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

Cook Time: 29

Total Time: 1

Nutritions

Nutrition Facts

Zucchini Lasagna Roll-Ups

Amount per Serving

Calories

320

% Daily Value*

Fat

Carbohydrates

Fiber

Sugar

Protein

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

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

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!