Zucchini And Corn Stuffed Lasanga Rolls Recipe

Name: Zucchini And Corn Stuffed Lasanga Rolls Recipe
Total time: 50 min
Yield: 12
Cuisine: Italian

Recipe By Vegetarian Gastronomy

Lasagna rolls are a fun way to easily get single serving portions Add in zucchini, corn, and vegan ricotta for a healthy meal

4.9

20 Rating -

Rate

50minstotal

15minsPrep

35minsCook

50m.total

15m.Prep

35m.Cook

plan

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Ingredients for Zucchini And Corn Stuffed Lasanga Rolls Recipe

1 Lasagna noodles, gluten free:use brown rice pasta, my favorite is tinkyada brand brown rice lasagna noodles
0.06 cup Vegan mozzarella, miyoko fresh mozzarella or follow your heart mozzarella shreds
0.13 tablespoon Olive oil
0.33 cup Zucchini, shredded and squeezed dry
0.67 Cloves Garlic, Minced
0.17 cup Frozen corn, defrosted
0.17 tablespoon Chives, Chopped
1/25 cup Vegan parmesan cheese, follow your heart vegan parm
2.50 ounce Vegan ricotta cheese, homemade or kite hill vegan ricotta
0.33 cup Marinara sauce, store bought or my spicy tomato sauce
As required Basil, chopped for garnish
As required Salt/freshly grounded black pepper

Nutrition
value

276

calories per serving

14 g Fat18 g Protein19 g Carbs5 g FiberOther

Current Totals

Fat
14g
Protein
18g
Carbs
19g
Fiber
5g

MacroNutrients

Carbs
19g
Protein
18g
Fiber
5g

Fats

Fat
14g

Vitamins & Minerals

Calcium
441mg
Iron
2mg
Vitamin A
820mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
109mcg
Vitamin B12
< 1mcg
Vitamin C
34mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
56mg
Manganese
2mg
Phosphorus
309mg
Selenium
19mcg
Zinc
3mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Vegetarian Gastronomy