Name: Cheesy Zucchini Lasagna Roll-Ups
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 2 to 3 firm zucchini, sliced lengthwise, ¼-inch thick (you will need 12 slices); 8 to 10 oz bag baby spinach (10 oz baby spinach); 1½ c fat-free ricotta cheese or regular ricotta cheese; ½ c finely grated Parmesan cheese; 1 large egg, lightly beaten; 2 to 3 cloves garlic, minced; ½ tsp Italian seasoning; Salt and freshly ground black pepper to taste; 2 c tomato sauce or marinara sauce; ¾ c shredded part-skim mozzarella cheese; 2 tbsp thinly sliced fresh basil

Description

Cheesy Zucchini Lasagna Roll-Ups. Are the perfect blend of comfort. And nutrition. Swapping out traditional pasta. For thin slices of zucchini. Not only makes this dish low-carb. But also adds a fresh, slightly sweet flavor. That pairs beautifully with the creamy ricotta. And spinach filling. Topped with marinara and gooey mozzarella. This dish brings all the flavors of classic lasagna. Without the heaviness. It’s a family favorite. That’s as satisfying as it is nutritious. Making it an ideal choice. For weeknight dinners.

Ingredients

Scale

2 to 3 firm zucchini, sliced lengthwise, ¼-inch thick (you will need 12 slices)

8 to 10 oz bag baby spinach (10 oz baby spinach)

1½ c fat-free ricotta cheese or regular ricotta cheese

½ c finely grated Parmesan cheese

1 large egg, lightly beaten

2 to 3 cloves garlic, minced

½ tsp Italian seasoning

Salt and freshly ground black pepper to taste

2 c tomato sauce or marinara sauce

¾ c shredded part-skim mozzarella cheese

2 tbsp thinly sliced fresh basil

Instructions

Prep: Preheat your oven to 350°F. Then, spread ½ c of marinara sauce. In a 9×9-inch baking dish. Set this aside.

Prepare Zucchini: Slice zucchini into ¼-inch thick strips. Lay them flat, sprinkle with salt. And let them sit for 15 minutes. To draw out moisture.

Cook Spinach: In a skillet, cook spinach over medium heat until wilted. Then let it cool.

Combine Filling: Mix spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a bowl.

Assemble Roll-Ups: Pat zucchini dry. Spread the ricotta mixture on each slice. Roll up, and place seam-side down in the baking dish.

Bake: Cover with marinara and mozzarella. Bake for 25-30 minutes until bubbly. And golden. Let rest for 5-10 minutes. Garnish with basil. And serve.

Notes

This recipe is naturally gluten-free. As it uses zucchini instead of pasta. To ensure it remains gluten-free. Make sure your breadcrumbs (if adding) are gluten-free. Or omit them entirely. You can also add gluten-free ground meat. Or sausage to the filling. For extra protein. This dish is perfect for those looking to enjoy. The flavors of traditional lasagna. While maintaining a gluten-free diet. Without sacrificing taste. Or texture.

Prep Time: 20 minutes
Cook Time: 30 minutes