Enjoy these Zucchini Lasagna Roll-Ups, a light and flavorful alternative to traditional lasagna. Mei takes a classic dish and brightens it up for you, keeping the comfort while cutting the carbs. It is a taste of tradition meeting fresh inspiration.
Author:Mei Sprout
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Italian-American
Diet:Low Fat
Ingredients
Scale
4 medium zucchini
1 cup ricotta cheese (part-skim)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 large egg, lightly beaten
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 1/2 cups marinara sauce
1/2 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. You will need about 12 good strips.
Blot the zucchini strips dry with paper towels. This step helps remove excess moisture.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, basil, egg, garlic powder, salt, and pepper. Mix well.
Spread about 1/2 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Lay a zucchini strip flat. Spoon about 1 1/2 tablespoons of the cheese mixture onto the zucchini strip.
Tightly roll up the zucchini strip around the cheese filling. Place the roll-up seam-side down in the baking dish over the sauce. Repeat with the remaining strips and filling.
Pour the remaining marinara sauce over the roll-ups.
Sprinkle the mozzarella cheese over the top.
Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Let stand for 5 minutes before serving.
Notes
Select straight, uniform zucchini for easier rolling.
Patting the zucchini dry is key to prevent a watery final dish.
You can use your favorite low-sugar marinara sauce here.
If your strips tear, don’t worry; just gently tuck them into the sauce when placing them in the dish.