Zucchini Lasagna Roll Ups
Zucchini lasagna roll-ups are a delightful and healthy twist on traditional lasagna, offering a lighter alternative that is both satisfying and packed with flavor.
These roll-ups feature thinly sliced zucchini as the “noodle” component, which not only reduces the carbohydrate content but also adds a fresh, vibrant element to the dish.
Stuffed with a rich filling of cheese, vegetables, and savory sauce, zucchini lasagna roll-ups are perfect for those seeking a nutritious meal without sacrificing taste.
The foundation of zucchini lasagna roll-ups begins with fresh zucchini, which is known for its mild flavor and versatility. When selecting zucchini,
look for firm, glossy specimens that are free from blemishes. The zucchini is typically sliced lengthwise into thin strips using a mandoline slicer or a sharp knife, creating long, flat “noodles” that will be rolled up with the filling.
The thin slices allow for easy rolling and ensure that the zucchini cooks quickly, becoming tender without becoming mushy.
INGREDIENTS:
3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24 ⅛-inch-thick strips
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3/4 pound ground Italian sausage, casing removed
1 cup part skim ricotta cheese
1/3 cup freshly grated Parmesan
1 large egg
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
1 1/2 cups marinara sauce, divided
2 cups shredded mozzarella, divided
DIRECTIONS:
Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
Preheat oven to 400 degrees F. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.
Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve immediately.
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