Vegan Zucchini Lasagna Rolls

Instructions

1. 1

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

2. 2

   Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife.

3. 3

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

4. 4

   In a bowl, combine the vegan ricotta, baby spinach (chopped), nutritional yeast, garlic powder, dried basil, salt, and black pepper. Mix well until fully combined.

5. 5

   Brush both sides of the zucchini slices lightly with olive oil.

6. 6

   Spread about 2 tablespoons of the ricotta-spinach mixture onto each zucchini slice.

7. 7

   Roll up each zucchini slice and place seam-side down in a baking dish.

8. 8

   Pour the marinara sauce evenly over the zucchini rolls.

9. 9

   Cover the baking dish with foil and bake for 25 minutes.

10. 10

    Remove the foil and bake for an additional 10 minutes, until the sauce is bubbling and the rolls are tender.

11. 11

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