Tasty, easy and healthy—these rolls are an exciting twist on a classic Italian dish. I admit I was skeptical at first, I mean–raw lasagna?? However, I am so pleased with the intense flavors of foods in their natural state when you have the right mix of ingredients! Now, it would seem a shame to cook this dish and wash out the flavor and texture.
This raw marinara sauce is so flavorful–it just pops! With the creamy smooth nut ricotta filling and the thin wrapper of zucchini these rolls make a perfectly delicious snack or light meal!
Raw Lasagna Rolls
1 large Zucchini
Macadamia Nut Cheese
1 cup Macadamia nuts
1 tsp. Garlic, minced
1 tbsp. Lemon juice
½ med Tomato
¼ cup Sun-dried tomatoes
1 clove Garlic
1 tbsp. Olive Oil
½ each Dates
¼ tsp. Salt, or less, to taste
¼ tsp. Basil, dried
Fresh basil for garnish (optional)
Slice zucchini thin on mandoline or with a very sharp knife.
For macadamia cheese, blend nuts with lemon and salt and a bit of water if needed to make a creamy paste. Add salt to taste.
Soak sundried tomatoes for at least 30 minutes in warm water to soften. Process tomatoes with garlic, basil, olive oil and a bit of salt to taste.
Spread each thin slice of zucchini with cheese and roll up. Serve tomato sauce on the side for dipping or spoon a bit over each roll.