mixture on each lasagna noodle –covering the entire noodle, top mixture with a small amount of sautéed mushrooms and jelly roll the individual noodles
-Place rolled noodles sideways in the casserole dish -5 in a row
-Top each roll with a spoonful of “Artichoke Cream”, then “Pizza Gazpacho”
-Bake in preheated oven for 15 minutes
-Finish with a slice of “Homemade Mozzarella”, a bit of grated parmesan and a sprinkling of dried basil
-Return to the oven for 10 more minutes
-Let set for 15 minutes to set and cool slightly

Serve with a mixed green salad, a side of roasted asparagus OR both for a hearty meal!

·         This is a great make ahead –even freeze –meal…do all the prep and assembly work ahead (minus the finishing cheese). Store covered in the refrigerator or freezer…bring out in time to thaw and/or come to room temperature and pick up at the baking point. You could also store in portioned servings (5 or 10 depending on how hungry you are…if you’re serving a 4 course meal or a light meal you could portion each individual roll as a portion…I ate one roll and was pleasingly satisfied even without sides)

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