Here’s a delicious and lighter take on lasagna Zucchini Lasagna Rolls! Perfect for those looking to reduce carbs or enjoy a veggie-packed twist on the classic lasagna.
Ingredients:
- 3 medium zucchinis (sliced lengthwise into 1/8-inch thick slices)
- 1 tablespoon olive oil (for grilling or sautéing zucchini)
- Salt and pepper, to taste
For the Filling:
- 1 1/2 cups ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
Instructions:
Prepare the Zucchini:
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into 1/8-inch thick strips. You should aim for about 8-10 strips per zucchini.
Lightly salt the zucchini slices and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
Prepare the Filling:
In a medium bowl, combine ricotta cheese, egg, shredded mozzarella, Parmesan cheese, basil, garlic powder, dried oregano, and salt and pepper to taste.
Prepare the Sauce:
In a small saucepan, heat olive oil over medium heat . Stir and simmer for 5 minutes to let the flavors meld together.
Assemble the Rolls:
Spread a small spoonful of the ricotta mixture on each zucchini slice. Roll up the zucchini slices tightly with the filling inside.
Top and Bake:
Pour the marinara sauce over the rolls, covering them evenly.
Sprinkle extra shredded mozzarella on top for a cheesy finish.
Serve:
These Zucchini Lasagna Rolls are a great, healthier alternative to traditional lasagna. They’re full of flavor and make for a satisfying, lighter meal. Enjoy!