If you’re on the lookout for a delicious, light, and satisfying twist on a classic Italian dish, look no further than zucchini and ricotta lasagna roll-ups. This low-carb, gluten-free alternative to traditional lasagna not only bursts with flavor but is also simple to prepare and perfect for any meal—whether you’re hosting guests or serving your family a weeknight treat.

Why Zucchini Lasagna Roll-Ups?

Traditional lasagna has its charm, but for those looking to reduce their carb intake or avoid gluten, it can be off the table. Enter zucchini, a versatile and nutritious substitute that stands in for pasta with ease. The thin zucchini slices bring a mild, fresh taste that complements the rich, cheesy filling without the heaviness of regular lasagna noodles. Plus, the zucchini’s natural moisture is tamed using a simple salting trick, ensuring the final dish isn’t watery but perfectly balanced with cheesy, savory goodness.

Key Ingredients

Here’s what you’ll need to create this delightful dish:

4 medium zucchinis – thinly sliced lengthwise
1 teaspoon salt – to draw out moisture
1 cup ricotta cheese – creamy and rich for the filling
1 cup shredded mozzarella cheese, divided – for that melty, gooey finish
1/2 cup grated Parmesan cheese – adds a sharp, nutty depth
1 large egg – helps bind the filling
2 cloves garlic, minced – for aromatic flavor
1 tablespoon fresh parsley, chopped – adds brightness
1 and 1/2 cups marinara sauce – your favorite store-bought or homemade variety
1 teaspoon olive oil – for greasing the dish
1/4 teaspoon black pepper – for seasoning

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Prepare the zucchini: Use a mandoline slicer or a sharp knife to create thin strips about 1/8 inch thick. Lay the strips on a baking sheet lined with paper towels. Sprinkle them evenly with salt and let them sit for 10 minutes. This step is crucial to draw out excess moisture and prevent a soggy dish. After 10 minutes, pat the zucchini dry with a clean towel.
Make the cheese filling: In a medium bowl, combine ricotta cheese, half of the shredded mozzarella, Parmesan cheese, egg, garlic, parsley, and black pepper. Mix until everything is evenly incorporated.
Assemble the roll-ups: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Take a zucchini strip and spread a spoonful of the cheese mixture along its length. Roll it up tightly and place it seam-side down in the dish. Repeat with the remaining strips and filling.
Top and bake: Spoon the remaining marinara sauce over the roll-ups and sprinkle the top with the remaining mozzarella cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Serve: Allow the dish to cool slightly before serving. Garnish with extra parsley if desired.

Final Thoughts

These zucchini and ricotta lasagna roll-ups prove that indulgence doesn’t have to come with guilt. With their balanced blend of creamy cheeses, tender zucchini, and robust marinara sauce, they’re bound to become a new favorite. Perfect as a main dish or a show-stopping side, they bring the taste of Italy to your table with a health-conscious twist. Whether you follow a low-carb or gluten-free diet, or simply enjoy experimenting with fresh ingredients, this recipe is a must-try!

Zucchini and Ricotta Lasagna Roll-Ups

Author: Alice

Print Recipe

Description

Discover the delicious and guilt-free pleasure of zucchini and ricotta lasagna roll-ups. This low-carb, gluten-free twist on a classic Italian favorite uses zucchini slices in place of pasta, creating a light and flavorful meal that’s perfect for any occasion. The secret salt trick ensures that your roll-ups aren’t watery but instead are filled with cheesy goodness. Impress your guests or treat your family to this delightful keto-friendly dish.

Ingredients

– 4 medium zucchinis
– 1 teaspoon salt
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 and 1/2 cups marinara sauce
– 1 teaspoon olive oil
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
2. Use a mandoline slicer or a sharp knife to thinly slice the zucchinis lengthwise into strips, about 1/8 inch thick.
3. Lay the zucchini strips on a baking sheet lined with paper towels. Sprinkle evenly with salt and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with a clean towel.
4. In a medium bowl, mix the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic, parsley, and black pepper until well combined.
5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
6. Take a zucchini strip and spread a spoonful of the cheese mixture along its length. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining zucchini strips and filling.
7. Spoon the remaining marinara sauce over the roll-ups and sprinkle the top with the remaining mozzarella cheese.
8. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Allow the roll-ups to cool slightly before serving. Garnish with extra parsley if desired.

0 Shares