Back
Recipes / Lunch

Whole 30 Lasagna Roll-Ups - Lunch

Plan This Recipe Print

Whole 30 Lasagna Roll-Ups - Lunch

Olivia
The Cook
6 Servings
17 Ingredients
7 Comments

Seasonal zucchini stands in for pasta in this Whole30 compliant dish packed with Italian flavor. With tangy tomatoes and seasoned meat finished off with cashew cream, you will be convinced that pasta isn't necessary for good lasagna.

Read More
6 Servings
17 Ingredients
7 Comments

Ingredients

  • 5 medium Zucchini
  • 2 teaspoons Sea Salt #1
  • 1 ½ cups Cashews, Raw, Soaked
  • 4 fluid ounces Water, Cold
  • 1 tablespoon Apple Cider Vinegar
  • ½ teaspoons Onion Powder #1
  • ½ teaspoons Garlic Powder #1
  • ½ teaspoons Black Pepper
  • ½ teaspoons Sea Salt #2
  • 28 ounces Tomato Puree
  • 28 ounces Crushed Tomatoes, Canned
  • 1 teaspoon Onion Powder #2
  • 2 teaspoons Sea Salt #3
  • 2 teaspoons Garlic Powder #2
  • 1 tablespoon Oregano, Dried
  • 1 cup cook Ground Pork
  • ¾ cups cook Ground Beef

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Using a mandolin or cheese slicer cut zucchini into thin strips, lengthwise.
  2. 9942098 Upgrade to a paid membership 53660 to unlock all instructions 72732
  3. 6091862 Upgrade to a paid membership 68806 to unlock all instructions 73843
  4. 8671637 Upgrade to a paid membership 32158 to unlock all instructions 80372
  5. 9741330 Upgrade to a paid membership 74964 to unlock all instructions 61982
  6. 6719762 Upgrade to a paid membership 56937 to unlock all instructions 20749
  7. 7024719 Upgrade to a paid membership 36431 to unlock all instructions 22234
  8. 3196453 Upgrade to a paid membership 31652 to unlock all instructions 76280
  9. 6926168 Upgrade to a paid membership 37764 to unlock all instructions 47915
  10. 9473270 Upgrade to a paid membership 1984 to unlock all instructions 94703
  11. 312865 Upgrade to a paid membership 67121 to unlock all instructions 10662
  12. 1654145 Upgrade to a paid membership 96928 to unlock all instructions 72878
  13. 8397839 Upgrade to a paid membership 17468 to unlock all instructions 63400
  14. 7117077 Upgrade to a paid membership 25257 to unlock all instructions 78989
  15. 8712822 Upgrade to a paid membership 5752 to unlock all instructions 67036
  16. 5027569 Upgrade to a paid membership 36544 to unlock all instructions 68305

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 1924157 Upgrade to a paid membership 63983 to unlock all instructions 61140

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Using a mandolin or cheese slicer cut zucchini into thin strips, lengthwise.
  2. Lay zucchini strips flat on paper towels. Do not overlap. Sprinkle with sea salt #1. Let sit for 2 hours.
  3. Wrap in layers in cloth towels and place in a plastic bag overnight.
  4. Place cashews in a bowl and cover with enough water to come above cashews by 1-2 inches.
  5. Soak for 2 hours.
  6. Drain cashews and place into a food processor with water, apple cider vinegar, onion powder #1, garlic powder #1, black pepper and sea salt #2.
  7. Process until smooth and creamy.
  8. In a slow cooker set to low, combine tomato puree, crushed tomatoes, onion powder #2, sea salt #3, garlic powder #2, oregano and cooked ground meats.
  9. Pat zucchini dry to remove any excess water.
  10. Place about a tsp of cashew cream on one end of zucchini and roll up.
  11. Set on top of tomato mixture in slow cooker.
  12. Continue to add roll ups to slow cooker. Layer roll ups as needed.
  13. Cook on low for 4 hours.
  14. To serve, spoon several roll ups into a bowl and top with a cup of meat sauce

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 6 rolls & 1 cup sauce
Amount Per Serving
Calories
497
Total Fat
28g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
52mg
Sodium
1951mg
Total Carbohydrates
38g
Fiber
8g
Sugar
18g
Protein
27g
WW Freestyle
12

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free, gluten-free-dairy-free, dairy-free, summer, egg-free, whole30, gaps, real-food, fall, spring, winter, slow-cooker, wwsmartpoints

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free, gluten-free-dairy-free, dairy-free, summer, egg-free, whole30, gaps, real-food, fall, spring, winter, slow-cooker, wwsmartpoints

7 Comments

Join the discussion

  1. Am I missing something about the zucchini? Do you cook it before rolling it? Do you slice it before/after cooking? How long?

    Reply

    1. Sarah, the directions for that are in the Prep Instructions for the night before your big cooking day. “Using a mandolin or cheese slicer cut zucchini into thin strips, lengthwise. Lay zucchini strips flat on paper towels. Do not overlap. Sprinkle with salt. Let sit for 2 hours. Wrap in layers in cloth towels and place in a plastic bag overnight.” The cashews will also need to be soaked overnight.

      Reply

    1. Good question Julie. Many of of breakfasts and lunches are simply reheated in the microwave to save you time on serving day. Heat and go works best for those meals. However, some of our dinners will use the slow cooker, stovetop, oven, etc. As a pro member you can filter recipes in menu builder by cooking method.

      Reply

  4. What is an alternative if you do not have a food processor? Blender? Ninja? I have a tiny kitchen and just have the essentials. By tiny, It is crowded with just one in there.

    Reply