Zucchini Lasagna Roll Ups
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 large zucchini (trimmed, about 4 lbs, sliced lengthwise into 24 1/8 inch thick strips)
- fresh ground black pepper, to taste
- kosher salt, to taste
- 1 tablespoon olive oil
- 3⁄4 lb ground Italian sausage, casing removed
- 1 cup part-skim ricotta cheese (I used cottage cheese instead)
- 1⁄3 cup freshly grated parmesan cheese
- 1 large egg
- 1⁄4 cup chopped fresh basil leaf
- 2 garlic cloves, minced
- 1 1⁄2 cups marinara sauce, divided
- 2 cups shredded mozzarella cheese, divided
directions
- Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt and let stand 15 minutes.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.
- In a medium bowl, combine sausage, ricotta, parmesan, egg, basil, and garlic. Season with salt and pepper, to taste.
- Preheat oven to 400 degrees.
- Spread a cup of marinara sauce onto the bottom of a 10 inch oven proof skillet and set aside.
- Spread a tablespoon ricotta mixture evenly along each zucchini slice and sprinkle with a tablespoon mozzarella cheese.
- Roll up and place in a prepared skillet and repeat with remaining zucchini slices and filling. Top with remaining half cup marinara sauce and sprinkle with remaining cup mozzarella.
- Place into oven and bake for 25 to 30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
- Serve immediately.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.