Description
This Zucchini Lasagna Roll-Ups recipe offers a low-carb twist on traditional lasagna by replacing noodles with thinly sliced zucchini. Filled with a creamy ricotta and Parmesan mixture, layered with marinara and mozzarella, then baked to bubbly perfection, these roll-ups make a light yet satisfying meal perfect for a healthy dinner option.
Ingredients
Scale
Zucchini
- 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
- Preheat and prepare zucchini: Preheat your oven to 400°F (200°C). Slice the zucchini lengthwise into ⅛-inch thick strips. Lay the strips out on a baking sheet lined with paper towels and sprinkle lightly with kosher salt. Allow them to sit for 10 minutes to draw out moisture, then pat dry with additional paper towels to remove excess liquid.
- Make ricotta filling: In a small bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan, eggs, and garlic powder. Season generously with kosher salt and freshly ground black pepper, then mix until smooth and well combined.
- Assemble roll-ups: Spread a thin layer of marinara sauce on the bottom of a 9″ x 13″ baking dish. Take each zucchini strip and spread a thin layer of the ricotta mixture on top. Spoon a little marinara sauce over the ricotta, then sprinkle with some mozzarella cheese. Carefully roll up the zucchini slices and place them seam-side down in the baking dish, packing them tightly together.
- Top and bake: Sprinkle the remaining 1/4 cup Parmesan over the assembled roll-ups. Bake in the preheated oven until the zucchini is tender and the cheese is melted and bubbly, approximately 20 minutes. Remove from oven and serve warm.
Notes
- Patting the zucchini dry is essential to avoid a watery dish.
- You can use low-fat ricotta and mozzarella to reduce fat content.
- Feel free to add fresh herbs like basil or oregano to the ricotta mixture for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: zucchini lasagna, low-carb lasagna, zucchini roll-ups, ricotta cheese, healthy lasagna, baked zucchini, Italian casserole
