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.