Zucchini Lasagna Roll-Ups Recipe
Zucchini Lasagna Roll-Ups offer a delicious low-carb twist on traditional lasagna by using thinly sliced zucchini instead of pasta. Filled with a creamy mixture of ricotta, Parmesan, and mozzarella, these roll-ups are baked to perfection with marinara sauce for a flavorful and satisfying meal that’s both gluten-free and vegetarian.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Zucchini Roll-Ups
- 6 large zucchini
- 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
- 1 cup marinara sauce
- 1 cup grated mozzarella cheese
Instructions
- Prepare the zucchini: Preheat your oven to 400°F (200°C). Using a mandoline or sharp knife, slice the zucchini lengthwise into 1/8-inch thick strips. Lay the strips on a baking sheet lined with paper towels, sprinkle lightly with kosher salt to draw out moisture, and let them sit for 10 minutes. Then, pat each strip dry with paper towels to remove excess water, ensuring they will not make the dish soggy.
- 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 kosher salt and freshly ground black pepper to taste. Mix until smooth and well combined.
- Assemble the roll-ups: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Lay out the zucchini strips flat, and spread a generous thin layer of the ricotta mixture on each strip. Spoon another thin layer of marinara sauce over the ricotta, then sprinkle with grated mozzarella cheese. Carefully roll up each zucchini strip and place the roll-ups seam-side down next to each other in the baking dish, packing them snugly.
- Bake to finish: 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 oven and allow to cool slightly before serving.
Notes
- Using paper towels to drain the zucchini is crucial to avoid a watery lasagna roll-up.
- You can prepare these roll-ups ahead and refrigerate before baking for convenience.
- For a vegetarian meal, ensure your marinara sauce contains no meat ingredients.
- Feel free to add fresh herbs like basil or oregano for added flavor.
- Substitute eggs with egg replacer for a vegetarian or egg-free version.
Keywords: zucchini lasagna, low-carb lasagna, gluten-free lasagna, vegetarian roll-ups, ricotta roll-ups, healthy Italian dinner
Find it online: https://flavorsbymaya.com/zucchini-lasagna-roll-ups-recipe/
