Ingredients:
For the Zucchini Rolls:
- 4 medium zucchinis, sliced lengthwise into thin strips (use a mandoline slicer or vegetable peeler)
- 1 tbsp olive oil, for drizzling
For the Vegan Ricotta:
- 1 1/2 cups raw cashews, soaked for at least 4 hours or overnight, or use unsalted cashew butter
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1/4 cup lemon juice
- 1 tbsp olive oil
- 1/2 cup fresh basil leaves (or spinach for a twist)
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
Optional Garnishes:
- Fresh basil leaves, for garnish
- Vegan parmesan cheese, for sprinkling
Instructions:
- Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips using a mandoline slicer or vegetable peeler.
- Lay the zucchini strips on a paper towel or clean kitchen towel to remove excess moisture. Drizzle with a little olive oil and season with salt and pepper.
- Make the Vegan Ricotta:
- Drain and rinse the soaked cashews. In a food processor, combine the soaked cashews, nutritional yeast, lemon juice, olive oil, basil (or spinach), garlic, salt, and pepper. Blend until smooth and creamy. If the mixture is too thick, you can add a little water or plant-based milk to achieve a ricotta-like consistency.
- Prepare the Marinara Sauce:
- In a small saucepan, heat the marinara sauce over medium heat. Stir in the oregano, garlic powder, salt, and pepper. Let it simmer for 5-10 minutes, allowing the flavors to meld.
- Assemble the Zucchini Rolls:
- Lay the zucchini strips on a flat surface. Spread a generous amount of the vegan ricotta mixture over each zucchini strip. Roll them up tightly and place each roll seam-side down in a baking dish. Continue until all the zucchini strips are filled and rolled.
- Bake the Zucchini Rolls:
- Pour the marinara sauce evenly over the zucchini rolls in the baking dish. Cover the dish with foil and bake for 25-30 minutes, or until the zucchini is tender and the rolls are heated through.
- Serve:
- Once baked, remove the foil and let the rolls cool for a few minutes. Garnish with fresh basil leaves and a sprinkle of vegan parmesan cheese, if desired.
Tips for Success:
- Grill the Zucchini Strips: If you prefer a bit more flavor, grill the zucchini strips for a few minutes before filling them with ricotta to enhance their taste and texture.
- Make Ahead: These zucchini lasagna rolls can be assembled the day before and baked the next day. They’re perfect for meal prep!
- Customize the Filling: You can add sautéed mushrooms, spinach, or other veggies to the ricotta mixture for extra flavor and nutrients.
These Vegan Zucchini Lasagna Rolls are a delightful, healthier take on a classic favorite. With a creamy vegan ricotta filling, savory marinara sauce, and the lightness of zucchini, this dish is sure to become a hit in your home! 🍃🍅🍴