This plant-forward vegetarian dish is packed with protein and combines California walnuts in two preparations. Shake up your usual pasta night with this Italian with Argentinian mashup that will surely become a family favourite.
Walnut Ricotta Cream:
1 cup California walnuts
1/2 cup fresh water
1/2 cup whole milk ricotta cheese
1 tablespoon grated Parmesan cheese
1⁄8 teaspoon cracked black pepper
- 1 cup California walnuts
1⁄2 cup quartered cremini mushrooms, lightly browned
1⁄4 teaspoon sea salt
1⁄2 teaspoon finely grated lemon zest
Kale and Vegetable Sauté:
2 teaspoons grapeseed oil
2 teaspoons aged balsamic vinegar
1 cup chopped kale
1 cup of shredded carrot, red and green cabbage
1/4 teaspoon sea salt
1⁄2 cup olive oil
2 tablespoons red wine vinegar
1⁄2 cup finely chopped parsley
3 to 4 cloves garlic, minced
1 tablespoon seeded and finely chopped red chili pepper 1 teaspoon sea salt
3⁄4 teaspoon dried oregano
1/2 teaspoon pepper
5 lasagna noodles cooked
Walnut Ricotta Cream (see above)
Kale and Vegetable Sauté (see above)
Argentinian Chimichurri (see above)
5 teaspoons It’s Nature® Walnut Crumbles (optional)
Fresh basil for garnish
To prepare walnut cream, blend walnuts with water until very smooth, then fold in ricotta and Parmesan cheeses. Refrigerate for 1 hour to set.
To prepare walnut crumble, pulse all ingredients in a food processor until a crumble forms. Crumble should form small chunks and stick together when gently squeezed.
To prepare kale mixture, heat oil in a small skillet over medium heat. Quickly sauté until slightly wilted, then season with salt. Finish with the balsamic vinegar place on a sheet pan to cool.
To prepare chimichurri, stir together all ingredients in a bowl. Let stand for 10 minutes for flavors to blend.
To assemble, preheat oven to 325°F. Lay lasagna noodles on a clean surface. Spoon 1/4 cup walnut ricotta cream down the center of each and spread almost to the edges. Top with equal amounts of kale mixture and walnut crumble. Gently roll up as tightly as possible. Place in a nonstick baking dish and brush lightly with olive oil. Tent with foil and cook for 20 minutes or until heated through. For each serving, spread 2 tablespoons marinara sauce onto a plate and top with a rollatini. Garnish with chimichurri, fresh basil and a sprinkle of It’s Nature® Walnut Crumbles.
From: California Walnuts