Kelp Lasagna Roulade Recipe

Kara Ibarguen

Servings

10

Calories

315

Cuisine

Italian

Category

Entree

Vegetarian Kelp Lasagna Roulade, a light, noodle-free version of an old Italian favorite
Kelp Lasagna Roulade Recipe

Ingredients

    Filling Ingredients:

    • Eggplant, one small
    • Zucchini & Summer Squash, I each small
    • 8 oz Baby Bella Mushrooms
    • 1/2 Large Onion, sliced
    • 15 oz Whole Milk Ricotta
    • 2 Large Eggs
    • 1 tsp Italian Seasoning
    • 1 tsp Dulse Garlic
    • 1 tsp Laver Granules

    Other Ingredients:

    • 2 oz Bag Whole Leaf Kelp + a shallow bowl water for re-hydrating
    • 1 C Regular or Smoked Dulse, snipped into pieces
    • 10 Tomato Slices
    • 10 Slices Fresh Mozzarella
    • 1 1/2 C Shredded Mozzarella
    • 3 C Marinara Sauce, divided

    Directions

      For the filling:

      1. Preheat oven to 400°

      2. Thinly slice the eggplant, zucchini, squash, mushrooms, and onions and arrange on a baking pan

      3. Drizzle with Extra Virgin Olive Oil and sprinkle with Dulse-Garlic and Sea Salt with Sea Veg

      4. Roast for 20-30 minutes or until tender

      5. While the veggies are roasting, combine the eggs, ricotta, Italian seasoning, Dulse-Garlic, and Laver granules in a bowl and set aside

      To assemble:

      1. Spread 1 Cup marinara sauce in the bottom of a lasagna pan

      2. Place one strip of Kelp in the shallow bowl of water just to make it pliable

      3. Carefully loosen the folds and remove any small shells or debris that may be present

      4. Lay the frond out flat on a cutting board or plate

      5. Spread 2 T of the Ricotta mixture and a large spoonful of the roasted veggies

      6. Sprinkle with Dulse pieces and a small amount of shredded mozzarella

      7. Fold one end over the filling to create a sealed bottom, then roll up to form a bundle

      8. Place the bundle on the sauce and repeat with the remaining ingredients

      9. Top with the rest of the sauce and shredded mozzarella

      10. Arrange one tomato slice and one fresh mozzarella slice atop each bundle

      11. Bake at 400° for 25-35 minutes

      12. Enjoy!