Rating4.5/5 (from 2 ratings)4.5
1 cup Spinach
1 head Cauliflower, chopped
2 clove Garlic
1 teaspoon salt
Water, to taste
1 Lemon, Juiced
1 cup Pinenuts
1 cup Fresh Parsley, chopped
1 cup Fresh Oregano, chopped
1 cup Sun-dried Tomatoes, soaked 1 hour
1 cup Cherry Tomatoes
1 clove Garlic
1 cup Olive Oil
1 cup Water
1 teaspoon salt
1 cup Fresh Basil
After peeling the skins from the zucchini, cut them into long thin “noodles” with a mandolin, or a potato peeler. Set aside.
To make ricotta, process 2 cloves garlic and 1 tsp salt. Add spinach, cauliflower, pine nuts, lemon juice, water (about 1/2 c., just enough to make this into a pate consistency) parsley, and oregano. Process in food processor.
To make marinara, place sun dried and regular tomatoes, 1 clove garlic, olive oil, water, 1 tsp. salt and basil in blender. Blend until desired chunkiness or creaminess is obtained.
Scoop tablespoon of “ricotta” filling into each “noodle” and roll up. Place in a pan and drizzle with marinara. I put mine in the dehydrator for a few hours and it was very tasty.
Rawleen's ThoughtsBy rawleen
Tofu ricotta lasagna rollups was one of my famously loved recipes as a vegan. I needed a replacement, and this was a winner.
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