Looking for a delicious and easy vegan recipe? Try these Easy Lasagna Vegan Ricotta Zucchini Roll-Ups! This recipe combines the best of zucchini roll-ups and lasagna roll-ups for a tasty, plant-based meal.
Ingredients
- 10 ounces frozen spinach (optional)
- Lasagna noodles
- 1-2 large zucchinis
- 2 tbsp olive oil
- 32 ounces marinara sauce
- 14 ounces firm tofu
- Juice of 1 lemon
- 2 tbsp plant milk (oat milk used here)
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
- Fresh basil for garnish
Instructions
1. Preheat Oven: Preheat your oven to 375°F. Cook the lasagna noodles, undercooking by 2 minutes.
2. Prepare Tofu Ricotta: Remove the tofu from its package and wrap in 2 paper towels. Squeeze for 10 seconds, then break apart the tofu into your food processor. Add salt, 2 tbsp olive oil, lemon juice, nutritional yeast, garlic powder, and plant milk. Pulse 6-10 times until the mixture resembles ricotta cheese. Adjust salt and seasonings to taste.
3. Cook Spinach: In a pan, cook the frozen spinach with a pinch of salt and pepper for 2-3 minutes, or microwave for about 2 minutes. Add to the ricotta mixture and pulse 3-4 times to combine.
4. Prepare Marinara Base: Spread marinara sauce on the bottom of an oven-proof skillet or cast iron pan; set aside.
5. Make Zucchini Strips: Using an apple peeler, create long strips of zucchini, discarding the first layer of skin.
6. Assemble Roll-Ups: Once the lasagna noodles are cooked, drain and drizzle with olive oil to prevent sticking. Take a lasagna noodle, layer it with zucchini strips, and spread a couple of spoonfuls of the ricotta mixture evenly, leaving the last inch bare. Roll up and place in the prepared skillet. Repeat with remaining noodles, zucchini, and filling.
7. Bake: Place the skillet in the oven and bake for 20 minutes.
8. Serve: Serve immediately, garnished with ground pepper, fresh basil, chili pepper flakes, and an optional drizzle of olive oil.
Enjoy your easy and delicious vegan lasagna zucchini roll-ups!