Zucchini Lasagna Roll-Ups Recipe

Zucchini Lasagna Roll-Ups are a healthy and delicious twist on classic lasagna, replacing pasta with thin zucchini slices. These low-carb, gluten-free roll-ups are stuffed with a creamy ricotta mixture and topped with marinara sauce and gooey melted cheese. Whether you’re meal prepping, entertaining, or just craving comfort food with a nutritious spin, this recipe is sure to impress!

Ingredients

For the Zucchini:

• 3 medium zucchini
• 1 teaspoon salt (for drawing out moisture)

For the Filling:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (divided)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil or parsley, chopped

For the Sauce:

• 1 1/2 cups marinara sauce (store-bought or homemade)
• Optional: Extra herbs for garnish (e.g., parsley or basil)

Instructions

Step 1: Prepare the Zucchini

1. Wash and dry the zucchini.
2. Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips, about 1/8 inch thick.
3. Lay the slices on a baking sheet or cutting board, sprinkle lightly with salt, and let sit for 15-20 minutes to draw out excess moisture.
4. Pat the zucchini dry with paper towels.

Step 2: Make the Ricotta Filling

1. In a medium bowl, mix the ricotta cheese, 3/4 cup shredded mozzarella, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and chopped herbs.
2. Stir until the mixture is smooth and well combined.

Step 3: Preheat the Oven and Prepare the Baking Dish

1. Preheat your oven to 375°F (190°C).
2. Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.

Step 4: Assemble the Roll-Ups

1. Lay one zucchini slice on a flat surface.
2. Spoon about 1-2 tablespoons of the ricotta filling onto one end of the slice, spreading it evenly but leaving a little space at the edges.
3. Roll the zucchini slice gently from the filled end to the other, forming a tight roll.
4. Place the roll-up seam-side down in the baking dish. Repeat with remaining zucchini slices and filling.

Step 5: Add the Sauce and Cheese

1. Pour the remaining marinara sauce evenly over the zucchini roll-ups.
2. Sprinkle the remaining 1/4 cup of shredded mozzarella cheese on top.

Step 6: Bake

1. Cover the dish with foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Serving and Storage Tips

Serving:

• Serve hot, garnished with extra basil or parsley if desired.
• Pair with a crisp side salad or garlic bread for a complete meal.

Storage:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Arrange unbaked roll-ups in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time.

Helpful Notes

• Zucchini Slicing Tips: Use a mandoline for consistent, thin slices. Thicker slices may not roll well, while slices that are too thin might tear.
• Avoid Watery Roll-Ups: Salting and patting the zucchini dry is key to avoiding excess liquid in the dish.
• Customizable Filling: Feel free to add cooked spinach, chopped mushrooms, or crumbled cooked sausage to the ricotta mixture.

Tips from Well-Known Chefs

• Chef Giada De Laurentiis: “Let the zucchini slices sit on a paper towel after salting. This not only removes excess moisture but also enhances their texture.”
• Chef Bobby Flay: “For a smoky twist, grill the zucchini slices lightly before rolling them.”
• Chef Ina Garten: “Use a high-quality marinara sauce—it makes a world of difference in the flavor.”

Frequently Asked Questions (FAQs)

1. Can I use a different vegetable?

Yes! Eggplant or large squash can work as substitutes for zucchini.

2. What if I don’t have ricotta cheese?

You can substitute ricotta with cottage cheese or even a thick Greek yogurt for a similar texture.

3. How do I make this dish vegan?

Replace the ricotta with vegan ricotta or blended tofu and use vegan cheese substitutes.

4. Is this recipe keto-friendly?

Absolutely! With low-carb zucchini replacing pasta, it’s a great keto option.

5. Can I prepare this in advance?

Yes, assemble the roll-ups a day ahead, cover, and refrigerate until ready to bake.

6. Can I use pre-shredded cheese?

While convenient, freshly shredded cheese melts better and has fewer additives.

7. How can I make this spicier?

Add a pinch of red pepper flakes to the ricotta filling or use a spicy marinara sauce.

8. What’s the best tool for slicing zucchini?

A mandoline slicer ensures uniform slices, but a sharp knife works too with a steady hand.

9. Can I double the recipe?

Yes, just use a larger baking dish or divide into two smaller dishes.

10. What wine pairs well with this dish?

A light red wine like Pinot Noir or a crisp white like Sauvignon Blanc pairs beautifully.