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Whole 30 Lasagna Roll-Ups - Lunch

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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.

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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Slow Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1 serving = 6 rolls and 1 cup of sauce
Amount Per Serving
Calories
582
Total Fat
28g
Saturated Fat
5g
Cholesterol
53mg
Sodium
1741mg
Potassium
679mg
Total Carbohydrates
64g
Fiber
29g
Sugar
16g
Protein
28g
WW+ Points
14
WW SmartPoints
18

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?

    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.

    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.

  2. 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.

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