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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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