Zucchini Lasagna Roll Ups
Zucchini lasagna noodles are use to make a delicious gluten free lasagna. Filled with tofu ricotta, vegan ground beef and vegan cheese to make a delicious meal.
Ingredients
- 3 large zucchini about 24 ounces [680g]
Vegan Ricotta Filling
- 1 [14-ounce (397g)] block firm tofu
- ¼ cup nondairy milk, unsweetened and unflavored (60ml)
- ¼ teaspoon dried parsley leaves
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ tablespoon nutritional yeast
Vegan Mozzarella Sauce
- ½ cup vegan mozzarella shreds (56g)
- ¼ cup nondairy milk, unsweetened and unflavored (60ml)
- 1 ½ cups tomato sauce (375g)
- ¼ cup of vegan parmesan plus more for serving
- 5 basil leaves chiffonaded
Instructions
- Preheat oven to 425°F (218°C).
- In a blender add all the ingredients for the vegan ricotta filling and blend until it is broken down and creamy but still has texture.
- Cut off the ends of the zucchini. Use a vegetable peeler and begin to peel from on side down the whole zucchini to make zucchini ribbons. I like to get rid of the first time down which just contains the peel. Once you get to the middle of the zucchini flip it over and begin to peel from the other side. The middle is too watery and the seeds make it not the best for the ribbons. Repeat with all the zucchini. You can save the scraps for vegetable broth.
- In a 9 by 11-inch pan spread 1 cup of the tomato sauce in the bottom of the pan.
- Take 4 zucchini ribbons and line them up vertically. Overlap them to make a large rectangle. Scoop about 1 heaping tablespoon of tofu ricotta down on the bottom and then roll up the zucchini. Place in the baking dish. Repeat until all the roll ups are made.
- Top with ½ cup of the sauce and spread over the zucchini roll ups.
- In a small saucepan combine the vegan mozzarella sauce ingredients and cook over medium low heat until melted. Then pour over the zucchini roll ups and spread out.
- Top with the vegan parmesan and bake for 20 minutes. Then broil on high for 7 to 10 minutes or until browned and bubbly.
- When it is done let it rest for 10 minutes. Then garnish with more vegan parmesan and basil and enjoy!
Video
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