Vegan Zucchini Roll Ups

Tender zucchini, vegan ricotta cheese, marinara sauce, and vegan parm make the ultimate healthy comfort food. These vegan zucchini roll ups are the perfect solution to your lasagna craving, at a fraction of the calories!

Lasagna is often reserved for special holidays, given that it’s heavy in nature with a fair bit of prep work involved.

But these vegan lasagna roll ups are simple to whip up, and at a fraction of the calories! Using vegetables to replace the wheat pasta keeps it low-carb and far more wholesome.

Some added bonuses? This dish is naturally gluten-free, soy-free, egg-free, dairy-free, and free from most common allergens.

It was inspired by my lasagna stuffed portobello mushrooms, and pairs beautifully with a side of garlic bread, roasted potatoes, or this fresh kale salad.

Jump to:

• Ingredients + Substitutions
• Instructions
• Variations
• Equipment
• Storage
• Expert Tips
• More vegan zucchini recipes
• 📖 Recipe

Ingredients + Substitutions

Here’s what you’ll need:

• Zucchini: Choose zucchini that are long for longer strips for rolling. This recipe will also work with eggplant if preferred.
• Cashews: Use raw cashews that are unsalted. Or sub for sunflower seeds or pepitas for nut free.
  • For low fat, make it a tofu ricotta with extra-firm tofu or use white cannellini beans, but make sure to reduce the water if trying these options.
• Nutritional yeast: Adds cheesy flavour to the vegan ricotta cheese.
• Apple cider vinegar: Adds a touch of tang to your cheese. If you don’t have apple cider on hand, you may use white wine or rice vinegar, instead.
• Tomato sauce: Use your favourite brand of tomato puree or marinara. I’m using homemade.
• Basil: Use fresh instead of dried for the best flavour, but dried will work, in a pinch. Reduce the quantity to a half teaspoon if using dried.
• Garlic powder, oregano + salt: Optional for enhanced flavour, but highly recommended.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Begin by slicing your zucchini into ⅛-inch strips. Then arrange them on a baking sheet lined with paper towels, in a single layer. Generously sprinkle with salt and set aside for 15 minutes. (photos 1-2)

Meanwhile, add all the ricotta cheese ingredients to a food processor. Blend until smooth. (photos 3-4)

NOTE: If you do not have a powerful food processor, you may soak the cashews first, to soften them. Soak in boiling hot water for 30 minutes. Then drain and add to your processor.

Next, combine the tomato sauce ingredients in a small bowl. (photos 5-6)

Add one cup of the sauce to the bottom of a casserole dish or cast iron pan. (photo 7)

By now, your zucchini should be softened. Blot the slices dry and then divide the ricotta cheese mixture among the slices. (photo 8)

Roll the zucchini strip up from the bottom. (photo 9)

Place your vegan zucchini roll ups in a baking dish, standing upright, on top of the sauce layer. (photo 10)

Ladle the remaining sauce on top of your roll ups and then sprinkle with vegan parmesan cheese, if using. (photos 11-12)

Bake for 20-25 minutes, until the zucchini are tender, but not overcooked. Then remove from the oven and serve with black pepper and an extra sprinkle of vegan parm.

Variations

You can use this cashew ricotta recipe and method for any style of vegan lasagna.

Not a fan of zucchini? Try it with eggplant, or stuff mushroom caps, instead. You could also scoop out the flesh and turn these into lasagna stuffed zucchini boats. Or use bell pepper. Get creative!

You can also check out these lasagna stuffed portobellos. They’re delish! 😉

Equipment

Use a sharp knife and a cutting board to slice your zucchini.

Or you may use a deli slicer or mandoline for perfectly even slices. Use extreme caution if using these tools.

Storage

Keep leftovers in a sealed container in your fridge for 2-3 days and reheat in the oven, or on the stovetop.

You may also freeze your zucchini lasagna roll ups in an airtight container for up to 3 months. Then thaw in the refrigerator overnight, and reheat in the oven.

Expert Tips

• If you do not have a powerful food processor, you may soak the cashews first, to soften them. Soak in boiling hot water for 30 minutes. Then drain and add to your processor.
• Do not skip salting the zucchini. The step is what makes your zucchini soft enough for rolling while releasing excess moisture.

More vegan zucchini recipes

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

📖 Recipe