These Lasagna Roll Ups with Zucchini are packed with Italian flavor and are Whole 30 compliant! With tangy tomatoes and seasoned meat finished off with cashew cream, you will be convinced that pasta isn't necessary for good lasagna.
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
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- Using a mandolin or cheese slicer cut zucchini into thin strips, lengthwise.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Using a mandolin or cheese slicer cut zucchini into thin strips, lengthwise.
- Lay zucchini strips flat on paper towels. Do not overlap. Sprinkle with sea salt #1. Let sit for 2 hours.
- Wrap in layers in cloth towels and place in a plastic bag overnight.
- Place cashews in a bowl and cover with enough water to come above cashews by 1-2 inches.
- Soak for 2 hours.
- 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.
- Process until smooth and creamy.
- 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.
- Pat zucchini dry to remove any excess water.
- Place about a tsp of cashew cream on one end of zucchini and roll up.
- Set on top of tomato mixture in slow cooker.
- Continue to add roll ups to slow cooker. Layer roll ups as needed.
- Cook on low for 4 hours.
- 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
2 Comments
Join the discussionLabor intensive, flavorless. Will be throwing out the roll ups and remaking the sauce.
Hi Cheryle, I’m so sorry this recipe did not turn out well for you. Did you have any other feedback on what you think made it flavorless or suggestions on how to improve it. I will pass your feedback along to our Menu Builder team.