Lasagna Spirals in Vodka Sauce

This is a really easy recipe, though there seems to be a lot of steps. The most intimidating bit is probably the vodka sauce, but it was honestly so simple. This particular dish was not vegan but can easily be made vegan with a few changes. I looked up some alternatives for the heavy cream( ground cashews/or nutritional yeast) and ricotta (seasoned crumbled firm tofu). I'm not sure how those will work out, but I think I might try them out to see.

Lasagna Spirals:

9 boiled Lasagna noodles (depends on how many are being served)

1 cup ricotta (or vegan ricotta mixture made from tofu, garlic powder, salt, nutmeg)

1 cup cooked spinach

1 ½ cup sliced baby portabella mushrooms

salt

pepper

nutmeg

In a medium sized bowl mix the spinach, salt, pepper and nutmeg with the ricotta. Spread a thin layer of the mixture onto a lasagna noodle. Layer some mushrooms on top. Roll the noodle to create a spiral shape.

Vodka Sauce

1 can diced tomato

1 can tomato sauce

½ cup of heavy cream (vegan alternatives are cashew or nutritional yeast)

¼ cup of vodka

6-7 cloves garlic

1 tbl olive oil

crushed red pepper

salt

pepper

Heat olive oil in a large skillet. Smash garlic cloves and add to the pan. After the garlic has browned, add the diced tomato and tomato sauce. Add generous amounts of salt, pepper and crushed red pepper (depending on how much heat you want). Bring the sauce to a boil and let simmer for about 5 minutes. Add the vodka, simmer for about 8-10 minutes. Fish out the garlic cloves. Add ½ cup of cream (or ground cashews or nutritional yeast). Simmer for another 2-3 minutes.

Ladle half the sauce into a baking sheet with sides. Place the lasagna rolls onto the sauce. Ladle the rest of the sauce on top.

Bake at 375 degrees for 25 minutes.

We paired this meal with a delicious, delicious gimlet – my favorite cocktail. Ask Stephen for his recipe.