Lasagna Rolls

We love lasagna at our house – especially Zucchini Lasagna – but it can be quite a bit of work. This recipe is a little short-cut for all you lasagna lovers out there. These Lasagna Rolls feature zucchini pasta with a simple almond “ricotta” cheese and easy sauce. These are vegan but you could easily add your favorite meat for a heartier dish. You could also make these rolls with traditional pasta instead of zucchini. Makes 4 servings

Lasagna Rolls

1-2 large zucchinis, cut into thin strips (about 12-15: see note below)
1 cup ricotta cheese (use this Parsley Almond Ricotta)
4 roma tomatoes, diced
2 cups tomato sauce
1 Tbsp tomato paste
1 tsp Italian seasonings
Shredded cheese if desired
Salt and pepper to taste

  • ┬áPreheat oven to 325F.
  • On a cutting board, lay long zucchini strips flat. Spread a layer of ricotta cheese over zucchini. Roll up tightly and place in a greased 9×9 baking dish.
  • Repeat with remaining zucchini and cheese. If you have leftover cheese, just sprinkle over top of zucchini rolls.
  • Meanwhile, in a bowl, combine tomatoes, tomato sauce, tomato paste and Italian seasonings.
  • Pour sauce over lasagna rolls. Sprinkle with a little salt, pepper and cheese if desired.
  • Bake for about 25-30 minutes. Serve with a fresh spinach salad.

*To make zucchini strips, use a box grater or mandolin to get evenly sliced strips. Be careful not to cut your fingers!*

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