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Zucchini Lasagna Roll Ups – Vegan + Gluten-Free

May 7, 2017 by Emily Brees 10 Comments - This post may contain affiliate links.

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A light and fresh Zucchini Lasagna recipe for summer! Rolled with hummus and fresh spinach, then topped with a Simple Homemade Tomato Sauce, fresh basil and toasted pine nuts – these vegan and gluten-free zucchini lasagna rolls will be a summer favorite!

Lasagna with sauceThis vegan Zucchini Lasagna is done in about 30 minutes – including time to make homemade tomato sauce – if you want to make everything from scratch! A mandoline slicer will make slicing the zucchini a cinch!

It’s also great for slicing eggplant which can also be used to make lasagna roll ups.
Like in these
 Vegetable Hummus Wraps.

Sliced zucchini

How to Make Vegan Zucchini Lasagna Rolls

To make this vegan lasagna, the thinly sliced zucchini is placed on a paper towel, sprinkled with kosher salt and left to sit for about 20 minutes while you make the homemade tomato sauce. This process removes the excess water that is stored in zucchini. You don’t want to skip this step or the water will make it’s way into the sauce when it’s in the oven and water down the whole dish.


This recipe can also be constructed with eggplant slices instead of zucchini to convert it to vegan eggplant lasagna.


After about 20 minutes, you’ll press each side with a paper towel and spread each slice on 1 side with whatever hummus you choose to use, layer with spinach leaving the hummus exposed on the very end to act as glue, then roll it up!  Place each roll seam side down in a 8″ x 8″ baking dish coated with a layer of tomato sauce.

Rolled Zucchini pieces

The dish then is topped with more tomato sauce, baked until heated through (about 15 min). Top with fresh basil and toasted pine nuts to finish.  Parmesan cheese can also be added, but the fresh summery flavors really shine on their own without it.
Zucchini Lasagna overhead

Serve this with a side salad and you’ll still have room for dessert after this light + healthy summer lasagna! 

Lasagna close up

PIN IT!

5 from 4 votes
Print
Zucchini Lasagna Roll Ups
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

A light and fresh Zucchini Lasagna recipe for summer! Rolled with hummus and fresh spinach, then topped with a Simple Homemade Tomato Sauce, fresh basil and toasted pine nuts - this zucchini lasagna will be a summer favorite!

Course: Main Course
Cuisine: American
Keyword: lasagna, vegetarian, zucchini recipes
Servings: 4
Calories: 250 kcal
Author: Emily Brees | OatandSesame
Ingredients
  • 2 medium or 1 large zucchini thinly sliced lengthwise
  • 1 12 oz container hummus I love roasted eggplant hummus with this recipe
  • 1.5 cups baby spinach stems removed
  • 1- 1.5 cups homemade or store-bought tomato sauce (use this easy tomato sauce recipe)
  • 2 Tbs toasted pine nuts
  • handful of fresh basil thinly sliced
  • salt and pepper to taste
Instructions
  1. Thinly slice zucchini with a mandoline. I use my thinnest setting.
  2. Place slices on a paper towel, sprinkled with salt and let to sit for about 20 minutes while you make the homemade tomato sauce, if making.
  3. After 20 minutes, you'll press each side with a paper towel and spread each slice with a layer of hummus on one side. Cover the hummus with a few spinach leaves and roll it up!
  4. Place each roll seam side down in a 8 x 8 baking dish coated with a layer of tomato sauce.
  5. Top with more tomato sauce + bake at 350F uncovered for 15 minutes until heated through.
  6. Add toasted pine nuts and fresh basil. Optional sprinkle of parmesan.
Notes

There are often odd and end pieces of zucchini left over, I use those on veggie sandwiches or in my Zucchini Bread Oatmeal!

*If you can find straight zucchini that will make slicing much easier!

Nutrition Facts
Zucchini Lasagna Roll Ups
Amount Per Serving (1 g)
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Elinor Kugler

    May 9, 2017 at 7:29 am

    Wow, this sounds SO easy and fresh, and I can’t get enough of fresh basil! I’m definitely going to try this soon, thanks for the recipe 🙂

    Reply
  2. Choclette

    May 11, 2017 at 2:36 pm

    I’d love to have a go at this as it sounds so light and summery. But I’m petrified of the mandoline. My mother nearly sliced off her fingers when she tried using one. I do have one though and guess I really need to just get used to it.

    Reply
    • Emily

      May 11, 2017 at 2:41 pm

      OMG! They are super sharp! They do sell special gloves to protect your fingers as backup. As long as you keep your fingers on the slider that holds the veggies – you shouldn’t have an issue! And I never go too fast! I’m very risk adverse! But if you find the courage you can make some delicious dishes with thinly sliced vegetables of all sorts!

      Reply
  3. Jacqueline Meldrum

    May 14, 2017 at 6:12 pm

    I am sitting here literally drooling! Sharing this now! Great recipe.

    Reply
    • Emily

      May 14, 2017 at 8:16 pm

      Aw! Thanks Jacqueline! I hope you love it!!

      Reply
  4. Randy Giroux

    July 1, 2018 at 7:33 pm

    Made this for the first time and our guest loved it! I used garlic hummus and it set the tone with the sauce which I added garlic to also. Thanks for one of our new favorites!

    Reply
    • Emily

      July 1, 2018 at 7:40 pm

      That’s so wonderful to hear, Randy! Thank you so much for the nice comment! It’s a favorite over here too!

      Reply
  5. Eileen

    March 14, 2020 at 10:09 pm

    This was excellent. Thanks for a great recipe!

    Reply
    • Emily Brees

      March 15, 2020 at 8:25 am

      Hi Eileen! Thanks so much for your nice comment. Glad you enjoyed it!!

      Reply

Trackbacks

  1. 18 Best Vegan Zucchini Dinner Recipes - Bad to the Bowl says:
    August 16, 2020 at 4:44 pm

    […] Zucchini Lasagna Roll Ups from Oat and Sesame are rolled with hummus and fresh spinach, then topped with a simple homemade tomato sauce, fresh basil and toasted pine nuts. […]

    Reply

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