Vegan Zucchini Lasagna Rolls

Log in: Kristin Meier

Green B.E.A.N. Delivery came today and included some deliciously fresh looking zucchinis, carrots, greens, leeks, garlic, mushrooms, and peppers, so I decided to put them all to good use in Zucchini Lasagna Rolls. I roasted long strips of zucchini and used them as noodles to create mouthwatering Lasagna Rolls. If you prefer traditional layered lasagna, you can layer the “noodles”, sauce, and “cheese” as usual. Either way, the result is an amazingly nutritious and scrumptious dish that the entire family will love! 

“Noodles”:

  • 6 large organic zucchini, cut lengthwise into strips
  • 3 sprays of extra virgin olive oil
  • 2 T Italian seasoning
  • 1 T garlic powder
  • 1 T pepper

Sauce:

  • 1 swish extra virgin olive oil
  • 4 garlic cloves, diced
  • 2 leeks, chopped
  • 5 carrots, chopped
  • 1 eggplant, cubed
  • 3-6 stalks of chard or kale, chopped
  • 1 organic red pepper, chopped
  • 8 oz mushrooms, chopped
  • 2 T Italian seasoning
  • 1 T garlic powder
  • 1 T pepper
  • 1 jar of organic spaghetti sauce, such as Muir Glen Italian Herb

“Cheese” filling:

  • 15 oz organic tofu, drained
  • 2 T ground flax seed
  • 2 T nutritional yeast flakes
  • 2 T lemon juice
  • 1/2 c walnuts
  • 1/2 c almonds
  • 2 T pepper
  • 1 T Italian seasoning
  • 1 T garlic powder
  • 2 T unsweetened almond milk

Topping:

1/2 c vegan cheese, such as Daiya

Preheat oven to 425 degrees to roast zucchini (I used convection roast setting on my oven). Slice zucchini into strips, spray to coat with olive oil spray, and toss with 2 T Italian seasoning, 1 T garlic powder, and 1 T pepper.  Roast for about 20-30 minutes, turning frequently. When roasting is complete, set oven to 350 degrees for later baking of zucchini rolls. To make the sauce, sauté garlic and leeks in a swish of olive oil and 2 T Italian seasoning, 1 T garlic powder, and 1 T pepper.  Add in eggplant, carrots, chopped kale, and sauté until tender, followed by red pepper, and mushrooms. Add 1 jar spaghetti sauce to the sauté.  To make the “cheese” filling, mix all cheese ingredients together in food processor or high powered blender and blend until smooth.  To assemble lasagna rolls, spoon a thin layer of sauce in the bottom of a baking dish, then spoon a layer of the sauce onto one of the lasagna “noodles”, followed by a layer of “cheese.”  Roll the zucchini into a roll and place in baking dish.  Cover zucchini rolls with layer of sauce and thin layer of vegan cheese. Bake zucchini rolls for about 45 minutes.  Enjoy!