Meatless Zucchini Lasagna Rolls (gf, vegetarian)

Here's a unique twist on the comforting and classic lasagna! This recipe is the perfect way to use up your remaining zucchini or summer squash from summer! #ripsummer . This lasagna is meatless, gluten & grain free, and only bakes for 30 minutes!

In the picture above, I used an heirloom tomato garlic sauce from Eden Foods. I love Eden Foods' sauces (and all their products) because there is no added crap like sodium nitrite or sugar in them! Like in many nut butters, there are hidden ingredients in many canned sauces, so I urge you to check your sauce's ingredients list to make sure it contains only clean ingredients!

Fore the above zucchini lasagna rolls, I used just a basic tomato sauce. I personally preferred the Eden Garlic Sauce because it added such a wonderful flavor to the lasagna rolls!

Meatless Zucchini Lasagna Rolls (gf, vegetarian)

Ingredients:

1 medium zucchini (or summer squash), sliced lengthwise, about 1/8th inch thick

1/4 cup plain Greek yogurt or cottage cheese (I've tried both! They're both great. )

2 TBS nutritional yeast

tomato/spaghetti sauce ( I liked using a garlic tomato sauce!)

1 ounce of your preferred cheese, crumbled or chopped

Optional: 1- 1.5 tsp garlic powder, if you are not using a garlic sauce

Directions:

1.) Preheat oven to 350F. In an 8 by 4 baking dish,  spread about a 1/4 cup of sauce on the bottom of the pan (or use as much as you'd like-- just save a 1 TBS of sauce for the lasagna stuffing and save about 1/4 cup to top the lasagna rolls with before baking).

2.) In a small bowl, mix together the yogurt/cottage cheese, nutritional yeast, 1 TBS tomato sauce, cheese, and garlic (if you're using it) until well combined.

3.) Next, at one end of the zucchini strip, spoon about 1 TBS of the mixture and roll it up. Place the zucchini roll in the baking dish. Repeat this step until all of the lasagna stuffing mixture is used up.

4.) Using about 1/4 cup of sauce, spoon it over the tops of the zucchini rolls.

5.) Bake in the preheated oven for about 30-35 minutes.

Serve hot and enjoy!

PS: Though it wouldn't be considered a "vegetarian" meal anymore, I like serving this dish with grilled or baked chicken (or another source of meat/poultry) for added protein!

Don't forget to tag me on Instagram, @cooking_emily, or leave a comment below, so I can see your recreations!

xoxo,

Emily