Description
Zucchini lasagna roll ups offer a lighter, healthier twist on classic Italian comfort food. Packed with rich ricotta, herbs, and marinara sauce, these elegant rolls provide a delightful low-carb alternative you’ll crave for dinner.
Ingredients
Scale
Protein and Meat:
- 3/4 pound (340 grams) Italian sausage, casing removed
Vegetables:
- 3 large zucchini, trimmed and sliced lengthwise into 18 strips
- 2 cloves garlic, minced
Cheese and Dairy:
- 1 cup (240 milliliters) part-skim ricotta cheese
- 1/3 cup (40 grams) freshly grated Parmesan cheese
- 2 cups (226 grams) shredded mozzarella
- 1 large egg
Additional Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- 1/4 cup (15 grams) chopped fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups (360 milliliters) marinara sauce
Instructions
- Prepare the zucchini by lightly salting and allowing them to release excess moisture for 10 minutes, then thoroughly pat dry with paper towels.
- In a skillet, sizzle olive oil over medium heat and brown the sausage until perfectly crumbly, approximately 5-7 minutes. Eliminate any accumulated fat.
- Create a creamy filling by blending ricotta, Parmesan, egg, fresh basil, minced garlic, salt, and pepper. Gently fold in the cooked sausage until evenly distributed.
- Establish a flavorful base in the baking dish by spreading marinara sauce across the bottom, creating a vibrant foundation for the roll-ups.
- Arrange zucchini strips flat, then carefully spoon the sausage-ricotta mixture along each slice, rolling tightly to form compact bundles.
- Position the roll-ups carefully in the baking dish with the seam facing downward to prevent unraveling.
- Generously coat the roll-ups with remaining marinara sauce and sprinkle a lavish layer of shredded mozzarella cheese across the top.
- Shield the dish with aluminum foil and bake at 375F (190C) for 20 minutes, then remove the foil and continue baking for an additional 10 minutes until the cheese turns golden and bubbly.
- Allow the lasagna roll-ups to rest for a few minutes, enabling the flavors to settle and making serving easier.
Notes
- Remove excess moisture from zucchini by salting and patting dry to prevent watery lasagna rolls and ensure a firm texture.
- Swap out pork sausage for ground turkey or plant-based crumbles to create a lighter, healthier alternative that’s still packed with flavor.
- Use a mandoline slicer for uniform zucchini strips, guaranteeing even cooking and a professional-looking presentation that impresses dinner guests.
- Experiment with different herbs like oregano or thyme in the cheese mixture to add depth and personalize the dish’s taste profile without overwhelming the main ingredients.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg