Zucchini lasagna roll ups

Food, Monday Meals on a Budget

Zucchini Lasagna Rollups

Want ooey, gooey lasagna without all of the carbohydrate guilt? Well look no further, because this is the recipe for you!

Servings

4-6

Prep Time:

20 mins

Cook Time:

25 mins

About this Recipe

This recipe really hits the spot when I am craving lasagna, but I don’t want to sacrifice all of my carbs for the day. I don’t even miss the noodles! Pro tip: the wider the zucchini, the more filling you can put inside each roll up and we all know that’s a good thing!

I’ve made these for the pickiest eaters before and they love them so it is a great dish for the whole family! It is a great way to get kids involved in the kitchen as they have fun rolling up the slices and it sneaks in a serving of vegetables to boot.

This recipe works best if you have a mandolin slicer to create the zucchini slices, but don’t fret if you don’t have one! A vegetable peeler can also be used to create thin strips. The important thing is to salt and lay the zucchini out on paper towels to sweat out the majority of the moisture. I even rolled them on a paper towel so I could blot out even more water right before I spooned the filling into them. It really does make a difference.

You can also substitute some mozzarella for the parmesan cheese if you would like. It is all personal preference when it comes to cheese. I like the bite and saltiness of parmesan so I lean towards it. Just use whatever it is that you have on hand or feel free to mix them and experiment. Sometimes, I will sprinkle a little extra on top with a few minutes of baking time left for an extra treat!

Ingredients
  • 1-2 large zucchini 
  • 1 cup ricotta
  • 1 egg
  • 1/2 cup parmesan
  • 1 lb ground beef, sausage, or turkey
  • 2-3 cups marinara
This recipe has just six ingredients to make a stellar meal! That is one of the main factors that make it extremely affordable. Not to mention, it is super delicious and has been approved by even the pickiest of eaters in my life!

Step by Step Instructions

Step 1

Preheat your oven to 375 degrees. Wash the zucchini and cut the ends off. Use a mandolin to slice your zucchini into long, thin strips about an 1/8 of an inch thick. Set them on a paper towel and salt them to pull the moisture out for about 15 minutes.

Step 2

Brown your beef or sausage in a pan until there is no pink and drain the fat. Mix the meat with the egg, ricotta, and parmesan cheese to create a filling.

Step 3

Use a paper towel to blot more moisture out of the zucchini strips. Spoon about 1-2 tablespoons of the mixture onto a strip leaving about an inch of the zucchini exposed. Roll the strip up starting with smothered portion of the zucchini. Repeat until all of your zucchini or filling is gone.

Step 4

Pour the marinara sauce into the bottom of a baking dish. Place the zucchini rolls into the sauce standing them up on end.

Step 5

Bake the zucchini lasagna roll ups for about 25 minutes or until the filling becomes golden brown on top. If you would like you can add more cheese to the top and replace with five minutes of bake time left.

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