Lasagna Rolls (Vegan, Keto & Paleo)

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):

5 from 1 vote

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Lasagna Rolls (Vegan, Keto & Paleo):

Prep Time

20 mins

Cook Time

20 mins

Soaking Time

8 hrs

Total Time

40 mins

 

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!

Course: Appetizer, Snacks

Cuisine: Italian, Paleo, Vegan

Keyword: lasagna rolls, vegan snacks

Servings: 10

Calories: 93 kcal

Author: Hannah Healy

Ingredients

Rolls:

• 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

Cashew cheese:

• 1 cup raw cashews
• Enough water to cover the cashews
• Dash of sea salt

To add in after:

• 1/2 tsp garlic powder 1/2 tsp salt

Instructions

Directions for the cashew cheese:

1. Soak cashews in water and sea salt for 8-24 hours. You can leave it to soak overnight if you want.

2. Drain the water from the cashews. Put soaked cashews in a food processor or strong blender (like vitamix) along with garlic powder and salt.

3. 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.

Directions for lasagna bites:

1. 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.
2. Get another paper towel and dab the moisture off of the eggplant and zucchini until it's dry.
3. 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.
4. 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.
5. 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!

Recipe Notes

Supplies Needed: Food processor or strong blender like Vitamix

Nutrition Facts

Lasagna Rolls (Vegan, Keto & Paleo):

Amount Per Serving (1 roll)

Calories 93 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 68mg3%

Potassium 281mg8%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Protein 3g6%

Vitamin A 105IU2%

Vitamin C 5.4mg7%

Calcium 14mg1%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.