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Vegan Zucchini Lasagna Roll-Ups

Vegan Zucchini Lasagna Roll-Ups
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Vegan Zucchini Lasagna Roll-Ups are a fresh and healthy twist on traditional lasagna, featuring thinly sliced zucchini wrapped around a creamy cashew ricotta filling with spinach and herbs, baked in a rich tomato sauce. This dish is light, nutrient-dense, easy to prepare, and perfect for vegan, gluten-free, and low-carb diets, making it ideal for weeknight dinners or meal prep.

Ingredients

Scale

Zucchini and Vegetables

  • 4 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
  • 2 cups fresh spinach, fresh or sautéed
  • 1 small onion, finely chopped
  • 2–3 cloves garlic, minced

Cashew Ricotta Filling

  • 1 ½ cups raw cashews, soaked in hot water for at least 20 minutes
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • ¼ to ½ cup water (as needed for blending)
  • ½ teaspoon salt

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 ½ cups tomato sauce or crushed canned tomatoes
  • 1 teaspoon dried oregano (or fresh oregano, chopped)
  • 1 teaspoon fresh basil, chopped (or ½ teaspoon dried basil)
  • Salt and pepper, to taste

Seasoning and Garnishes

  • Fresh basil leaves, chopped (for garnish)
  • Optional: red pepper flakes or hot sauce for a spicy kick
  • Olive oil drizzle
  • Toasted pine nuts (optional)

Instructions

  1. Prepare the Zucchini Ribbons: Using a mandoline or vegetable peeler, slice the zucchinis lengthwise into thin, even ribbons about 1/8 inch thick. Lay the slices on paper towels and lightly salt them to draw out excess moisture. Let sit for 10-15 minutes, then pat dry thoroughly to avoid a watery dish.
  2. Make the Cashew Ricotta Filling: Drain the soaked cashews and blend them with nutritional yeast, lemon juice, garlic, salt, and a little water until smooth and creamy. Adjust water quantity as needed for a ricotta-like consistency. Fold in fresh or sautéed spinach to add color and nutrients.
  3. Prepare the Tomato Sauce: Heat olive oil in a pan over medium heat. Sauté chopped onion and garlic until fragrant and translucent. Add tomato sauce or crushed tomatoes along with oregano, basil, salt, and pepper. Simmer for 10-15 minutes to develop flavors. Optionally, add red pepper flakes or hot sauce for heat.
  4. Assemble the Roll-Ups: Spread a thin layer of the cashew ricotta filling evenly over each zucchini ribbon. Carefully roll up each slice and place seam side down in a baking dish layered with a thin coating of tomato sauce to keep them moist during baking.
  5. Bake and Serve: Cover the baking dish with foil and bake at 375°F (190°C) for 25-30 minutes, until the zucchini is tender and flavors meld. Garnish with fresh basil, a drizzle of olive oil, and optional toasted pine nuts before serving.

Notes

  • Slice zucchini as thinly as possible (~1/8 inch) for easier rolling and tender texture.
  • Pat zucchini dry after salting to avoid excess moisture making the dish watery.
  • Soak cashews thoroughly to ensure a creamy, smooth filling without graininess.
  • Season sauce, filling, and zucchini ribbons individually for balanced flavor.
  • Cover with foil while baking to keep roll-ups moist and prevent drying out.
  • You can prepare the roll-ups a day ahead and refrigerate covered before baking to enhance flavor melding.

Nutrition

Keywords: vegan zucchini lasagna, healthy dinner, gluten free vegan lasagna, cashew ricotta, plant-based dinner, low carb lasagna, zucchini roll ups

Find it online: https://marybaking.com/vegan-zucchini-lasagna-roll-ups/