Description
Delicious and easy vegan lasagna roll-ups made with zucchini strips filled with dairy-free ricotta, rolled up, baked to perfection, and topped with marinara sauce. A flavorful and healthy twist on traditional lasagna!
Ingredients
Scale
Zucchini:
- 3 medium-sized zucchini
Marinara Sauce:
- 1 1/2 cups
Dairy-Free Ricotta:
- 1 1/2 cups
Instructions
- Preheat oven to 350. Trim zucchini ends and cut a sliver off one lengthwise side to lay flat. Use a vegetable peeler to create ⅛” thick zucchini strips.
- Spread marinara sauce: Spread ¾ cup on the bottom of a 9 x 13 baking dish. Place 1 tsp dairy-free ricotta on each zucchini strip, roll them up, and arrange in the dish.
- Top with marinara: Pour remaining marinara over the roll-ups. Add fresh herbs if desired.
- Bake: Bake for 25 minutes until heated through.
Notes
- Homemade vegan ricotta recipe provided below. Store-bought ricotta can be used as a time-saving option.
- Dairy-Free Ricotta Recipe: Cauliflower, almonds, garlic, lemon juice, olive oil, herbs, spices, and water blended until creamy.
Nutrition
- Serving Size: 1 roll-up
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
