Description
A light, plant-based twist on classic lasagna rolls using zucchini instead of pasta. Filled with creamy vegan ricotta and spinach, topped with marinara and melty vegan mozzarella.
Ingredients
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1 can (15 oz) chickpeas, rinsed and drained
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2 ripe avocados, pitted and chopped
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1/3 cup chopped cilantro (or parsley)
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2 tablespoons chopped green onion (or red onion)
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1/3 cup crumbled feta cheese
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Juice of 1 fresh lime
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Salt and black pepper to taste
Instructions
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In a medium bowl, combine the chickpeas, chopped avocado, cilantro, green onions, and feta cheese.
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Drizzle with lime juice and gently mix to combine.
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Season with salt and pepper to taste.
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Serve immediately or chill for 15–30 minutes for deeper flavor.
Notes
Pre-grilling or baking the zucchini slices helps reduce moisture and prevent sogginess. Add tofu crumbles or lentils to boost protein.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan / Italian-inspired