Vegan Lasagna Rolls

Written by

Nicole Catenaro

in

, ,

Vegan Lasagna Rolls

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Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 10 lasagna noodles
  • 1 large zucchini
  • 16 ounces plant-based ricotta cheese such as Kite Hill
  • 2 large garlic cloves minced
  • ½ ounce fresh basil chopped
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt
  • ¼ teaspoon coarse ground black pepper
  • 1 25-oz jar marinara sauce such as Cadia
  • 1 ¼ cups pourable mozzarella such as Miyoko's Creamery

Method
 

  1. Cook lasagna noodles based on the package instructions. Place noodles in a bowl of cool water until ready to use. This will prevent noodles from sticking together.
  2. Meanwhile, slice zucchini using a mandolin into long, 1/8" strips. Try to have at least 10 slices. Alternately, slice zucchini into thin rounds.
  3. Stir together plant-based ricotta, garlic, basil, salt, and pepper.
  4. To assemble, spread ricotta mixture onto each lasagna noodle, top with a slice of zucchini and roll up.
  5. Set aside 1 cup marinara sauce. Spread the remaining sauce on the bottom of a baking dish, and place lasagna rolls on top. Pour reserved marina sauce on top.
  6. Cover and bake for 30 minutes then pour on mozzarella.Continue to bake uncovered, until sauce is bubbling and cheese has set, approximately 10 minutes.

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