| Lasagna Roll Ups Cook your lasagna, lightly oil and allow to cool. Roast Garlic Preheat oven to 400. Cut off the tips of a large head of garlic, making sure to expose all the ends of the cloves. Top with balsamic vinegar and olive oil. Roast in oven for 30 mins or until golden brown. Roasted Garlic Cream Sauce Bring your heavy cream to a soft boil with 10 cloves of roasted garlic, salt, white pepper and a dash of Tabasco or Texas Pete. Reduce to half of the volume. Finish with grated cheddar until a thick cheese sauce is accomplished. Add cheddar a little at a time, stirring constantly. After the cheese is incorporated remove from heat but keep warm. In a large bowl mix together ricotta cheese, crumbled soy sausage, cottage cheese, garlic, cooked, chopped and well drained spinach. Season with basil, thyme, oregano, salt and white pepper. Then add enough mozzerella cheese to bind the cheese mixture together. Take the spinach/cheese mix and spread evenly on a piece of lasagna and roll up, place the roll, seam side down in a baking dish. After all the filling/lasagna is used, top your roll ups with the roasted garlic cheese sauce ( make sure to stir well ) and shredded mozzerella and bake for 40 minutes at 350. chefmike notes I came up with this for a vegetarian wedding we did for Tarabeth Green at the farm. And we received rave reviews. I used all four of Sunergia's sausages. I especially liked this one because the combination of the 4 cheeses and the soy sausage, along with the spices and roasted garlic sauce really complimented one another. |
| Vegetarian Lasagna with Soy Sausage |