Vegan Zucchini Ricotta Rolls (Gluten, Dairy, Grain Free, Low Carb)

These Vegan Zucchini Ricotta Rolls are fresh, flavorful and delicious. They are stuffed with my home made Vegan Ricotta Cheese, and I also added some button mushrooms to the ricotta for some extra umami flavor. They are really easy to make and are ready to serve in 40 minutes.

These Zucchini Ricotta Rolls are perfect when you crave something warm, filling, yet light and fresh. They come with a lot of flavor and are really satisfying. I really love the idea of ricotta filled lasagna rolls… but since I don’t eat gluten, and I don’t like pasta, this is such a great substitute for the original ones. I also remember when eating regular lasagna rolls before I got IBS. It always got a heavy food coma and just felt like I wanted to lie down for the rest of the day. The great thing about these rolls is that you don’t get that food coma but still get to enjoy the delicious combination of the baked zucchini, tomato sauce, ricotta and the melted cheese.

Ingredients for these Vegan Zucchini Ricotta Rolls:

  • Zucchini
  • Vegan cheese
  • Firm tofu
  • Vegan Ricotta
  • Button mushrooms
  • Tomato sauce
  • Yellow onion
  • Garlic
  • Fresh basil
  • Oregano

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Vegan Zucchini Ricotta Rolls (Gluten, Dairy, Grain Free, Low Carb)

These zucchini ricotta rolls are easy, fresh and a healthy option to regular lasagna rolls
Course Dinner, Main Course, Main Dish
Cuisine Italian
Keyword Easy, Fresh, Gluten-Free, Grain Free, Healthy, Nut Free, Oil Free, Quick, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 rolls


For the rolls

  • 12 slices of Zucchini thinly sliced
  • 1 dl Vegan cheese

For the ricotta

  • 1/2 package Firm tofu
  • 1/2 medium sized Cauliflower head cut into smaller florets
  • 2 tbsp Lemon juice
  • 2 tbsp Natural yeast
  • 1/2-1 tbsp Olive oil (optional, I did not use it)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Button mushrooms

For the tomato sauce

  • 1/2 can Tomato sauce
  • 1/2 Yellow onion finely chopped
  • 1 hand full of fresh basil roughly chopped
  • 1 tsp Oregano
  • 1 Garlic clove minced
  • Salt, to taste
  • Pepper, to taste


  • Preheat the oven to 200 degrees Celsius.
  • Put the cauliflower florets on a parchment covered baking sheet and bake for 10-15 minutes until it starts to get golden brown.
  • Meanwhile prepare the tomato sauce by preheating a nonstick pan over medium heat.
  • Add the diced onion and minced garlic and fry for 3-4 minutes.
  • Add the tomato sauce, oregano, salt and pepper and let i simmer for 10 minutes.
  • At the end add the fresh basil.
  • Slice the zucchini using a mandolin until you have 12 slices.
  • When the cauliflower is ready, put it in a blender together with the tofu, natural yeast, mushrooms, lemon juice, olive oil (if using), salt and pepper and blend until you have a smooth ricotta-like texture.
  • Add about one tablespoon of ricotta to each zucchini slice and roll up.
  • Put half of the tomato sauce on the bottom of a oven safe pan.
  • add the rolls to the pan.
  • Add more sauce on top and sprinkle cheese over the rolls.
  • Cover with foil and bake for 15 minutes.
  • Turn on the grill/broil function and bake until the cheese is golden brown.

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