" You’ll love these easy vegan lasagna roll ups. Low carb zucchini noodles are filled with dairy-free ricotta, set onto a pool of marinara, and baked to perfection. "
- Debra Klein
Trim zucchini ends and cut a sliver off one lengthwise side so you can place it down flat on a cutting board. Use a vegetable peeler to "peel" zucchini lengthwise into long 1/8" thick strips.
Spread 3/4 cup marinara sauce on the bottom of a 9 x 13 baking dish. Spread 1 heaping teaspoon dairy-free ricotta onto each zucchini ribbon, roll it up and place onto the marinara in the baking dish.
Pour remaining 3/4 cup marinara sauce over the top of zucchini roll ups. Sprinkle with fresh herbs, if desired. Bake for 25 minutes and enjoy while hot.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.