Vegan Zucchini Lasagna Rolls

August 17, 2025 by admin

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**For the tomato sauce:**

* 2 cups marinara or homemade tomato sauce
* 1 tbsp olive oil
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* ½ tsp dried oregano or Italian seasoning

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### 🔪 How to Make It

#### 1. **Prepare the Zucchini**

* Preheat your oven to 375°F (190°C).
* Slice zucchini into thin strips (about ⅛ inch thick).
* Lightly brush with olive oil and season with salt and pepper.
* Bake on a parchment-lined sheet for 5–7 minutes to soften (this makes rolling easier).

#### 2. **Make the Vegan Ricotta**

* In a food processor, blend soaked cashews, lemon juice, garlic, nutritional yeast, and water until smooth.
* Season to taste and blend until it reaches a ricotta-like texture.
* Add spinach or herbs if desired for a flavor boost.

#### 3. **Prepare the Tomato Sauce**

* In a skillet, heat olive oil and sauté onion and garlic until soft.
* Add marinara sauce and seasonings. Simmer for 10 minutes.

#### 4. **Assemble the Rolls**

* Spread a spoonful of tomato sauce in the bottom of a baking dish.
* Lay each zucchini strip flat, spread a spoonful of ricotta over it, and roll it up.
* Place rolls seam-side down in the baking dish.
* Spoon more sauce over the top.

#### 5. **Bake**

* Cover with foil and bake for 20–25 minutes until bubbling and heated through.
* Remove foil and bake for an additional 5 minutes to slightly brown the edges.

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### 🍽️ Serving Ideas

* Garnish with chopped basil or vegan parmesan.
* Pair with a side salad or crusty bread.
* Leftovers keep well for 3–4 days in the fridge — perfect for meal prep!

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### 🧡 Final Thoughts

These **Vegan Zucchini Lasagna Rolls** are everything you love about lasagna — rich tomato flavor, creamy filling, and satisfying texture — but without the heaviness. Whether you’re plant-based, gluten-free, or just looking to eat more vegetables, this dish delivers in both nutrition and flavor.

Try it once, and it might just become your new go-to lasagna recipe — no noodles required!

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Would you like a version with lentils or tofu for added protein? I’d be happy to help with that too!