Raw Lasagna Roll-Ups

Ingredients

For the tomato sauce:

  • 3 heirloom tomatoes, core removed
  • 1 bell pepper, deseeded
  • 2 green onions
  • 2 tbsp lemon juice
  • 2 tbsp parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil leaves

For the marinated mushrooms:

  • 1 pkg cremini mushrooms
  • 3 tbsp Big Tree Farms Coconut Aminos
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the cashew ricotta:

  • 1 cup cashews, soaked overnight
  • 2 tbsp lemon juice
  • 3 tbsp unsweetened plant milk
  • 2garlic cloves, peeled
  • 1/2 tsp salt
  • 1 tbsp n utritional yeast

Instructions

  1. Start by adding all your sauce ingredients into a high powered blender and pulse about 10-15 times until the consistency is small bits of everything without it being completely uniformly smooth. You want tiny chunks still, like a very thick salsa consistency. Start with 10 pulses and go from there. It will be a bit watery which is perfect. Set aside in bowl.
  2. Next clean your blender, and add all your mushroom ingredients and pulse only 7-10 times to get a bit more thick consistency as your sauce. Or instead you can just rough chop your mushrooms to a more rustic texture. Set aside in a separate bowl.
  3. Again, clean your blender and add all your cashew ricotta ingredients and this time blend on high until everything is fully mixed. This will be the thickest consistency and you may need to use an accelerator stick to get it all blended. Set aside in another separate bowl.
  4. This recipe is more of a meal prep and doesn’t last long when everything is combined because the zucchini tends to sweat water and become soggy when stored in the fridge. Make as many roll ups as you think you will eat per meal. About 4-6 per person typically.
  5. In a flat 9×9 bowl, add tomato sauce until the bottom of the dish is just barely covered in sauce. Next take one thin slice of zucchini, smear a dollop of cashew ricotta along the top lengthwise first, this will help the mushrooms to stick.
  6. Then add a dollop or two of the mushroom mixture on the ricotta, and then like a roll up, start from one side and roll the zucchini up and carefully place into the tomato sauce sideways. Repeat over and over.
  7. Again make only as much as you think you will eat. We eat maybe about 4-6 per person.
  8. Once all the roll ups are placed sideways in the 9×9 dish, grab your serving plates with a serving spoon and enjoy each roll up with a spoonful of sauce from the bottom of the dish.
  9. Save the tomato sauce, mushrooms, and ricotta for a meal prep snack whenever you get hungry in the future! Enjoy immediately with friends, family, and smiles!
  10. If you doing a traditional lasagna, lay two or three thin slices of zucchini on a serving plate, add ricotta, then mushrooms, then another zucchini slice and layer until you reach a desired height. 2 layers? 4 layers? You decide!

@chef_bai

Raw Lasagna Roll-Ups

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