Description
Delicious and healthy Zucchini Lasagna Roll-Ups that offer a low-carb twist on traditional lasagna by replacing pasta with thinly sliced zucchini. Filled with a creamy ricotta and Parmesan mixture and baked with marinara and mozzarella, these roll-ups are perfect for a comforting, gluten-free Italian meal.
Ingredients
Scale
Zucchini
- 6 large zucchini
Cheese Mixture
- 1 (16-oz.) container ricotta cheese
- 3/4 cup freshly grated Parmesan, divided (1/2 cup + 1/4 cup)
- 2 large eggs
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Additional Ingredients
- 1 cup marinara sauce
- 1 cup grated mozzarella cheese
Instructions
- Preheat and Prep Zucchini: Preheat the oven to 400°F. Slice the zucchini lengthwise into 1/8-inch thick strips. Lay the strips on a paper towel-lined baking sheet and sprinkle lightly with kosher salt. Let them sit for 10 minutes to draw out excess moisture, then pat them dry thoroughly with paper towels.
- Make Ricotta Mixture: In a small bowl, combine the ricotta cheese, 1/2 cup of freshly grated Parmesan, eggs, and garlic powder. Season with kosher salt and freshly ground black pepper to taste, then mix well until smooth and combined.
- Assemble Roll-Ups: Spread a thin layer of marinara sauce evenly across the bottom of a 9×13-inch baking dish. On each zucchini slice, spread a layer of the ricotta mixture, spoon a thin layer of marinara sauce over the ricotta, then sprinkle with grated mozzarella cheese. Carefully roll up each slice and place them seam side down in the baking dish, packing them tightly together.
- Bake: Sprinkle the remaining 1/4 cup of Parmesan cheese 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. Serve warm.
Notes
- Patting zucchini slices dry is crucial to avoid a watery dish.
- Use fresh Parmesan and mozzarella for the best flavor and melt.
- Feel free to add fresh basil or spinach to the ricotta mixture for added flavor and nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a low-carb and gluten-free meal, this recipe makes an excellent pasta substitute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: zucchini lasagna, low carb lasagna, gluten free lasagna, baked zucchini roll-ups, ricotta roll-ups, Italian vegetarian recipe
