I made this recipe last Friday and I am sorry that it took so long for me to get up because so many people have been asking for it. It’s low-carb, plant-based, gluten-free, delicious and sooooo pretty!

Plus it is way easier than it looks- I promise!

Zucchini Lasagna Rollups (Vegan and Gluten-free) from HeatherChristo.com

My friend Colleen made something similar looking a few weeks ago on insta stories and it was dripping in REAL cheese! It looked so good to me and so I decided that I would definitely have to figure out how to make a dairy-free version pretty quickly. I had stocked up on almonds at Trader Joes before we went into lockdown because I knew that I would wind up needing some major comfort food like lasagna and Enchiladas and every other thing that I could think of to put ricotta on.

So one pound of homemade almond soft ricotta with garlic later, the rest was a cakewalk. I have made this twice now, once with homemade tomato sauce and another time with store-bought tomato sauce. We went the plant-based route but you could totally add ground turkey or beef or even shredded chicken. Plant-based additions could look like mushrooms or caramelized onions.

Zucchini Lasagna Rollups (Vegan and Gluten-free) from HeatherChristo.com

While this looks like a very high-maintenance dish, I promise that it only took about ten minutes to assemble this. You just want to make sure that your tomato sauce and ricotta are well seasoned before you begin and that you are able to slice the zucchini thinly enough- I used a mandolin for this.

It makes a delicious entree on its own, it could also be a lovely side dish if you wanted to serve it with a protein on the side too. My kids wanted gluten-free pasta served with theirs, and they topped the noodles with the zucchini, ricotta and sauce (like a deconstructed lasagna!)

Also, I will add that it just weirdly perfectly turned out that the three medium-large zucchini sliced paper thin (Trader joes sells zucchini in a three-pack) and the one pound of almond ricotta (which came from two packs of the Trader Joes 8-ounce raw slivered almonds) made the exact right amount of these to fill the pan with no extra zucchini or ricotta left over!

Zucchini Lasagna Rollups (Vegan and Gluten-free) from HeatherChristo.com

Zucchini Lasagna Roll Ups (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 cups marinara (homemade or store bought is fine)
  • 3 medium-large zucchini, sliced lengthways paperthin with a mandolin or a very sharp knife
  • 1 pound homemade soft almond ricotta with garlic
  • Kosher salt and black pepper
  • 2 tablespoons olive oil
Instructions
  1. Preheat the oven to 400 degrees
  2. (I used a 8x12 baking dish.) Pour the marinara into the bottom of the baking pan.
  3. Use each slice of zucchini and place 1- 2 teaspoons of the homemade ricotta on the fat end of the slice and roll it up. Place the rolled zucchini into the baking dish on its end. Continue with all of the sices and the ricotta until the whole dish is filled. Sprinkle the top with kosher salt and plack pepper and drizzle with the olive oil.
  4. Bake the dish for 30 minutes and take out when the cheese is getting a little golden and the sauce is bubbling and the zucchini is tender.

 

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I made this recipe last Friday and I am sorry that it took so long for me to get up because so many people have been asking for it. It’s low-carb, plant-based, gluten-free, delicious and sooooo pretty!

Plus it is way easier than it looks- I promise!

Zucchini Lasagna Rollups (Vegan and Gluten-free) from HeatherChristo.com

My friend Colleen made something similar looking a few weeks ago on insta stories and it was dripping in REAL cheese! It looked so good to me and so I decided that I would definitely have to figure out how to make a dairy-free version pretty quickly. I had stocked up on almonds at Trader Joes before we went into lockdown because I knew that I would wind up needing some major comfort food like lasagna and Enchiladas and every other thing that I could think of to put ricotta on.

So one pound of homemade almond soft ricotta with garlic later, the rest was a cakewalk. I have made this twice now, once with homemade tomato sauce and another time with store-bought tomato sauce. We went the plant-based route but you could totally add ground turkey or beef or even shredded chicken. Plant-based additions could look like mushrooms or caramelized onions.

Zucchini Lasagna Rollups (Vegan and Gluten-free) from HeatherChristo.com

While this looks like a very high-maintenance dish, I promise that it only took about ten minutes to assemble this. You just want to make sure that your tomato sauce and ricotta are well seasoned before you begin and that you are able to slice the zucchini thinly enough- I used a mandolin for this.

It makes a delicious entree on its own, it could also be a lovely side dish if you wanted to serve it with a protein on the side too. My kids wanted gluten-free pasta served with theirs, and they topped the noodles with the zucchini, ricotta and sauce (like a deconstructed lasagna!)

Also, I will add that it just weirdly perfectly turned out that the three medium-large zucchini sliced paper thin (Trader joes sells zucchini in a three-pack) and the one pound of almond ricotta (which came from two packs of the Trader Joes 8-ounce raw slivered almonds) made the exact right amount of these to fill the pan with no extra zucchini or ricotta left over!

Zucchini Lasagna Rollups (Vegan and Gluten-free) from HeatherChristo.com

Zucchini Lasagna Roll Ups (Vegan and Gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 cups marinara (homemade or store bought is fine)
  • 3 medium-large zucchini, sliced lengthways paperthin with a mandolin or a very sharp knife
  • 1 pound homemade soft almond ricotta with garlic
  • Kosher salt and black pepper
  • 2 tablespoons olive oil
Instructions
  1. Preheat the oven to 400 degrees
  2. (I used a 8x12 baking dish.) Pour the marinara into the bottom of the baking pan.
  3. Use each slice of zucchini and place 1- 2 teaspoons of the homemade ricotta on the fat end of the slice and roll it up. Place the rolled zucchini into the baking dish on its end. Continue with all of the sices and the ricotta until the whole dish is filled. Sprinkle the top with kosher salt and plack pepper and drizzle with the olive oil.
  4. Bake the dish for 30 minutes and take out when the cheese is getting a little golden and the sauce is bubbling and the zucchini is tender.