Description
These Zucchini Lasagna Roll Ups are a lighter, gluten-free take on classic lasagna, featuring thinly sliced zucchini rolled around a creamy ricotta and spinach filling, baked in marinara sauce with melted mozzarella.
Ingredients
- 2 to 3 firm zucchini, sliced lengthwise, ¼-inch thick (you will need 12 slices)
- 8 to 10 ounces baby spinach
- 1½ cups fat free ricotta cheese or regular ricotta cheese
- ½ cup finely grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 to 3 cloves garlic, minced
- ½ teaspoon Italian seasoning
- salt to taste
- freshly ground black pepper to taste
- 2 cups tomato sauce or marinara sauce
- ¾ cup shredded part skim mozzarella cheese
- 2 tablespoons thinly sliced fresh basil
Instructions
- Prep. Preheat the oven to 350˚F. Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
- Prepare the zucchini. Slice the zucchini and arrange the slices flat on a paper-towel-lined baking sheet (or any other flat surface), sprinkle them with salt, and set aside for 15 minutes.
- Cook the spinach. Spray a skillet with cooking spray and set over medium heat. Add spinach to the skillet and cook for 2 minutes or until wilted. Remove spinach from skillet and let cool for a couple of minutes.
- Combine. In a medium bowl, combine the prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
- Fill. Lay out the zucchini slices on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each slice.
- Roll. Roll up the zucchini around the filling and transfer the bundles to the prepared baking dish, seam-side down. Repeat the process with the remaining zucchini and ricotta mixture.
- Bake. Spoon marinara over the zucchini and add shredded mozzarella cheese on top. Bake for 25 to 30 minutes or until bubbly and the zucchini is tender.
- Finish. Remove from the oven and let it rest for 5 to 10 minutes. Garnish with basil ribbons and serve.
Notes
- Using fat-free ricotta cheese can help reduce the overall fat content.
- Salting the zucchini before rolling helps draw out excess moisture, preventing a watery dish.
- Allowing the dish to rest after baking helps the filling set and makes it easier to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian