Scalloped Potato Roll

Ingredients

• 5 medium potatoes
• 1 1/2 cups grated dairy free cheese
• 2 tablespoons olive oil
• 4 cups baby spinach
• 350 g firm tofu, grated
• 1 small white onion, finely chopped
• 1 can diced tomatoes
• 2 medium tomatoes, sliced
• 1 can organic lentils
• 2 cups sliced mushrooms
• 10 sage leaves, chopped
• small bunch of parsley, finely chopped
• 1 teaspoon oregano
• salt and pepper, to taste
         

Method

1. Preheat oven to 180˚C. Peel and slice potatoes into 3mm thick slices. Line a baking tray with parchment paper, sprinkle half of the cheese and spread until it is evenly covering the parchment paper. Place the potatoes over the cheese so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes. Sprinkle the rest of the cheese evenly over the potatoes. Bake for 30 minutes, until golden.
2. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the onions, and cook for 10 minutes. Add tomatoes, lentils, mushrooms, sage, parsley and oregano, season to taste. Cook for 15 minutes, then remove from heat.  
3. In a frying pan heat 1 tablespoon of olive oil over medium heat. Add the spinach, cook until wilted for 3 minutes. Remove from heat. In a bowl combine cooked spinach and tofu. Set aside.
4. Take the potatoes out from the oven and evenly spread the tofu spinach mixture over the cooked potato sheet. Evenly spread the lentil mixture over the spinach. Sprinkle with additional cheese if desired.
5. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends. Once it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes. Sprinkle with parsley for garnish. Slice and serve immediately.Enjoy!

Nutrition Facts