Kid-approved recipe: Cream Cheese and Chickpea Lasagna Rolls

My Small People are playing host to one of their BFFs while her mother is out of town. I always get motivated to cook real food, which sends me to pinterest. I found a lasagna roll recipe on pinterest. Spinach wasn’t gonna fly here, so I started with an inspiration and made some tweaks. Sound familiar? I ended up with a Cream Cheese, Cauliflower, and Chickpea Lasagna Roll recipe that was both delicious and healthy!


    Lasagna noodles
    8 ounces of cream cheese
    Frozen cauliflower
    1/2 can of garbanzo beans (chick peas)

I added a meat sauce, but the garbanzo beans have enough protein to make this unnecessary. After assembly, cover with foil, pop a few holes, and then bake at 350 degrees for about 40 minutes.

Boil the noodles

Boil the cauliflower. Bonbon ninja mode prevents photograph taking!

For the love of… HIDE THE EVIDENCE.

Blend the cauliflower with about 2 tablespoons of water. Hurry up and add the cream cheese before they show up in the kitchen, blend well.

Get fancy and add 1/4 cup of chick peas. I’ll add more next time.

Blend, blend, blend

Make sure noodles have cooled (because *ouch* otherwise) and dried. Spread your secret cheese mixture, and roll.

This is where I’d show you the perfectly set-up shot of the lasagna rolls. Three Small People under age 6 and dinner-time hangry (hunger + angry): there was an incident.

They all ate their portion without a single complaint or bribe. Bah-ha-ha. Suckers.

I did fess up to this guy. After dinner.

That’s a thing of beauty, right there.

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