Create a new Italian favorite with medium size lasagna-style rolls stuffed with comforting Chorizo, along with breadcrumbs, onions, and bell peppers. Top this dish with marinara sauce and vegan parmesan for an entirely vegan meal that serves lasagna flavors in an approachable size. Make a batch of these delicious and high-protein roll-ups for your family, or save what you don’t want now for a later lunch, dinner, or snack.
Serving Size: 8 Roll-Ups
- 8 lasagna noodles
- 2 cups marinara or spaghetti sauce
- 1 medium onion
- 1 medium bell pepper
- 1 tbsp olive oil
- 1/2 can Loma Linda Chorizo
- 1/2 cup Italian style dry bread crumbs
- 2 cup marinara or spaghetti sauce
- 1/4 cup shredded vegan parmesan cheese
Cook noodles according to package directions for ‘al dente’. Drain well.
Preheat oven to 350F and spread a cup of sauce in the bottom of an 11″ x 7″ x 2″ 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. Sauté 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.
Click here to shop Loma Linda Chorizo on Amazon.