Zucchini Lasagna Pinwheels

A fun and yummy spin on traditional lasagna, not to mention super easy to make! Click here to print recipe.

Ingredients

• 3 large zucchini, trimmed, sliced lengthwise into 1/8" thick strips
• Kosher salt
• Fresh ground pepper
• 1 Tbsp olive oil
• 1 cup cashew ricotta
• 1/3 cup Brazil nut parmesan
• 1 large egg (Bob's Red Mill Egg Replacer)
• 1/4 cup chopped fresh basil leaves
• 1 minced garlic cloves
• 1 1/2 cup marinara sauce 
• 2 cups vegan shredded mozzarella (Follow Your Heart)

Instructions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with paper towels.  Lay zucchini strips flat in a single layer onto the paper towels.  Sprinkle each side with 1/4 tsp salt and let stand 15 minutes.  This will draw out some of the moisture from the zucchini.
3. In a medium bowl combine ricotta, parmesan, egg, basic, garlic, salt and pepper to taste.
4. Spread 1 cup of marinara on the bottom of a 10" round or 9x9 oven safe dish.
5. Spread a spoonful of ricotta mixture evenly along each zucchini strip, sprinkle with 1 tablespoon of mozzarella. Roll up each zucchini and place in the dish.
6. Top with remaining 1/2 cup of marinara sauce.
7. Bake for 25-30 minutes or until pinwheels are heated through.