Here is a high protein, vegan meal that is easy enough for every day, yet fancy enough for company.
Serves 4. Prep=10 minutes. Cooking=35 minutes. Total time=45 minutes.
Ingredients:
- 8 lasagna noodles
- 2 c marinara or spaghetti sauce
- 1 medium onion
- 1 medium bell pepper
- 1 Tbsp olive oil
- 10 oz (1/2 can) Loma Linda Spicy Chorizo
- 1/2 c Italian style dry bread crumbs
- 2 c marinara or spaghetti sauce
- 1/4 c shredded Parmesan cheese (vegan or dairy)
Directions:
- Cook noodles according to package directions for ‘al dente’. Drain well.
- Preheat oven to 350 degrees F and spread a cup of sauce in the bottom of an 11 x 7 x 2 inch baking pan.
- Mince the onion and bell pepper in a processor, food chopper, or on the cutting board.
- In a medium skillet on medium heat, warm the olive oil. Saute the onion and bell pepper for 3 minutes. Stir in the Chorizo and heat for 2 minutes. Stir in the bread crumbs and remove from the burner.
- Lay the noodles out on a flat surface and place a rounded quarter-cup of the skillet mixture on each.
- Spread filling to within 1/2 inch of the ends. Roll up and lay seam side down in the prepared baking pan.
- Place a spoonful of sauce on each roll-up. Sprinkle with the Parmesan cheese.
- Bake uncovered for 20 minutes. Serve hot with extra sauce.
*I have used Loma Linda products for years and enjoy them. Recently Atlantic Natural Foods sent sample of their newest line, and I have used them in this recipe.