Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare Zucchini Slices:
Slice the zucchinis thinly lengthwise using a mandoline or a sharp knife.
Prepare Filling:
In a bowl, combine the vegan ricotta, vegan mozzarella, chopped spinach, salt, and black pepper.
Make Tomato Sauce:
In a saucepan, sauté minced garlic until fragrant. Add crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer for about 10 minutes.
Assemble Lasagna Rolls:
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Lay out a zucchini slice and spoon some of the ricotta-spinach filling onto one end. Roll up the zucchini slice and place it seam-side down in the baking dish.
Repeat the process with the remaining zucchini slices and filling.
Top with Sauce and Cheese:
Pour the remaining tomato sauce over the zucchini rolls. Sprinkle additional vegan mozzarella on top.
Drizzle with olive oil.
Bake:
Bake in the preheated oven for about 25-30 minutes or until the zucchini is tender and the cheese is melted and bubbly.
Serve:
Garnish with fresh basil leaves if desired. Serve the zucchini lasagna rolls warm.
Nutritional Information (Approximate per serving, assuming 4 servings):
Calories: ~300 kcal
Protein: ~15g
Fat: ~15g
Carbohydrates: ~30g
Fiber: ~10g
Sugar: ~15g
Sodium: ~800mg
Vegan Zucchini Lasagna Rolls
