Name: Vegan Zucchini Lasagna Roll Ups Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 medium zucchinis, sliced lengthwise into 1/8-inch strips; 1 tablespoon olive oil; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups raw cashews, soaked and drained; 1/2 cup unsweetened plant milk; 2 tablespoons lemon juice; 2 tablespoons nutritional yeast; 1 garlic clove; 1/2 teaspoon onion powder; 2 cups fresh spinach, sautéed and chopped; 2 cups marinara sauce; 2 tablespoons chopped fresh basil (optional)

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If you could capture the essence of comfort food and put a vibrant, plant-powered spin on it, you’d land squarely on this Vegan Zucchini Lasagna Roll Ups Recipe. Imagine tender zucchini slices cradling a rich, creamy cashew-spinach filling, all swirled up and nestled in tangy marinara sauce, then baked to bubbly, golden perfection. This recipe brings serious flavor, gorgeous color, and nourishing goodness to your table, making it an unforgettable main course for anyone craving the heartiness of lasagna—without the heaviness.

Vegan Zucchini Lasagna Roll Ups Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients couldn’t be simpler, and each one is carefully chosen for its role in building flavor, texture, and visual appeal. These kitchen staples come together to create a stunning, dairy-free, and gluten-free dish that’s both satisfying and beautiful.

Zucchinis: Use firm, fresh zucchinis for sturdy and easy-to-roll slices with a subtle flavor that absorbs the sauce beautifully.
Olive Oil: Just a tablespoon adds silkiness to the sautéed spinach and keeps everything luscious.
Salt: Essential for drawing out zucchini moisture and seasoning the ricotta-inspired filling.
Black Pepper: Gives the filling a gentle kick that brightens up every bite.
Raw Cashews: Soaked and blended, these become the creamy heart of your vegan “ricotta.”
Unsweetened Plant Milk: Makes the filling extra smooth; oat, almond, or soy all work wonderfully.
Lemon Juice: Delivers a pop of brightness and classic ricotta tang.
Nutritional Yeast: Adds irresistible cheesiness—the secret to plant-based Italian comfort.
Garlic Clove: One clove is all you need for savory depth in every roll.
Onion Powder: A subtle boost, making the filling taste luxuriously savory.
Fresh Spinach: Sautéed and chopped, it elevates the filling’s color and nutrition.
Marinara Sauce: Choose your favorite jar or homemade; this sets the stage for that classic lasagna flavor.
Fresh Basil (optional): Adds an emerald-green touch and fresh herbal aroma to finish your Vegan Zucchini Lasagna Roll Ups Recipe.

How to Make Vegan Zucchini Lasagna Roll Ups Recipe

Step 1: Prep the Zucchini

Begin by preheating your oven to 375°F (190°C). Slice your zucchinis lengthwise into 1/8-inch strips—using a mandoline works like magic here for perfectly even pieces. Lay the strips out on paper towels, sprinkle them generously with salt, and let them sit for 10 to 15 minutes. This step draws out excess moisture, ensuring your roll ups bake up tender (not watery or soggy!). When time’s up, gently pat both sides with a fresh towel.

Step 2: Make the Cashew-Spinach Filling

While the zucchini is doing its thing, blend together your soaked cashews, unsweetened plant milk, lemon juice, nutritional yeast, garlic, onion powder, salt, and pepper in a blender or food processor. Blitz until your mixture is gloriously smooth and creamy. After blending, stir in your chopped, sautéed spinach—this not only packs in nutrition but turns your filling a gorgeous green.

Step 3: Assemble the Roll Ups

Spread a thin layer of marinara sauce over the bottom of your favorite baking dish—this is the cushion your roll ups will sit on. Now, place about a tablespoon of the cashew-spinach filling at one end of each zucchini strip. Gently roll them up (as tightly as you can without tearing), and arrange them seam-side down in the saucy dish. Repeat with all your zucchini strips, then spoon remaining marinara sauce all over the top, draping every roll in tomatoey goodness.

Step 4: Bake to Perfection

Cover the dish with foil and bake for 25 minutes to steam the zucchini and meld all those beautiful flavors. Remove the foil and continue baking for another 10 minutes so the tops become just a bit golden, and the sauce bubbles up invitingly. If you love extra decadence, sprinkle a little vegan mozzarella on top before the final bake!

Step 5: Garnish and Serve

Once out of the oven, let your Vegan Zucchini Lasagna Roll Ups Recipe cool for several minutes. Scatter chopped fresh basil over the top for vibrant color and herby aroma. Serve the roll ups warm, and watch them go as quickly as you can slice them!

How to Serve Vegan Zucchini Lasagna Roll Ups Recipe

Garnishes

The finishing touch for your Vegan Zucchini Lasagna Roll Ups Recipe is all about fresh, fragrant basil. Sprinkle it on liberally for a pop of green and a heady, herbal perfume. A twist of black pepper or a few shavings of vegan parmesan can also add extra pizzazz if you’re feeling fancy.

Side Dishes

These roll ups shine alongside crusty vegan garlic bread, a simple arugula salad tossed in lemony vinaigrette, or steamed green beans. If you’re feeding a crowd, a bright Mediterranean quinoa salad pairs beautifully and keeps the meal light-yet-filling.

Creative Ways to Present

For a dinner party, arrange the roll ups in a concentric spiral or even in single-serve mini ramekins for a restaurant-worthy touch. They’re also gorgeous lined up in rows for a family-style presentation, especially on a rustic wooden cutting board surrounded by extra basil and lemon wedges.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Vegan Zucchini Lasagna Roll Ups Recipe, store them in an airtight container in the refrigerator for up to three days. The flavors continue to meld and deepen, making leftovers absolutely crave-worthy for lunch or dinner the next day.

Freezing

To freeze, let the roll ups cool completely, then transfer to a freezer-safe dish. Cover tightly and freeze for up to two months. Consider freezing individual portions for quick, easy meals—just be sure to thaw overnight in the fridge before reheating.

Reheating

For best results, reheat your roll ups in a preheated oven at 350°F (177°C) until warmed through, about 15 minutes. You can also microwave individual servings in a pinch, but baking helps maintain their lovely texture. Add a spoonful of extra marinara if you like it saucy!

FAQs

Can I use another vegetable instead of zucchini?

Absolutely! Thin slices of eggplant or even sweet potato work well, though you may need to adjust the bake time a bit depending on thickness and water content.

What can I substitute for cashews in the filling?

If you have a nut allergy, try using soft tofu or sunflower seeds (soaked and drained), both of which become creamy and rich when blended with the other filling ingredients.

Can I prepare Vegan Zucchini Lasagna Roll Ups Recipe ahead of time?

Yes, you can assemble the roll ups, cover, and refrigerate them up to a day in advance. Add the final layer of sauce just before baking for the freshest flavor and texture.

Do I have to salt and pat the zucchini strips?

This step really helps prevent a watery bake, especially since zucchini contains a lot of moisture. Salting and patting dry is highly recommended for the best lasagna texture.

How do I make this dish even more protein-rich?

You can add cooked lentils or finely chopped vegan sausage into the filling, or use a high-protein marinara sauce to give your Vegan Zucchini Lasagna Roll Ups Recipe an extra boost.

Final Thoughts

Sharing this Vegan Zucchini Lasagna Roll Ups Recipe always brings glowing reviews—and those irresistible “Can I have seconds?” moments—at every table. Dive in, put your own spin on the dish, and discover just how delicious plant-based lasagna can truly be. You’re going to love every creamy, saucy, comforting bite!

Vegan Zucchini Lasagna Roll Ups Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegan

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Description

Indulge in these delicious Vegan Zucchini Lasagna Roll Ups for a wholesome and flavorful meal. Thin zucchini strips rolled up with a creamy cashew spinach filling, baked to perfection, and topped with marinara sauce.

Ingredients

Scale

Zucchini Strips:

3 medium zucchinis, sliced lengthwise into 1/8-inch strips
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper

Cashew Spinach Filling:

1 1/2 cups raw cashews, soaked and drained
1/2 cup unsweetened plant milk
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 garlic clove
1/2 teaspoon onion powder
2 cups fresh spinach, sautéed and chopped

Other:

2 cups marinara sauce
2 tablespoons chopped fresh basil (optional)

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Instructions

Prepare Zucchini Strips: Preheat oven. Lay zucchini strips on paper towels with salt, then pat dry.
Make Cashew Spinach Filling: Blend cashews, plant milk, lemon juice, nutritional yeast, garlic, onion powder, salt, and pepper. Stir in sautéed spinach.
Assemble Rolls: Spread marinara sauce in baking dish. Fill zucchini strips with mixture, roll up, and place seam-side down in dish. Top with remaining sauce.
Bake: Cover and bake, then uncover and bake until done. Garnish with basil and serve.