If you love lasagna but are looking for a lighter, low-carb alternative, zucchini lasagna rolls are the perfect solution. These delicious rolls are packed with the rich flavors of traditional lasagna but without the heavy pasta. The thinly sliced zucchini replaces noodles, offering a healthier option that doesn’t compromise on taste. Whether you’re following a low-carb diet or just looking for a new take on a classic, this dish is sure to become a favorite. Let’s dive into this wholesome and satisfying recipe!
Ingredients:
- 4 zucchinis (slice 5 for extra insurance)
- 1 tablespoon olive oil (or any preferred cooking oil)
- ⅓ cup fresh ricotta cheese (you can use ½ cup if desired, but may have leftover filling)
- 1 large egg (optional, for a richer filling)
- ⅓ cup grated Parmigiano-Reggiano cheese
- 3 fresh basil leaves (optional, for a fragrant touch)
- 1 teaspoon salt (adjust to taste)
- 1 cup marinara sauce (store-bought or homemade)
- ⅓ cup shredded mozzarella cheese (add more if you love cheese)
Instructions:
- Prepare the Zucchini:
Begin by preheating your oven to 375°F (190°C). Wash the zucchinis and slice them lengthwise into thin, even strips using a mandoline or a sharp knife. The slices should be about ⅛-inch thick to ensure they roll up easily. Set the slices aside on a paper towel to absorb excess moisture. - Make the Ricotta Filling:
In a mixing bowl, combine the fresh ricotta cheese, grated Parmigiano-Reggiano, salt, and the optional egg. If using, tear or finely chop the basil leaves and mix them into the filling. Stir the mixture until smooth and well-blended. - Soften the Zucchini:
In a spacious skillet, warm the olive oil over medium heat. Add the zucchini slices and sauté gently for approximately 1-2 minutes per side, until they are tender but still firm. This partial cooking will make the slices easier to roll. Once done, take the skillet off the heat and allow the zucchini to cool slightly. - Assemble the Rolls:
Spread a thin layer of marinara sauce at the bottom of a baking dish. Take one zucchini slice, spread a tablespoon of the ricotta mixture on one end, and gently roll it up. Place the rolled zucchini seam-side down into the baking dish. Repeat this process with the remaining zucchini slices and ricotta filling. - Top with Sauce and Cheese:
After arranging all the rolls in the dish, pour the leftover marinara sauce evenly over them. Top with a generous layer of shredded mozzarella cheese, ensuring that each zucchini roll is well-covered. - Bake:
Place a sheet of foil over the baking dish and cook in the oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. - Serve and Enjoy:
Allow the zucchini lasagna rolls to rest for a few minutes before serving. Garnish with additional fresh basil or grated Parmigiano if desired. Pair with a side salad for a complete, nutritious meal.
Conclusion:
Zucchini lasagna rolls offer a fresh and delicious way to enjoy the classic flavors of lasagna without the carb-heavy pasta. This recipe is not only lighter but also packed with nutrients, making it a perfect dish for weeknight dinners or special occasions. Easy to prepare and full of rich, comforting flavors, these rolls are bound to become a staple in your recipe collection. Give it a try and enjoy the satisfying blend of zucchini, cheese, and marinara in every bite!