Description

This Rolled Zucchini Lasagna is a delicious and healthy twist on the classic Italian dish. Thinly sliced zucchini replaces pasta, making it a low-carb, gluten-free, and keto-friendly option. Stuffed with a creamy ricotta mixture, topped with marinara sauce, and baked until bubbly, this dish is light yet incredibly satisfying. Perfect for meal prep, family dinners, or a healthier alternative to traditional lasagna!

Ingredients

Scale

3 medium zucchinis, sliced lengthwise into thin strips
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1½ cups marinara sauce
1 tablespoon olive oil
Fresh basil, for garnish

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Instructions

Prepare the Zucchini: Slice zucchinis lengthwise into thin strips (about ⅛ inch thick). Sprinkle with salt and let them sit for 10 minutes to release excess moisture. Pat dry with a paper towel.
Make the Ricotta Filling: In a bowl, mix ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Stir until well combined.
Preheat and Prep the Dish: Preheat the oven to 375°F (190°C). Spread ½ cup of marinara sauce at the bottom of a baking dish.
Assemble the Rolls: Lay a zucchini strip flat, spread 1 tablespoon of ricotta mixture, and sprinkle some mozzarella cheese. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining slices.
Add Marinara and Cheese: Pour the remaining marinara sauce over the zucchini rolls and sprinkle with the rest of the mozzarella cheese.
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Serve: Let the dish cool for 5 minutes before serving. Garnish with fresh basil and enjoy!

Notes

Prevent Sogginess: Salting and drying the zucchini slices is key to avoiding a watery lasagna.
Make Ahead: Assemble the rolls and refrigerate up to 24 hours before baking.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Vegan Option: Swap ricotta for cashew-based cheese, use dairy-free mozzarella, and replace the egg with a flaxseed egg.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-Inspired