Zucchini Lasagna Roll-Ups
Filling: 1 cup chopped onion 1 tablespoon olive oil 1 clove garlic, minced 6 cups spinach 1 batch Tofu Ricotta salt Roll Ups: 3 -4 zucchinis 1 ½ cups marinara sauce
Tofu Ricotta: 14 oz. firm tofu drained and pressed 1 tablespoon lemon juice 1 tablespoon dried basil 3 tablespoons nutritional yeast 1 clove minced garlic 1 tablespoon olive oil salt and pepper
Tofu Ricotta: Mix all ingredients in a food processor until smooth.
Filling: Cook onions on medium heat until translucent. Add garlic. Cook about 30 seconds. Add spinach and salt. Cook until wilted. Mix with tofu ricotta in a food processor.
Roll Ups: Slice zucchini 1/16" thick on a mandoline. Lay sliced zucchini on a cutting board that is covered with a kitchen towel or paper towels.
Spread about ½ cup marinara sauce on a baking dish. Spread a teaspoon of filling on each piece of zucchini. Roll tightly. Place on top of marinara sauce in baking dish.
If you have extra filling, spread on top of zucchini rolls. Pour the rest of marinara sauce on top. Bake at 350° for 30 minutes, or until zucchini is crisp tender.
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