Zucchini Lasagna Roll-Ups

Ever thought about giving your regular lasagna a healthy twist? Let’s talk about Zucchini Lasagna Roll-Ups! These tasty bites have all the flavors of traditional lasagna but are way friendlier on the waistline. Perfect for anyone trying to cut carbs or simply craving something fresh and inventive. Let’s get cooking!

Ingredients for Zucchini Lasagna Roll-Ups

Those Zucchinis:

• 3 of the biggest, freshest zucchinis you can find, sliced up thin (roughly 2 lb or 900 g)

Cheesy Goodness:

• 1 1/2 cups or 360 ml of ricotta cheese (the creamy kind, please)
• 1/2 cup or 120 ml of parmesan (because more cheese is always good)
• 1 egg (just a regular, large one)
• 1/4 cup or 60 ml of fresh basil, chopped up (smells heavenly, doesn’t it?)
• Salt and pepper (you know, to taste)

Saucy Situation:

• 2 cups or 480 ml of your favorite tomato sauce
• 2 cloves of garlic, minced (for that extra zing)
• 2 tablespoons or 30 ml of olive oil (the good stuff)
• Some salt, pepper, and Italian seasoning (season to your heart’s content)

Time

• Preparation: 30 minutes (put on your favorite tunes)
• Cooking: 30 minutes (time to dance around the kitchen)
• All in all: 1 fabulous hour

Serves

• Serves 4 (or just you, four times – no judgment here)

Nutritional Facts Per Serving for Zucchini Lasagna Roll-Ups

• Calories: 320 (that’s right, only 320!)
• Protein: 20 g (get those gains)
• Fat: 18 g (the tasty kind)
• Carbs: 20 g (but who’s counting?)
• Fiber: 3 g (good for the tummy)
• Sugar: 8 g (just a touch)

Instructions

1. Zucchini Time: Preheat that oven to 375°F (190°C). Slice and salt those zucchinis and let them rest on paper towels. After 15 minutes, wipe ’em down.
2. Cheese Mix: Get that ricotta, parmesan, egg, basil, salt, and pepper in a bowl and mix it like you mean it.
3. Sauce Time: Garlic and olive oil meet the pan, then the tomato sauce joins the party. Add those spices and let it simmer.
4. Roll ‘Em Up: Spread cheese on zucchini, roll, place, repeat.
5. Bake It: Into the oven for 30 minutes. Wait impatiently. Drool a little.

Tips

1. A vegetable peeler or mandoline slicer is your friend here.
2. Soggy zucchini? Not today. Wipe ’em well.
3. Play with the filling. Make it your own!

Suggestions on How to Serve and Eat

• Hot and bubbly from the oven? Yes, please!
• A side salad? Steamed veggies? Both? Your call!

At AH7, we’re all about living and eating well without sacrificing taste. These Zucchini Lasagna Roll-Ups are a home run in our book. Give ’em a try and let us know what you think! Happy cooking!

Zucchini Lasagna Roll-Ups

Hey there, food lovers! Ever thought about giving your regular lasagna a healthy twist? Let’s talk about Zucchini Lasagna Roll-Ups! These tasty bites have all the flavors of traditional lasagna but are way friendlier on the waistline. Perfect for anyone trying to cut carbs or simply craving something fresh and inventive. Let’s get cooking!

5 from 4 votes

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Prep Time: 30 minutes minutes

Cook Time: 29 minutes minutes

Total Time: 1 hour hour

Nutritions

Nutrition Facts

Zucchini Lasagna Roll-Ups

Amount per Serving

Calories

320

% Daily Value*

Fat

 

18

g

28

%

Carbohydrates

 

20

g

7

%

Fiber

 

3

g

13

%

Sugar

 

8

g

9

%

Protein

 

20

g

40

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

Ingredients

Those Zucchinis:

• – 3 of the biggest freshest zucchinis you can find, sliced up thin (roughly 2 lb or 900 g)

Cheesy Goodness:

• – 1 1/2 cups or 360 ml of ricotta cheese the creamy kind, please
• – 1/2 cup or 120 ml of parmesan because more cheese is always good
• – 1 egg just a regular, large one
• – 1/4 cup or 60 ml of fresh basil chopped up (smells heavenly, doesn’t it?)
• – Salt and pepper you know, to taste

Saucy Situation:

• – 2 cups or 480 ml of your favorite tomato sauce
• – 2 cloves of garlic minced (for that extra zing)
• – 2 tablespoons or 30 ml of olive oil the good stuff
• – Some salt pepper, and Italian seasoning (season to your heart’s content)

Instructions

Instructions

• Zucchini Time: Preheat that oven to 375°F (190°C). Slice and salt those zucchinis and let them rest on paper towels. After 15 minutes, wipe 'em down.
• Cheese Mix: Get that ricotta, parmesan, egg, basil, salt, and pepper in a bowl and mix it like you mean it.
• Sauce Time: Garlic and olive oil meet the pan, then the tomato sauce joins the party. Add those spices and let it simmer.
• Roll 'Em Up Spread cheese on zucchini, roll, place, repeat.
• Bake It: Into the oven for 30 minutes. Wait impatiently. Drool a little.

Notes

Tips

1. A vegetable peeler or mandoline slicer is your friend here.
2. Soggy zucchini? Not today. Wipe ’em well.
3. Play with the filling. Make it your own!