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Zucchini Roll Up Lasagna

Zucchini Roll Up Lasagna: A Healthy Twist on Comfort Food

Zucchini Roll Up Lasagna is a delicious and healthy alternative to traditional lasagna, featuring gluten-free, low-carb layers of zucchini filled with savory ingredients.
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Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Zucchini Layers
  • 3 medium Zucchini Slice into 1/8” thick planks.
  • 1.5 teaspoons Salt Use for sweating zucchini.
Filling
  • 1 pound Italian Sausage Or substitute with ground turkey or plant-based sausage.
  • 1 cup Ricotta Cheese Can substitute with cottage cheese.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used as a dairy-free alternative.
  • 1 tablespoon Fresh Basil Substitute dried herbs if fresh is unavailable.
  • 2 tablespoons Parsley Can substitute with cilantro.
  • 1 teaspoon Oregano
  • 1/2 teaspoon Garlic Powder Replace with fresh minced garlic for a bolder taste.
  • to taste none Pepper
Cooking and Assembly
  • 1 tablespoon Olive Oil Can substitute with avocado oil.
  • 2 cups Marinara Sauce Homemade enhances flavor.
  • 1 cup Mozzarella Cheese Low-fat or vegan options available.

Equipment

  • Mandoline
  • Large skillet
  • Mixing Bowl
  • Baking Dish

Method
 

Preparation
  1. Slice the zucchini into 1/8-inch thick planks using a mandoline and sprinkle with salt. Let sweat in a colander for 1 hour.
  2. After sweating, pat the zucchini slices dry with a clean kitchen towel.
Cooking sausage
  1. Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it apart, and sauté for 5-7 minutes until browned.
  2. Remove sausage from skillet and set aside.
Make Filling
  1. In a bowl, combine ricotta, Parmesan, basil, parsley, oregano, garlic powder, and pepper. Mix until creamy.
Prepare Sauce
  1. Add marinara sauce to the skillet. Stir in paprika and minced garlic, and simmer for 5 minutes.
Assemble
  1. Lay zucchini planks flat. Spoon cheese filling and sausage onto each slice, then roll into shape.
Layer Dish
  1. Preheat oven to 375°F (190°C). Grease the baking dish, layer half the zucchini rolls, add sauce and mozzarella. Repeat with remaining rolls.
Bake
  1. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until cheese is bubbly.
Cool & Serve
  1. Let lasagna cool for 10 minutes before slicing. Serve warm, garnished with fresh herbs.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For best results, use a mandoline for even zucchini slices and always let them sweat before cooking. Store leftovers properly for up to 4 days in the fridge or freeze for up to 3 months.

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