Roll noodles individually to make hearty lasagna pockets. There's no resting time so you can eat them straight away. Store them and freeze them for easy meal prep.
Ingredients
- 1 batch 2 cups lentil ground beef or 2 cups store-bought plant protein of choice
- 2 cups firmly packed bagged spinach leaves finely chopped
- ⅓ cup homemade vegan mayo or store-bought vegan mayo
- 1 cup unsweetened almond or oat milk
- ⅔ cup all-purpose flour
- ½ cup Hal’s Everything Seasoning or vegan seasoned bread crumbs
- ½ cup panko bread crumbs
- 8 lasagna noodles cooked, run under cold water, and patted dry
- Cooking spray
- 1 cup Kale Pesto Crumble made with 1 cup extra-virgin olive oil or 2 cups of your favorite jarred marinara sauce, warmed
Hal’s Everything Seasoning
- 1 cup nutritional yeast
- 1 cup panko bread crumbs or gluten-free panko bread crumbs
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried parsley
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 1 tablespoon fine sea salt
- 1 tablespoon white pepper
- 1 teaspoon red pepper flakes
Kale Pesto Crumble
- 2 cups packed kale leaves
- 1 cup roasted and salted pumpkin seeds
- ¼ cup packed fresh basil leaves
- 1 garlic clove coarsely chopped
- 1 tablespoon fresh-squeezed
- lemon juice or white vinegar
- ¼ teaspoon red pepper flakes
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt
- ½ to 1 cup extra-virgin olive oil
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper. Set aside.
- In a medium bowl, stir together the cooled Lentil Ground Beef, spinach, and mayo until smooth.
- In a shallow bowl, whisk together the unsweetened almond milk and flour. On a plate, combine the Hal’s seasoning and panko.
- Lay out a noodle flat and spread the surface with 2 to 3 tablespoons of the lentil mixture. Roll up the noodle and dip the entire roll in the milk-flour mixture to coat it.
- Then put it on the plate with the seasoning and spoon the mixture over it to coat the roll. (If you roll it in the seasoning, it’ll start to get clumpy.)
- Transfer the roll to the prepared sheet pan and repeat with the remaining noodles and filling.
- Lightly coat the rolls with cooking spray.
- Bake until the crust is golden, 15 to 20 minutes. Top each roll with 2 tablespoons of Kale Pesto Crumble or ¼ cup marinara sauce, or both! Enjoy.
Hal's Everything Seasoning
- In a blender or food processor, combine the yeast, bread crumbs, onion and garlic powders, parsley, oregano, basil, poppy and sesame seeds, salt, white pepper, and pepper flakes and pulse until the mixture turns into a fine powder.
- Store in an airtight container or lidded mason jar for up to 4 months.
Kale Pesto Crumble
- In a blender or food processor, combine the kale, pumpkin seeds, basil, garlic, lemon juice, pepper flakes, onion powder, and salt. Pulse until a crumbly mixture forms.
- Stream ½ cup of the oil into the blender or food processor with the blade running for kale crumble. For a saucier pesto, continue to stream in the remaining ½ cup oil (1 cup total).
- Store in a jar or airtight container in the fridge for up to 3 days.