Zucchini Lasagna Roll-Ups Recipe

Introduction

Zucchini Lasagna Roll-Ups offer a fresh, lighter take on traditional lasagna by using thinly sliced zucchini instead of pasta. This dish is perfect for anyone craving the comforting flavors of lasagna without the extra carbs, making it both delicious and nutritious.

Ingredients

• 6 large zucchini
• 1 (16-oz.) container ricotta
• 3/4 cup freshly grated Parmesan, divided
• 2 large eggs
• 1/2 teaspoon garlic powder
• Kosher salt
• Freshly ground black pepper
• 1 cup marinara sauce
• 1 cup grated mozzarella

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Slice the zucchini lengthwise into 1/8-inch thick strips. Lay the strips on a paper towel-lined baking sheet, sprinkle lightly with salt, and let them drain for 10 minutes. Then, pat dry with paper towels to remove excess moisture.
2. Step 2: While the zucchini drains, prepare the ricotta mixture. In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, eggs, and garlic powder. Season with salt and freshly ground black pepper to taste, then mix until smooth.
3. Step 3: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. On each zucchini strip, spread a layer of the ricotta mixture, spoon a thin layer of marinara sauce over the ricotta, then sprinkle with some mozzarella. Carefully roll up each strip and place the roll-ups tightly in the baking dish.
4. Step 4: Sprinkle the remaining 1/4 cup Parmesan over the top of the roll-ups. Bake for about 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Serve warm.

Tips & Variations

• Use a mandoline slicer for uniform zucchini strips to ensure even cooking.
• Try adding chopped fresh basil or spinach to the ricotta mixture for extra flavor and nutrition.
• For a meatier version, add cooked ground beef or sausage to the marinara sauce before assembling.
• If zucchini strips release too much water while baking, briefly drain any excess liquid from the baking dish before serving.

Storage

Store leftover zucchini lasagna roll-ups in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these roll-ups ahead of time?

Yes, you can assemble the roll-ups up to a day in advance and refrigerate them covered. Bake just before serving for best results.

What can I substitute for ricotta cheese?

If you don’t have ricotta, cottage cheese blended until smooth works well as a substitute. You can also use a soft goat cheese for a tangier flavor.

Zucchini Lasagna Roll-Ups Recipe

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★★★★★

4.7 from 91 reviews

Zucchini Lasagna Roll-Ups are a delicious low-carb alternative to traditional lasagna, featuring tender zucchini slices rolled with a creamy ricotta and cheese filling, baked in a flavorful marinara sauce until bubbly and golden. This recipe is perfect for a light yet satisfying meal.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables

• 6 large zucchini

Cheese Mixture

• 1 (16-oz.) container ricotta cheese
• 3/4 cup freshly grated Parmesan cheese, divided
• 2 large eggs
• 1/2 teaspoon garlic powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Other

• 1 cup marinara sauce
• 1 cup grated mozzarella cheese

Instructions

1. Prepare zucchini: Preheat your oven to 400°F (200°C). Slice the zucchini lengthwise into very thin strips, about ⅛ inch thick. Arrange the slices on a paper towel-lined baking sheet, sprinkle them lightly with salt, and let them sit for 10 minutes to draw out moisture. Afterward, pat the zucchini dry with paper towels to remove excess water.
2. Make the ricotta filling: In a small bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan, eggs, garlic powder, and season with salt and freshly ground black pepper. Mix thoroughly until smooth and well incorporated.
3. Assemble roll-ups: Spread a thin layer of marinara sauce over the bottom of a 9×13-inch baking dish. On each zucchini slice, evenly spread a layer of the ricotta mixture, spoon a small amount of marinara sauce over the ricotta, then sprinkle with grated mozzarella cheese. Carefully roll up each zucchini slice and place the roll-ups seam side down in the baking dish, packing them tightly together.
4. Bake: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the assembled roll-ups. Bake in the preheated oven for about 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Remove from the oven and serve warm.

Notes

• Patting the zucchini dry after salting is essential to prevent watery lasagna roll-ups.
• You can use homemade marinara or store-bought sauce depending on your preference.
• For extra flavor, add fresh basil or Italian seasoning to the ricotta mixture.
• These roll-ups can be prepared ahead of time and baked just before serving.
• To keep this dish low-carb, avoid adding pasta and focus on the zucchini as the noodle substitute.

Keywords: zucchini lasagna, low-carb lasagna, ricotta roll-ups, healthy Italian, baked zucchini rolls, gluten-free lasagna alternative