Zucchini Lasagna Roll Ups

Here’s a delicious and lighter take on lasagna—Zucchini Lasagna Rolls! Perfect for those looking to reduce carbs or enjoy a veggie-packed twist on the classic lasagna.

Ingredients:

For the Zucchini Rolls:

• 3 medium zucchinis (sliced lengthwise into 1/8-inch thick slices)
• 1 tablespoon olive oil (for grilling or sautéing zucchini)
• Salt and pepper, to taste

For the Filling:

• 1 1/2 cups ricotta cheese
• 1 egg
• 1 cup shredded mozzarella cheese (plus more for topping)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (optional, for a little heat)

Instructions:

1. Prepare the Zucchini:

   • Preheat your oven to 375°F (190°C).
   • Slice the zucchinis lengthwise into 1/8-inch thick strips. You should aim for about 8-10 strips per zucchini.
   • Lightly salt the zucchini slices and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
   • Heat olive oil in a pan over medium heat or preheat a grill. Grill or sauté the zucchini slices for 2-3 minutes per side until they are soft but still hold their shape. Set aside to cool.

2. Prepare the Filling:

   • In a medium bowl, combine ricotta cheese, egg, shredded mozzarella, Parmesan cheese, basil, garlic powder, dried oregano, and salt and pepper to taste. Mix well until smooth.

3. Prepare the Sauce:

   • In a small saucepan, heat olive oil over medium heat. Add the marinara sauce and red pepper flakes (if using). Stir and simmer for 5 minutes to let the flavors meld together.

4. Assemble the Rolls:

   • Spread a small spoonful of the ricotta mixture on each zucchini slice. Roll up the zucchini slices tightly with the filling inside.
   • Place the zucchini rolls seam-side down in a baking dish (a 9×13-inch dish works well).

5. Top and Bake:

   • Pour the marinara sauce over the rolls, covering them evenly.
   • Sprinkle extra shredded mozzarella on top for a cheesy finish.
   • Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly, and the zucchini is tender.

6. Serve:

   • Let the zucchini lasagna rolls cool for a few minutes before serving.
   • Garnish with extra fresh basil or Parmesan if desired.

These Zucchini Lasagna Rolls are a great, healthier alternative to traditional lasagna. They’re full of flavor and make for a satisfying, lighter meal. Enjoy!