Lasagna can often seem like a big process. Maybe it’s just me but I’ve always envisioned it a recipe that takes 10x more time to make than to eat. Until now…
I’ve dappled in the layered casseroles like my Jackfruit Enchilada Verde Casserole or my Butternut Squash Lasagna and by doing so realized that it’s actually pretty darn easy- as easy as it is delicious! That’s when I decided I needed a lasagna dish that not only combined all of the easiness but also the more traditional flavors of the dish- with my healthy twist of course!
Since it also happens to be summer and there’s tons of in-season veggies to be had I figured why not incorporate one my favorites into this dish for a summery, flavorful twist. These roll- ups packed with fresh zucchini, marinara, and the easiest homemade ricotta- YES, homemade (!!!) combine all of the simplicity and minimal ingredients I love with a fun to eat, full of flavor, gluten-free, and vegan approach.
This recipe comes together in just 35 minutes and may be my newest go-to (healthy) summer comfort dish! Make this one for your next weeknight meal and have your family asking for seconds (and secretly hoping there will even be leftovers)!
Don’t forget to check out my products used in this recipe- all amazing Amazon finds!
- Gluten-free Lasagna Noodles– made simply with organic brown rice flour and water- that’s it!
- Fody Marinara– gluten-free, dairy-free, low FODMAP, and gut-friendly
- Vegetable Peeler– less than $10!
Zucchini Lasagna Roll-Ups
Author: The Hungry Happy Mama
Yields: 4 servings
Prep time: 15 minutes
Bake time: 20 minutes
- 1 package extra firm tofu
- 3 tbsp nutritional yeast
- juice from half a lemon
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- Preheat your oven to 375F. Lightly spray a small skillet or baking dish and set aside.
- To prep the ricotta: Using your hands carefully squeeze the liquid from the tofu until you end up with a semi-dry, crumbly texture (some liquid left is okay).
- Add the tofu, nutritional yeast, lemon juice, garlic powder, and sea salt to a blender and pulse on high until smooth. Set aside.
- To prep the noodles: Cook the lasagna noodles until just al dente. (Note: They will continue to cook in the oven so you want to make sure not to cook all the way through. I let mine boil for about 4 minutes.) Drain and give a quick rinse when ready.
- To prep the zucchini: Using a vegetable peeler, cut the zucchini into long strips by placing it flat onto a cutting board or hard surface and carefully dragging the peeler from top to bottom. Repeat until you’ve sliced the whole zucchini.
- To assemble: Pour about 1 cup of the marinara into the bottom of your baking dish and swirl around to coat. Lay a noddle flat onto your work surface, then place 2-3 strips of the zucchini (depending on the size of your noodles) to cover, spread a few tablespoons of the ricotta on top, then starting at one end roll the components together until everything is rolled up (as shown). Place the roll-up into the pan. Repeat for the remaining ingredients. (Note: Your roll-ups can slightly overlap or lay in the pan side by side- do not stack or they won’t cook evenly.)
- Drizzle some of the remaining sauce over the top and bake for 20 minutes. Once ready remove the pan from the oven and allow it to cool slightly before serving.
Storing: this recipe will keep best for up to 3 days in the fridge in an airtight container.