Zucchini Lasagna Roll-Ups Recipe

Introduction

Zucchini lasagna roll-ups offer a fresh and light twist on traditional lasagna by replacing pasta with thin slices of zucchini. This dish is easy to assemble, packed with cheesy goodness, and perfect for a satisfying weeknight meal.

Ingredients

• 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
• Freshly ground black pepper
• 1 cup marinara sauce
• 1 cup grated mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into ⅛-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 moisture, then pat dry carefully with paper towels.
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 and stir until well combined.
3. Step 3: Spread a thin layer of marinara sauce on the bottom of a 9″x13″ baking dish. On each zucchini strip, spread a thin layer of the ricotta mixture, then spoon a small amount of marinara over the ricotta and sprinkle with mozzarella cheese. Carefully roll up each strip and place the roll-ups snugly in the baking dish.
4. Step 4: Sprinkle the remaining 1/4 cup Parmesan cheese evenly over the roll-ups. Bake in the preheated oven for about 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Tips & Variations

• Use a mandoline slicer to get evenly thin zucchini slices for easier rolling.
• Swap marinara for your favorite tomato sauce or add fresh herbs like basil to the ricotta mixture for extra flavor.
• For a meatier version, add cooked ground beef or Italian sausage to the ricotta filling.
• To keep zucchini from releasing too much water during baking, make sure to salt and pat it dry well before assembling.

Storage

Store any leftovers 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 until heated through, about 15 minutes, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare zucchini roll-ups ahead of time?

Yes, you can assemble the roll-ups up to a day in advance and refrigerate them covered until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.

What if I don’t have ricotta cheese?

You can substitute ricotta with cottage cheese or a blend of cream cheese and shredded mozzarella for a similar creamy texture and flavor.

Zucchini Lasagna Roll-Ups Recipe

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★★★★★

4.6 from 105 reviews

• Author: Harry
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Zucchini Lasagna Roll-Ups are a delicious and low-carb twist on traditional lasagna, featuring thinly sliced zucchini rolled with a creamy ricotta and Parmesan filling, baked in marinara sauce and topped with melted mozzarella. This dish is perfect for a light, vegetarian-friendly meal that doesn’t compromise on flavor.

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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

Seasonings

• 1/2 teaspoon garlic powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Sauces & Toppings

• 1 cup marinara sauce
• 1 cup grated mozzarella cheese

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Instructions

1. Preheat and Prepare Zucchini: Preheat your oven to 400°F (200°C). Using a sharp knife or mandoline, 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 gently pat dry with paper towels to avoid sogginess.
2. Make the Ricotta Mixture: In a small mixing bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan, eggs, and garlic powder. Season the mixture with kosher salt and freshly ground black pepper to taste. Stir everything until well combined and creamy.
3. Assemble the Roll-Ups: Spread a thin layer of marinara sauce evenly over the bottom of a 9-inch by 13-inch baking dish. Lay each zucchini strip flat and spread a thin layer of the ricotta mixture on top of it. Spoon a small amount of marinara sauce over the ricotta, then sprinkle with grated mozzarella. Carefully roll up each zucchini slice and place them seam-side down in the prepared baking dish, packing them tightly together.
4. Add Final Toppings and Bake: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top of the assembled roll-ups. Place the baking dish in the preheated oven and bake for about 20 minutes or until the zucchini becomes tender and the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving.

Notes

• For best results, slice the zucchini as uniformly thin as possible so they roll easily without cracking.
• If you want to reduce moisture further, you can also lightly grill or sauté the zucchini strips before assembling.
• Feel free to add fresh herbs like basil or oregano to the ricotta mixture for extra flavor.
• This dish can be prepared a day ahead and refrigerated; bake just before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Keywords: zucchini lasagna, low carb lasagna, vegetarian lasagna, gluten-free lasagna, ricotta roll-ups, baked zucchini recipe