These Mushroom Zucchini Lasagna Rolls are a delicious and healthy twist on traditional lasagna, perfect for those following a clean eating lifestyle. Packed with fresh vegetables and flavorful cheese, they make for a satisfying and nutritious meal.
Ingredients
- 4 large zucchini, thinly sliced lengthwise (use a mandoline for even slices)
- 1 tablespoon olive oil for brushing + 1 additional tablespoon for sautéing
- 1 small sweet yellow onion, finely diced
- 2 fresh garlic cloves, minced
- 8 oz fresh mushrooms, chopped well
- 1 teaspoon dry Italian seasoning
- 16 ounces high-quality marinara sauce
- Add sea salt and freshly ground black pepper according to your taste preferences.
- 1/3 cup organic ricotta
- 1 free-range egg
- 1/4 cup freshly grated Parmesan cheese
- A handful of fresh parsley, finely chopped
- 1/2 cup shredded mozzarella cheese
Instructions
- Get the Zucchini Ready:
- Set your oven to 375°F (190°C) to preheat. Brush both sides of the thinly sliced zucchini with olive oil and season with a bit of salt and pepper.
- Lay the zucchini slices on a baking sheet lined with parchment paper and roast in the preheated oven for about 10-12 minutes, until they become tender and pliable.
- Sauté the Vegetables:
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
- Add the finely diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.
- Add the minced garlic and chopped mushrooms to the skillet and continue to cook for another 5-7 minutes, until the mushrooms are tender and most of their moisture has evaporated.
- Stir in the dry Italian seasoning and season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the Cheese Mixture:
- In a medium bowl, combine the ricotta cheese, free-range egg, freshly grated Parmesan cheese, and chopped fresh parsley.
- Assemble the Rolls:
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a tablespoon of the ricotta mixture onto one end of each zucchini slice.
- Top with a spoonful of the sautéed mushroom mixture.
- Roll up each zucchini slice carefully and place them seam-side down in the prepared baking dish. Repeat with the remaining zucchini slices.
- Top with Marinara and Cheese:
- Once all the zucchini rolls are assembled in the baking dish, spoon the remaining marinara sauce over the top of the rolls.
- Evenly distribute the shredded mozzarella cheese across the surface.
- Cook:
- Cover the baking dish with foil and place it in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the rolls are heated through.
- Present:
- Take out of the oven and allow to cool a little before serving.
- Top with extra fresh parsley if you like.
Conclusion
These Mushroom Zucchini Lasagna Rolls are a clean eating approved, delicious, and healthy alternative to traditional lasagna. They are packed with fresh vegetables, flavorful cheese, and a rich marinara sauce, making them a perfect meal for any occasion. Enjoy this nutritious and satisfying dish with your family and friends!