Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (26)
Love this….we got lazy and made it like traditional lasagna. I used fresh raw spinach and it worked great. Love the simplicity and how much it reminds me of lasagna.
DELICIOUS!
My friends tried it and couldn’t believe it was vegan! Swapped the frozen spinach for fresh and sauteed like another user recommended – thank you!
Great flavors, quick & simple recipe. I couldn’t get the zucchini to properly roll (user error!) so pivoted to open face, like Bruschetta and they turned out amazing! I had fresh spinach, so just a simple Sauté to add to the mix.
This recipe was great! Hosted last night and made this recipe bc one of our friends is dairy free and gluten free (I omitted the bread crumbs). I don’t think I would have tried this recipe otherwise. Everybody loved it and our guest asked for the recipe at least 2x. I, like another commenter, was excited bc hubby loved it despite not liking beans or quinoa! This’ll be a great way to get him to consume more veggies!
I had trouble slicing the zucchini thin enough to roll up, but I layered everything like a lasagna and it was delicious! (Cooking time was longer; I cooked until the zucchini was tender.)
Very good recipe but just a little bland herb wise. Its probably something I did, I am not great with herbs. I will definitely be making this more often.
Incredibly good! Better than traditional lasagna…Thank you!
What is the nutritional breakdown for this dish
Very good. My husband and I both liked it!
I made this last night and my husband couldn’t stop talking about how good it was, and how amazed he was that the “wanna-be-cheese actually tastes like cheese”(his words, lol) . I used a veg peeler and it was kinda tedious, but if you have a mandoline it would probably go a lot faster. The only sub I made was almonds for the cashews, as I didn’t have cashews on hand. I thought for sure the zucchini would turn to mush, but it held up well, and the bite-sized rollatinis did not fall apart. I will definitely make this again!
I just put it on the oven. Filling is delicious but I did add some more salt, pepper & garlic powder. I need to get a mandolin. I sliced with a knife by hand as my vegetable peeler cuts extremely thin & use it to peel carrots just to get the outer layer of skin off. I’ll add a comment about flavor after it’s eaten.
I used a vegetable peeler to make the zucchini slices. It worked pretty well. This recipe is pretty labor-intensive, but boy is it delicious! Even my husband liked it and he hates garbanzo beans and quinoa! Shhh. What he doesn’t know…
You have to add salt – a lot. 1/8 tsp is not enough. Bland.
I would say more lemon also. Sometimes we think something is bland because of a lack of salt but we can tingle our tongues in other ways as well!
If you eat little salt it’s plenty. I suggest you add more herbs instead of more salt.
Very good
I think it’s really good but I don’t recommend it for dinner it’s more of a snack
I wish I could add this to my meal planner so I could save it for future use. Disappointed.
Can you use fresh spinach instead? And if so, how much?
Hi Joanne,
Yes, you can use fresh spinach. We recommend lightly cooking down the fresh spinach to make filling to rollatini easier. 1lb of fresh spinach will cook down to about 1.5 cups, so using 1.25 to 1.5 lbs of fresh spinach should be the equivalent of 2 cups frozen. Let us know how it goes!
Keep an eye out for the “Add to Meal Planner” button to be synced with the recipe, Nina! FOK website recipes are published first and then they are synced. Enjoy this in your Forks Meal Planner 🙂
Great success! I threw in a bit more spinach and garlic powder. My family loved it, and I will make it again.
Any chance I can use fresh spinach rather than frozen? I can’t ever seem to get all the moisture out of frozen. How many cups fresh would you recommend?
This looks sensational. I would love to try this bc I know it would be A huge hit in my home. Any suggestions what I can use in place of the cashews. (No nuts)
You can always use a can of white beans (like cannelloni) instead of cashews or any nuts. They work well for sauces.
Raw sunflower seeds make a great substitute for cashews.