Vegan Lasagna Roll Ups
You'll love these vegan lasagna roll ups. Low carb zucchini noodles are filled with cauliflower almond ricotta, set onto a pool of marinara, and baked to perfection.
Servings: 6 Servings
Calories: 133kcal
Ingredients
- 3 medium sized zucchini
- 1 ½ cups marinara sauce
- 1 ½ cups dairy-free ricotta
Instructions
- Preheat oven to 350.
- 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 ⅛" thick strips.
- Spread ¾ 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. Continue until baking dish is full.
- Pour remaining ¾ cup marinara sauce over the top of zucchini roll ups. Sprinkle with fresh herbs, if desired.
- Bake for 25 minutes and enjoy while hot.
Video
Notes
It's easy to make homemade vegan ricotta with the recipe below, and it will stay good in the fridge for a week, so make it when it's convenient for you. Alternatively, save time and buy already made ricotta. For more elaborate directions to make the ricotta, check out my vegan ricotta recipe.
Dairy-free Ricotta: 2 cups cauliflower florets, 1 cup slivered almonds, 2 cloves garlic, peeled and grated, 1 Tablespoon lemon juice, 2 Tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon coarse sea salt, ½ teaspoon ground black pepper, 2 Tablespoons water.
MAKE RICOTTA: Steam cauliflower. Place cauliflower, almonds, garlic zest, lemon juice, olive oil, spices and 2 Tablespoons water into food processor and pulse until well combined. Scrape down sides and process until creamy, adding up to 2 Tablespoons additional water if needed.
Nutrition
Serving: 1g | Calories: 133kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 353mg | Fiber: 2g | Sugar: 5g