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Vegan Zucchini Lasagna Roll-Ups

Vegan Zucchini Lasagna Roll-Ups
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Vegan Zucchini Lasagna Roll-Ups offer a fresh, wholesome twist on classic Italian cuisine. Featuring thinly sliced zucchini instead of noodles, these roll-ups are filled with a creamy plant-based ricotta, vibrant greens, and savory herbs, topped with tangy tomato sauce and vegan cheese, making a comforting, healthy, and gluten-free dish perfect for meal prep or family dinners.

Ingredients

Scale

Zucchini and Base

  • 4 medium fresh zucchinis, thinly sliced lengthwise
  • Salt, for drawing out moisture

Tomato Sauce

  • 2 cups marinara or homemade tomato sauce

Vegan Ricotta Filling

  • 1 cup soft tofu or 1 cup soaked cashews
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • Salt, to taste
  • 1 cup chopped spinach or kale
  • Handful of fresh herbs (basil, oregano, parsley), chopped

Cheese Topping

  • 1/2 cup vegan mozzarella or 2 tablespoons nutritional yeast (for cheesy flavor)

Aromatics

  • 1 small onion, finely chopped (optional, for filling)
  • Additional garlic (optional)

Instructions

  1. Prepare the zucchini slices: Wash the zucchinis and slice them lengthwise into thin, even strips using a mandoline or sharp knife. Lightly sprinkle salt over the slices and let them rest for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels to prevent sogginess.
  2. Make the vegan ricotta filling: In a food processor, combine soft tofu or soaked cashews with nutritional yeast, lemon juice, minced garlic, salt, and a handful of fresh herbs. Blend until smooth and creamy. Fold in the chopped spinach or kale for added color and nutrition.
  3. Assemble the roll-ups: Spread a thin layer of marinara sauce on the bottom of a baking dish. Lay out the zucchini slices flat and spoon a generous amount of the vegan ricotta mixture onto each slice. Carefully roll each zucchini slice around the filling and place seam-side down in the baking dish.
  4. Add sauce and cheese topping: Pour the remaining tomato sauce evenly over the zucchini roll-ups, ensuring they are well covered. Sprinkle vegan mozzarella or nutritional yeast on top to achieve a golden, cheesy finish.
  5. Bake until bubbly: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Remove the foil during the last 10 minutes to allow the cheese topping to melt and brown slightly. Let the dish cool briefly before serving.

Notes

  • Dry zucchini slices thoroughly after salting to avoid a watery dish.
  • Use a mandoline for perfectly thin and uniform slices that roll easily and cook evenly.
  • Blend the ricotta filling thoroughly for a smooth, creamy texture.
  • Allow the dish to rest after baking so the roll-ups firm up and hold their shape.
  • Cover the dish while baking to prevent drying out and to allow flavors to meld beautifully.

Nutrition

Keywords: vegan, zucchini, lasagna, roll-ups, plant-based, gluten-free, healthy, Italian, meal prep

Find it online: https://tastebudtrek.com/vegan-zucchini-lasagna-roll-ups/