Zucchini Lasagna Rolls (dairy free)

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.

Course Main Course

Cuisine Italian

Diet Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 245kcal

Author Laura Yautz

Ingredients

1 medium Zucchini sliced lengthwise into at least 10 thin strips, about ⅛ inch thick
2 teaspoon Olive Oil
½ large Onion, yellow or red, chopped small
1 Garlic clove, minced
¼ teaspoon each Salt and Pepper
14 oz Firm or Extra Firm Tofu
3 tablespoon Nutritional Yeast
2 tablespoon Lemon Juice
1 tablespoon Italian Seasoning
1 tablespoon Olive Oil
1 Recipe Marinara Sauce (or jarred sauce of choice)
Fresh Basil, sliced thin, for garnish (optional)

Instructions

Preheat oven to 350° F.
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.
Meanwhile, heat 2 teaspoon olive oil in a small skillet, and saute onion, garlic, salt and pepper until they begin to caramelize, about 5 minutes.
Crumble tofu into a food processor, and add nutritional yeast, lemon juice, Italian seasoning, olive oil, and sauteed onion/garlic mixture.
Pulse until the mixture resembles ricotta cheese.
Remove the now-softened zucchini from the water, carefully, and discard water.
Pour 1 cup Marinara sauce into the bottom of the baking dish.
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.
Repeat with remaining zucchini slices.
Pour ½ - ⅔ of remaining sauce over the zucchini rolls.
Bake, uncovered, for about 40 minutes, until the tofu filling begins to brown.
Serve hot, with sliced basil and extra sauce.

Nutrition