Vegan Zucchini Lasagna Rolls

These savory Vegan Zucchini Lasagna Rolls are worth trying! They are so amazing that whoever eats them once will try again and again. This recipe features zucchini as a low-carb & vegan version of lasagna sheets, non-dairy cheeses & filling, along with a delicious vegan version of marinara sauce. We have crafted this recipe of Vegan Zucchini lasagna Rolls with great love & care to make it suitable & delicious for people with meat & dairy restrictions. Enjoy it without any fear of animal-based ingredients!

STATISTICAL OVERVIEW:

• Diet: Vegan, free from gluten
• Course: Main
• Cuisine: Fusion/Italian
• Time for prep: Thirty(30) mins
• Cooking time: ~30 minutes
• Working time(total): Sixty mins
• Size/serve: 1/6th of the full dish
• Servings(total): Six servings
• Mode of cooking: Oven-based(baking)
• Level of difficulty: Moderate

TOOLS:

• Board(to cut/chop)
• Cups & spoons(to measure)
• An oven
• A slicer(mandoline)/sharp knife
• Blender/food processor
• Little & mid-sized bowls(to mix)
• Spoon(wooden)/spatula(rubber)
• A baking dish(9 by 13-inches)
• A pan/skillet, to saute

INGREDIENTS:

ZUCCHINI ROLLS:

• To taste of salt & pepper
• 3 zucchinis, normal-sized
• Oil of olives, one tbsp.

FOR RICOTTA FILLING(VEGAN):

• 2 tablespoons of yeast(nutritional)
• Dried basil, one tsp.
• 1.5 cups of tofu(firm)
• ~two tbsp of milk(plant-based)
• Minced garlic, one clove
• To taste of salt & pepper
• 1 tablespoon of juice(lemon)
• A teaspoon of oregano, dried
• 1 tbsp. of oil, olives

TOMATO SAUCE:

• Tomato/marinara sauce, 1.5 cups
• To taste of salt
• 0.5 diced onion, small
• Flakes of red pepper, optional
• 2 minced garlic cloves
• Italian herbs(dried), one tsp.
• 1 teaspoon of oil(olive)

INSTRUCTIONS:

ZUCCHINI PREPARATION:

1. Operate the empty oven at 190 degrees C before starting your work.
2. Use the knife/mandoline to vertically slice the zucchini into one-eighth-inch-thick slices.
3. Now, cover them with a light layer of salt.
4. It will remove all water from the zucchini slices.
5. Then, dry them using a towel(paper/kitchen).
6. Next, apply a light layer of oil on the zucchini slices.
7. Place them in a skillet so they fry a little bit.

MAKING OF VEGAN RICOTTA:

1. Include tofu. garlic, oregano, yeast(nutritional), pepper, juice of lemon, salt, basil, & oil in a bowl/food processor.
2. Run the food processor/mix all the items till they combine properly.
3. Use the vegan milk to make the mixture like ricotta.
4. Taste & add the seasoning if needed.

SAUCE COOKING:

1. Warm up the oil in a pan(saute) over a normal flame.
2. Include the garlic & onion in that oil(heated).
3. Fry them until the onion becomes soft & garlic delivers its classic aroma.
4. Now, add the sauce(marinara) & herbs to it.
5. Cook it for around ten (10) minutes over a low heat, along with frequent stirring.

ASSEMBLING:

1. Cover the base of a baking dish with a layer(thin) of tomato sauce.
2. Now, place all the slices of zucchini on the shelf.
3. Dollop a spoonful of ricotta filling on one side of each slice, one by one.
4. Start rolling from the filling side to the end of the zucchini slice.
5. Similarly, make all the rolls.
6. Place these rolls in such a way that their open end faces the base of the tomato sauce.
7. Now, spread the leftover sauce on the surface of the zucchini rolls.
8. Now, pack the surface of the dish using the foil(aluminium).
9. Shift the dish to the oven(preheated) for approximately thirty(30) mins.
10. If you want the surface to be golden & crispy, then uncover the lasagna in the last five minutes.
11. When your lasagna rolls are done baking, garnish them with basil, parmesan cheese(vegan version), and oil.

TIPS:

• Keep your zucchini slices thin, as thick slices will tear upon rolling.
• In order to have each slice of the same thickness, use the mandoline slicer.
• It is a necessary step to apply the salt so that the excess water is released & you will have the crispy lasagna.
• Keep the amount of filling moderate, as too little filling won’t give you the taste, and too much filling will leak out of the rolls.

STORAGE DETAILS:

REFRIGERATION:

• Pack the leftover lasagna rolls in a container(air-tight). Refrigerate & enjoy them for approximately four days.

FREEZING:

• You can freeze the assembled & ready-to-bake dish of lasagna rolls as well as cooked rolls. Pack the cooked leftover rolls in a box(freezer-safe). Defrost, bake/reheat, & enjoy them whenever you crave for within the sixty days of manufacturing date.

REHEATING:

• If you have stored the uncooked lasagna rolls, then bake them as directed in the instructions above after defrosting.
• If you store the cooked leftover lasagna rolls, then rewarm them in the oven(preheated) till they warm up thoroughly.

FAQs:

How to keep the lasagna rolls intact?

• You need to avoid the overfilling of rolls, use moderate slices of zucchini(neither too thick nor too thin), & place them with their open side down in the proper way.

Will some other veggies work in place of zucchini?

• If you can use the large slices of cucumber, you don’t need to bake them evenly. Otherwise, you can go for the slices of eggplant as well.

NUTRITIONAL FACTS/SERVING:

Size/serve: ~2 rolls
Calories: 160 kilocalories
Carbs(total): Twelve grams
Net carbohydrates: 3 g
Fiber: Nine grams
Proteins: 8 grams
Fats: Eight grams
Sodium: 350 mg
Sugar: Four grams