Recipe Directions
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 Thoughts
By 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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Comments
Top voted
rawleen
May 15, 2010
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!
ambiguous
May 15, 2010
How many zucchini? It doesn't seem to be in the ingredient list (yet) . . . but the recipe does look great!
elizabethh
May 22, 2010
how many would you say this serves?
All
elizabethh
May 22, 2010
how many would you say this serves?
rawleen
May 15, 2010
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!
ambiguous
May 15, 2010
How many zucchini? It doesn't seem to be in the ingredient list (yet) . . . but the recipe does look great!
coconutty
May 14, 2010
Sounds deee-lish!
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