Description
Enjoy a comforting, cheesy lasagna experience without the noodles! These Zucchini Lasagna Roll-Ups are a low-carb, gluten-free, and keto-friendly twist on a classic Italian favorite. Thin strips of zucchini replace traditional pasta, rolled up with a savory ricotta filling and topped with your favorite marinara sauce and melted cheese. It’s a satisfying and delicious way to enjoy lasagna.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced lengthwise
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 cups marinara sauce
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Lay the zucchini slices flat on a paper towel-lined surface. Sprinkle lightly with salt and let them sit for about 10-15 minutes to draw out excess moisture. Pat them dry with more paper towels.
- In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well until thoroughly combined.
- Spread about 1/2 cup of marinara sauce evenly over the bottom of the prepared baking dish.
- Lay a zucchini slice flat. Spoon about 1-2 tablespoons of the ricotta mixture onto one end of the zucchini slice and spread it evenly.
- Carefully roll up the zucchini slice, starting from the end with the filling, to create a roll-up. Place the roll-up seam-side down in the baking dish. Repeat with the remaining zucchini slices and ricotta mixture.
- Pour the remaining marinara sauce over the top of the zucchini roll-ups.
- Sprinkle the shredded mozzarella cheese and additional Parmesan cheese evenly over the sauce.
- Cover the baking dish with foil. Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
- Let stand for a few minutes before serving.
Notes
- To easily slice the zucchini thinly, use a mandoline slicer.
- If you prefer a spicier dish, add red pepper flakes to the ricotta mixture.
- Feel free to add cooked ground meat or Italian sausage to the marinara sauce for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll-up
- Calories: Approximately 250-300 calories (this is an estimate and can vary based on ingredients used)
- Sugar: Approximately 5-8g (this is an estimate and can vary based on ingredients used)
- Sodium: Approximately 500-700mg (this is an estimate and can vary based on ingredients used)
- Fat: Approximately 15-20g (this is an estimate and can vary based on ingredients used)
- Saturated Fat: Approximately 8-10g (this is an estimate and can vary based on ingredients used)
- Unsaturated Fat: Approximately 7-10g (this is an estimate and can vary based on ingredients used)
- Trans Fat: 0g
- Carbohydrates: Approximately 10-15g (this is an estimate and can vary based on ingredients used)
- Fiber: Approximately 2-3g (this is an estimate and can vary based on ingredients used)
- Protein: Approximately 15-20g (this is an estimate and can vary based on ingredients used)
- Cholesterol: Approximately 50-70mg (this is an estimate and can vary based on ingredients used)