Rating4.5/5 (from 2 ratings)4.5
3 zucchinis (peeled)
1 cup spinach
1 head cauliflower (chopped)
2 cloves 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
1. After peeling the skins from the zucchini, cut them into long thin “noodles” with a mandolin, or a potato peeler. Set aside.
2. To make ricotta, process 2 cloves garlic and 1 teaspoon salt. Add spinach, cauliflower, pine nuts, lemon juice, water (about 1/2 a cup, just enough to make this into a pate consistency) parsley, and oregano. Process in food processor.
3. To make marinara, place sun dried and regular tomatoes, 1 clove garlic, olive oil, water, 1 teaspoon salt, and basil in blender. Blend until desired chunkiness or creaminess is obtained.
4. 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 were one of my famously loved recipes as a vegan.
I needed a replacement, and this was a winner.
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