Zucchini And Corn Stuffed Lasanga Rolls Recipe

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
Zucchini And Corn Stuffed Lasanga Rolls
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ingredients serve

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
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Recipe By Vegetarian Gastronomy