Zucchini Lasagna Roll-Ups

I've been eating a whole food plant based diet since Sept 2019. I'm healthier than I've ever been and I feel great. All of my recipes are WFPB compliant.

2 large or 3 to 4 smaller zucchinis (enough for 20 to 25 slices)

Make the “ricotta.” In a food processor (or blender, but you may have to stop and wipe it down), process the following ingredients until smooth. The cashews may not get 100% smooth, but that’s okay.

1 cup raw cashews, pre-soaked (soaked in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes)

8 ounces extra firm tofu, drained

2 Tablespoons nutritional yeast

1 Tablespoon apple cider vinegar

1.25 teaspoon salt (or to taste)

1 teaspoon garlic powder

1 teaspoon dried basil

½ teaspoon onion powder

Stir the thawed, squeezed spinach into the ricotta mixture - do not process.

One 10-ounce package frozen chopped spinach (thawed, with the water well squeezed out)

Put it all together. Spread about ½ cup marinara sauce in the bottom of the baking dish.

1.5 cups marinara sauce

Directions at graciousvegan.com

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