Recipe Directions

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 Thoughts

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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how many would you say this serves?

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I updated the ingredient list with Zucchini (3), which is how many I used for this recipe. I had a little leftover which I used to top a few slices of eggplant, but you could add more Zucchinis too. Either way, it's delicious!

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How many zucchini? It doesn't seem to be in the ingredient list (yet) . . . but the recipe does look great!

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Sounds deee-lish!

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