Whole 30 Lasagna Roll-Ups - Lunch

Make It Now Cooking Directions

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

Freeze For Later Cooking 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?

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. Flash freeze zucchini rolls.
15. Divide zucchini roll-ups between indicated number of quart bags. Portion 1 cup of sauce into each of the indicated number of pint bags. Reserve remaining sauce for another use.
16. Label and freeze.

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.

1. Thaw: In fridge
2. Top rolls with sauce and microwave 3-4 minutes until heated through and enjoy!