Vegan Lasagna Roll-Ups

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All of the ooey gooey tomato and cheese comfort vibes of lasagna with so many added benefits! Instead of using noodles, I cut thin strips of zucchini and stuffed them with a tofu ricotta.

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These little lasagna babies are swimming in a veggie packed tomato sauce to make the ultimate creamy and tangy Italian classic with a fun and healthy twist.

I served mine over quinoa for a filling meal, but these would make great appetizers for a party if you put a toothpick in each and made the sauce into a dipping sauce. A modernized lasagna for the health (and taste) conscious. YUM!

What classic meal would you love to see a fun and healthy twist on?

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

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