Vegan Zucchini Lasagna Roll Ups

frommybowl.com

Lowcarblover

subheading: For the Lasagna Roll-Ups:

4 medium zucchini (or 3 large)

Salt, for sprinkling generously

3 cups (700 mL) marinara sauce

1 cup shredded vegan cheese, for sprinkling (optional)

Serving suggestions: fresh basil, parsley, pesto, etc.

subheading: For the Vegan Ricotta:

1 14 ounce (397 g) block firm tofu, pressed*

1 ½ cups (210 g) cashews, soaked* and drained

5 cloves garlic

½ teaspoon lemon zest (optional)

Juice of 1 lemon (2 to 3 tablespoons)

2 tablespoons nutritional yeast

2 teaspoons Italian seasoning blend

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

Directions at frommybowl.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer