Description
This Vegan Lasagna Roll Ups recipe offers a fresh, healthy twist on traditional lasagna by using zucchini ribbons as pasta substitutes, filled with creamy dairy-free ricotta and topped with rich marinara sauce. Perfect for a light, gluten-free meal that’s easy to prepare and packed with flavor.
Ingredients
Scale
Vegetables
- 3 medium sized zucchini
Sauces and Fillings
- 1 ½ cups marinara sauce
- 1 ½ cups dairy-free ricotta
Optional Garnishes
- Fresh herbs (such as basil or parsley), for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna roll ups.
- Prepare Zucchini Ribbons: Trim the ends of the zucchini. To create flat ribbons, slice off a thin sliver from one side of each zucchini so it rests stable on the cutting board, then use a vegetable peeler to shave zucchini lengthwise into long strips approximately 1/8 inch thick.
- Assemble Roll Ups: Spread 3/4 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Take each zucchini ribbon, spread about 1 heaping teaspoon of dairy-free ricotta on it, then roll it up tightly. Place the roll ups seam side down onto the sauce in the baking dish. Repeat until the dish is full.
- Add Sauce and Herbs: Pour the remaining 3/4 cup of marinara sauce evenly over the top of the zucchini roll ups, ensuring they are well coated. Sprinkle fresh herbs over the top for added flavor and aroma, if desired.
- Bake: Bake in the preheated oven for 25 minutes, allowing the roll ups to heat through and the flavors to meld. Serve hot and enjoy this delicious, healthy vegan dish.
Notes
- Ensure zucchini ribbons are thin enough to roll without breaking, about 1/8 inch thick.
- Use firm but ripe zucchini to avoid excess moisture during baking.
- Customize with your favorite herbs or a sprinkle of nutritional yeast for a cheesy flavor.
- For added protein, consider mixing cooked lentils or tofu into the dairy-free ricotta.
- Make sure to drain or pat dry the zucchini ribbons to reduce water content and keep the dish from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: vegan lasagna, zucchini roll ups, dairy-free ricotta, gluten-free lasagna, healthy Italian recipe, plant-based dinner
