As I sit down to write this I just finished 4 of these incredible lasagna rolls. These lasagna rolls would be a wonderful vegan paleo appetizer to serve at a dinner party or to bring to a potluck. They’re sure to be a hit!
Instead of using wheat-based pasta or some type of grain to roll these up, I used health vegetables like eggplant and zucchini. They are sturdy yet pliable, so they make a good lasagna noodle type wrap. Instead of ricotta cheese, I made a cheesy spread from cashews! Top it off with some tomato sauce and you have yourself a delicious paleo, keto and vegan appetizer.
Lasagna Rolls (Vegan, Keto & Paleo):
These lasagna rolls would be a wonderful vegan paleo appetizer to serve at a dinner party or to bring to a potluck. They're sure to be a hit!
- 1 eggplant
- 1 zucchini
- 1/2 cup organic tomato sauce
- 8 oz. cashew cheese recipe below
- 1 tsp ghee or coconut oil
- salt and pepper to taste
- 1 cup raw cashews
- Enough water to cover the cashews
- Dash of sea salt
- 1/2 tsp garlic powder 1/2 tsp salt
- Soak cashews in water and sea salt for 8-24 hours. You can leave it to soak overnight if you want.
Drain the water from the cashews. Put soaked cashews in a food processor or strong blender (like vitamix) along with garlic powder and salt.
- Blend until creamy. If you want it to be a little thinner you can add a little more water. Store in a jar in the fridge.
- Thinly slice the eggplant and zucchini lengthwise (see photo below for example). Sprinkle salt over the slices and place salt side down on a paper towel. Sprinkle salt on the other side of the slices and let sit for about 10 minutes. This will draw the water out of the eggplant and zucchini.
- Get another paper towel and dab the moisture off of the eggplant and zucchini until it's dry.
- Heat oil in a skillet on high. Once the oil is hot, place the eggplant and zucchini slices in the pan for about 1-2 minutes on each side just to let it brown and cook a little. Set cooked slices aside until you've seared all of them.
- Once they are all cooked, take one slice and put about 1 tbsp of the cashew cheese in the middle of the slice, then fold it over to cover the cheese and put on a plate. If you want, you can double wrap the cashew cheese with a slice of eggplant and a slice of zucchini or you can just do one slice for each, it's up to you.
- Once all of the slices have been used take about 1 tsp of organic tomato sauce and drizzle over each roll. Sprinkle salt, pepper and herbs to taste and serve!
Supplies Needed: Food processor or strong blender like Vitamix
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adrienne @ whole new mom says
August 12, 2014 at 1:44 pmLOVE this. Pinning – great recipe, Healy!!!
laura says
July 12, 2015 at 2:59 pmCan you replace cashew cheese with almond feta?
Hannah of Healy Eats Real says
July 13, 2015 at 10:58 amI’m sure that would be fine! Let me know how it turns out! 🙂