I’m not gonna lie. Even using jar marinara, you’re going to spend quality time in the kitchen making these delicious rolls of faux chicken heaven. My niece, Alison loves to cook like her auntie and when I looked at her facebook page last night, I saw an old post featuring her chicken alfredo lasagna rolls. Insert emoticon with hearts for eyes. I had found my next vegan, gluten free recipe makeover challenge. Never a fan of traditional alfredo, I avoided the sauce full of cream, butter and cheese. It was like drinking butter. This version has just a fraction of the traditional sauce fat. Give it a whirl in a food processor or blender after cooking to make it perfectly smooth. You won’t believe how good it is even without dairy.
I found Tinkyada gluten free lasagna rolls at my local grocery store. The only two ingredients are brown rice flour and water so they checked both the vegan and gluten free boxes. Beyond Meat’s Beyond Chicken Lightly Seasoned Strips make the perfect protein packed chicken substitute. Your count may vary depending on which brand you use but between the marinara, Beyond Chicken strips, tofu and pasta, each roll provided over 30 grams of protein. This recipe will yield 4-5 rolls depending upon how much you fill them. I recommend boiling 5-6 noodles just in case a noodle should fall apart or stick to the pan during the boil and rinse process (learn from my mistakes). They will fit into an 8×8 baking dish but I recommend a 9×13 so you can easily lift the rolls out of the pan without turning your pasta masterpiece into a beautiful disaster.
Vegan Gluten Free “Chicken” Alfredo Lasagna Rolls
1 1/2 Tbsp. light vegan butter
2 tsp. minced garlic
2 tsp. onion powder
1/2 tsp. garlic salt
2 Tbsp. corn starch
2 cups unsweetened coconut milk
2 tsp. chopped garlic
1 Tbsp. light vegan butter
9 oz. pkg. chicken substitute strips, thawed
1 small yellow onion, diced
2 cups chopped broccoli florets
1 14 oz. block of extra firm tofu
1 t minced garlic
1 t onion powder
1/4 t ground nutmeg
1/2 t garlic salt
1/2 t sugar
1/2 T olive oil
1/2 T lemon juice
2 T nutritional yeast
black pepper to taste
1 package gluten free lasagna noodles
3 cups marinara sauce
Boil 5-6 lasagna noodles according to package directions. Rinse in cold water and drain, laying each out flat so that the noodles don’t touch one another.
Alfredo Sauce: Pour 1/2 cup of the coconut milk into a measuring cup and whisk the corn starch into the milk until no lumps remain. Melt butter in a saucepan over medium heat and add garlic, sautéing for one to two minutes. Add the coconut milk/corn starch slurry along with the remaining 1 1/2 cups of coconut milk to the sauce pan. Let simmer, stirring often until sauce thickens, 5-10 minutes and remove from heat. Once cooled, process sauce in a blender or food processor until smooth.
Meat Filling: Melt butter in large frying pan over medium heat. Add garlic and onions and sauté for two minutes. Cut each “chicken” strip into fourths and add to the pan along with the broccoli florets. Sauté until onions and broccoli are tender. Add 1/2 cup of alfredo sauce and stir until just combined. Remove from heat and set aside.
Tofu Ricotta: Drain the tofu and remove as much moisture as possible using paper towels. Add all ingredients to a food processor and process until smooth. Set aside.
Preheat oven to 375 degrees. Coat the bottom of a 9 x 13 inch baking pan with marinara sauce. Lay each lasagna noodle out flat on a work space and dry each side with a paper towel (makes assembly easier). Use a spatula to spread an even layer of tofu ricotta on top of each noodle followed by a single layer of the meat filling. Starting at one end, roll each noodle up and then place seam side down in the baking dish. Top each roll with alfredo sauce, reserving the remaining sauce. Cook the rolls for 40 minutes or just as rolls begin to have golden edges. Remove from heat. Serve atop additional heated marinara and top with additional alfredo sauce.