Zucchini Lasagna Roll-Ups

Jump to Recipe

If you’re looking for a satisfying, low-carb alternative to traditional lasagna, zucchini lasagna roll-ups are the answer. Packed with a creamy ricotta filling, marinara sauce, and melted cheese, these roll-ups are as delicious as they are healthy. Perfect for weeknight dinners or meal prepping, this dish brings all the comfort of classic lasagna without the carbs.

How to Make Zucchini Lasagna Roll-Ups

The secret to this dish lies in thinly sliced zucchini, which replaces pasta. Layer it with a creamy ricotta mixture, roll it up, and bake to perfection. The result? A hearty and satisfying meal!

Ingredients

For the Roll-Ups:

• 4 medium zucchini: Thinly sliced lengthwise; these act as the lasagna noodles.
• 1 cup ricotta cheese: Provides a creamy and rich texture.
• 1 cup shredded mozzarella cheese: Used for filling and topping.
• ½ cup grated Parmesan cheese: Adds nutty, salty flavor.
• 1 egg: Binds the ricotta filling.
• 2 cloves garlic, minced: Enhances the overall flavor.
• 2 teaspoons Italian seasoning: Adds a traditional lasagna taste.
• 2 cups marinara sauce: For layering and baking.
• Salt and pepper, to taste: Balances and enhances flavors.

Optional Garnishes:

• Fresh basil leaves
• Extra Parmesan for sprinkling

Directions

1. Prep the Zucchini
   • Use a mandoline or sharp knife to slice the zucchini into thin, even strips. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
2. Make the Ricotta Filling
   • In a mixing bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Stir until well blended.
3. Assemble the Roll-Ups
   • Lay a zucchini slice flat. Spread about 1 tablespoon of the ricotta mixture onto one end of the slice. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining slices.
4. Layer the Dish
   • Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the zucchini roll-ups over the sauce. Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
5. Bake
   • Preheat your oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
6. Garnish and Serve
   • Let the roll-ups cool slightly before serving. Garnish with fresh basil leaves and extra Parmesan if desired.

Tips for Perfect Zucchini Lasagna Roll-Ups

• Remove moisture: Salting the zucchini before assembling helps prevent a watery dish.
• Customize fillings: Add cooked spinach or chopped herbs to the ricotta mixture for extra flavor.
• Use a mandoline: This ensures even slices for easier rolling.

Serving Suggestions

Pair these zucchini lasagna roll-ups with a fresh green salad or roasted vegetables for a complete, balanced meal. A side of garlic bread works well too if you’re not strictly low-carb.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Assemble the roll-ups but don’t bake them. Freeze the dish tightly wrapped for up to 2 months. Thaw in the fridge overnight before baking.
• Reheat: Warm leftovers in the oven at 350°F (175°C) until heated through.

FAQ

1. Can I use yellow squash instead of zucchini?

Yes! Yellow squash works just as well and provides a slightly sweeter flavor.

2. How do I prevent the dish from getting watery?

Salting the zucchini slices and patting them dry before assembly helps remove excess moisture.

3. Can I make this dish vegetarian?

Absolutely! Use a marinara sauce without meat and you’re good to go.

4. What other cheeses can I use?

Feel free to add shredded provolone or gouda for a unique twist.