Zucchini Lasagna Roll Recipe

This gluten-free Zucchini Lasagna Roll recipe is healthy but with all the flavor of the traditional version. It is very easy to make and it is stuffed with ricotta and parmesan and topped with marinara and mozzarella cheese.

Course Main Course

Cuisine American

Keyword dinner, gluten-free, healthy, low-carb, Special Diet, vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 251kcal

Author Olivia Ribas

Ingredients

15 oz part-skim ricotta
2 tbsp parsley chopped
1 large egg
1/4 cup freshly grated Parmesan cheese
16 oz part-skim mozzarella cheese shredded
4 cups homemade tomato sauce or sugar-free tomato sauce.
4 medium zucchini sliced 1/8" thick (UPDATE: Grill or broil the zucchini slices before assembling your lasagna. It helps to draw out some moisture!)

US Customary - Metric

Instructions

Preheat oven to 375°.
In a medium bowl, mix ricotta cheese, parsley, parmesan cheese, and an egg. Stir well.
In a casserole, spread some homemade tomato sauce on the bottom.
Start by placing wax paper, aluminum foil, or a clean cutting board on the counter and lay out zucchini slices.
Spread about 3 tablespoons of the ricotta mixture first over each individual zucchini slice.
Then, sprinkle some mozzarella cheese.
Carefully roll up and place them in the baking dish.
After that, use remaining tomato sauce to top the zucchini lasagna rolls.
Sprinkle parmesan and mozzarella cheese.
Bake covered with foil for approximately 30 minutes. Remove the foil and bake for 15-20 minutes more until cheese is melted.

Notes

Use smaller zucchinis as super large zucchinis tend to be watery.
Shredding cheese from a block will yield a smoother melty cheese than pre-shredded cheese.
Feel free to add more cheese on top if you want a cheesier lasagna roll up.
To store: Keep in mind that zucchini is a watery vegetable so the longer you store it, the more the texture changes (this is why I don't recommend freezing this). So, try eating this zucchini lasagna roll recipe immediately or only keeping it for 2-3 days in the fridge in an airtight container.
To reheat: Reheat the lasagna rolls in the microwave until warmed through.

Nutrition