If you’re looking for a lighter, low-carb alternative to traditional lasagna, these Zucchini Lasagna Rolls are the perfect solution. They combine all the rich, cheesy goodness of lasagna with the fresh, vibrant taste of zucchini, replacing pasta with thinly sliced zucchini for a deliciously healthy meal. This dish is ideal for those seeking a balanced meal without sacrificing flavor. Plus, it’s easy to make and perfect for meal prep or family dinners!
Ingredients:
- 4 medium zucchinis (slice an extra one just in case)
- 1 tablespoon olive oil (or your preferred oil)
- ⅓ cup fresh ricotta (½ cup if you like extra filling)
- 1 large egg (optional, for a richer filling)
- ⅓ cup grated Parmigiano cheese
- 3 fresh basil leaves, chopped (optional, for extra flavor)
- 1 teaspoon salt (adjust to taste)
- 1 cup marinara sauce
- ⅓ cup shredded mozzarella (or as much as you desire)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Prepare the zucchini: Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin strips (around ⅛ inch thick). The slices should be flexible enough to roll. Lightly salt the zucchini slices and set them aside for about 10 minutes to draw out excess moisture. Pat them dry with a paper towel before assembling the rolls.
- Prepare the filling: In a medium bowl, mix the ricotta cheese, grated Parmigiano cheese, basil (if using), and a pinch of salt. For a richer filling, beat in the egg. Stir until the mixture is creamy and well combined.
- Assemble the rolls: Spread a spoonful of ricotta filling onto each zucchini slice and gently roll it up. Be careful not to overfill, as the rolls need to hold their shape. Repeat until all the zucchini slices are filled and rolled.
- Prepare the baking dish: Spread about ⅓ cup of marinara sauce over the bottom of a baking dish to create a saucy base for the rolls.
- Place the zucchini rolls: Arrange the zucchini rolls seam-side down in the baking dish. Once all the rolls are in the dish, pour the remaining marinara sauce over them.
- Add the cheese: Sprinkle the shredded mozzarella cheese over the top of the rolls, using as much or as little as you like.
- Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes until the cheese is melted and bubbly, and the zucchini is tender.
- Serve: Let the lasagna rolls rest for a few minutes before serving. Garnish with fresh basil if desired.
Conclusion:
These Zucchini Lasagna Rolls are a delightful, healthier take on the classic lasagna dish. By swapping traditional pasta for thin slices of zucchini, you get all the comfort of lasagna with a boost of vegetables. Perfect for anyone looking for a low-carb or gluten-free option, these rolls are cheesy, flavorful, and sure to become a family favorite.