Zucchini Lasagna Rolls Recipe
These Zucchini Lasagna Rolls are made with three types of cheese, tomato sauce, and zucchini noodles. They’re so easy to make and packed with all the flavors of traditional lasagna.
Servings: 9 people
Equipment
Ingredients
- 4 medium zucchini sliced 1/8" thick
- 15 oz ricotta
- 2 tbsp parsley chopped
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- salt and black pepper
- 16 oz mozzarella cheese shredded
- 1 cup homemade tomato sauce
- Fresh basil leaves as garnish
Instructions
- Preheat oven to 375°.
- Lay your zucchini strips in a single layer on a clean kitchen towel or several sheets of paper towels. Allow them to sit while you prepare the rest of the ingredients, so they can release any excess moisture. Before assembling your roll-ups, pat the tops of the strips dry.
- In a medium bowl, mix ricotta cheese, parsley, egg, parmesan cheese, salt, and black pepper. Stir well.
- Spread half of the tomato sauce on the bottom of a 9×13 inch baking dish.
- Spread about 3 tablespoons of the ricotta mixture over each individual zucchini slice. Then, sprinkle some mozzarella cheese on top before rolling up each zucchini slice.
- Carefully roll up the zucchini slices and place them in the baking dish.
- After that, spread the remaining tomato sauce on top and sprinkle the rest of the mozzarella cheese evenly over the baking dish.
- Bake for approximately 30-35 minutes or until bubbly brown. Garnish with basil before serving.
Notes
- Use smaller zucchinis as 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 cheesier lasagna roll-ups.
Nutrition
Serving: 1/9 | Calories: 251kcal | Carbohydrates: 11.9g | Protein: 20.8g | Fat: 13.9g | Sodium: 519.2mg | Sugar: 4.9g