Vegetarian

Lasagna Rolls (Vegan and Paleo) takes several minutes to prepare.

Lasagna Rolls (Vegan and Paleo) takes several minutes to cook.

Lasagna Rolls (Vegan and Paleo) makes 3 servings.

The ingredients for Lasagna Rolls (Vegan and Paleo) are:

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
2 cup, sliced Zucchini
.5 cup Tomato Sauce
1 1tsp Coconut Oil
8 oz cashew cheese (recipe is separate)

Here is how you make Lasagna Rolls (Vegan and Paleo):

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!Serving Size: 8-12 rollsNumber of Servings: 3Recipe submitted by SparkPeople user KDMEOK.

The nutritional information for Lasagna Rolls (Vegan and Paleo) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 92.7

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 223.0 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 6.9 g
• Protein: 3.2 g