Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Lasagna sans noodles! Slices of roasted zucchini and eggplant stuffed with herbed ricotta cheese & quinoa! Gluten-free and can be made either vegan or vegetarian!
We spent the past weekend in one of my favorite places in the country, Lake Tahoe. It’s my go-to place when I need a little R&R, and I’m thankful that it’s only two hours from our place in Sacramento.
After a particular grueling hike on Sunday morning, BL and I got to talking about food (fancy that!). Mostly about the fact that he would like some healthier food for the next few weeks. Totally agree. While I don’t think our menu is unhealthy by any stretch of the imagination, we have been relying on more quick, fast, take-out meals as of late.
Of course, this conversation came after the fact that I was dying to use up our leftover eggplant & zucchini in lasagna. All ingredients purchased at the Farmer’s Market last Thursday, ready and waiting for me when we returned home on Sunday night. Apparently Lasagna, even my cleaned up version, isn’t the way BL was picturing a healthy dinner.
Back to the drawing board. Well kinda. Instead of focusing on traditional carb-heavy lasagna, I pulled out the noodles and replaced them with thin strips of roasted zucchini and eggplant.
Since I’m not a huge fan of the texture of ricotta cheese (Shh! Don’t tell my Italian grandmother), I used my favorite high-protein swap: Tofu Ricotta. Don’t worry, both versions work fine here so use whichever you prefer. Since I wanted to reduce our pasta intake but still keep some type of grain in, I included a bit of quinoa to be stuffed with the ricotta. Maybe this meal was turning out to be more rollatini and less lasagna. Either way, it was perfect.
Whether it’s traditional noodles or veggie noodles, I’m a huge fan of rolling individual noodles instead of layering them. Mostly because of portion control- I need all the help I can get when it comes to overindulging on Italian food.
You are going to love these lasagna rolls! They are
Vegetarian or Vegan
Now get rolling!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
For vegetarian version, replace the ricotta cheese with the tofu. Remove the miso paste, lemon juice, and only use 1 clove of garlic.