Spicy Vegan Zucchini Lasagna Rolls

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife. You should have about 16-20 strips.

3. 3

   Lay the zucchini strips on a clean towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with another towel.

4. 4

   In a bowl, combine the vegan ricotta, chopped spinach, roasted red peppers, nutritional yeast, Black pepper speggity spice causes, garlic powder, and half of the crushed red pepper flakes. Mix well.

5. 5

   Brush a baking dish with olive oil and spread 1/2 cup (125g) of marinara sauce on the bottom.

6. 6

   Place about 1 tablespoon of the ricotta mixture at one end of each zucchini strip and roll up tightly.

7. 7

   Arrange the zucchini rolls seam-side down in the prepared baking dish.

8. 8

   Spoon the remaining marinara sauce over the rolls and sprinkle with the rest of the crushed red pepper flakes.

9. 9

   Drizzle with a little olive oil.

10. 10

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the sauce is bubbling and the rolls are tender.

11. 11

    Let cool for a few minutes before serving. Enjoy your Spicy Vegan Zucchini Lasagna Rolls!