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Zucchini Lasagna Rolls (dairy free)
Finally, lasagna that's both delicious AND healthy! This version features zucchini in place of pasta, a homemade tofu ricotta, and low sodium marinara sauce that's full of flavor, all baked to perfection and topped with fresh basil.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 245 kcal
Ingredients
- 1 medium Zucchini, sliced lengthwise into at least 10 thin strips, about ⅛ inch thick
- 2 tsp Olive Oil
- ½ large Onion, yellow or red, chopped small
- 1 Garlic clove, minced
- ¼ tsp each Salt and Pepper
- 14 oz Firm or Extra Firm Tofu
- 3 Tbsp Nutritional Yeast
- 2 Tbsp Lemon Juice
- 1 Tbsp Italian Seasoning
- 1 Tbsp Olive Oil
- 1 Recipe Marinara Sauce (or jarred sauce of choice) - see notes for link
- Fresh Basil, sliced thin, for garnish (optional)
Instructions
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Preheat oven to 350° F.
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Layer zucchini slices in 9x13 baking dish (not metal) and cover with water. Microwave on high about 10 minutes or until softened, but not mushy.
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Meanwhile, heat 2 tsp olive oil in a small skillet, and saute onion, garlic, salt and pepper until they begin to caramelize, about 5 minutes.
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Crumble tofu into a food processor, and add nutritional yeast, lemon juice, Italian seasoning, olive oil, and sauteed onion/garlic mixture.
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Pulse until the mixture resembles ricotta cheese.
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Remove the now-softened zucchini from the water, carefully, and discard water.
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Pour 1 cup Marinara sauce into the bottom of the baking dish.
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Assemble the lasagna rolls, by scooping 2-3 Tablespoons of tofu filling onto each zucchini slice. Spread to cover. Gently roll the zucchini and place into baking dish with the seam side down.
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Repeat with remaining zucchini slices.
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Pour ½ - ⅔ of remaining sauce over the zucchini rolls.
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Bake, uncovered, for about 40 minutes, until the tofu filling begins to brown.
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Serve hot, with sliced basil and extra sauce.
Recipe Notes
Get the Marinara Sauce recipe!