Recipe- Zucchini Lasagna Roll Ups

Zucchini Lasagna Roll Ups are made with thin zucchini slices rolled around a delicious ricotta filling, then baked in tomato sauce and topped with cheese. A healthier, low carb lasagna option that’s not only delicious, but also very easy and quick to make. Zucchini lasagna roll ups are a fun twist on traditional lasagna rolls, and they are certainly welcomed by those that are always watching their carb intake.

Another bonus is that you can make them in much less time than regular lasagna, making this recipe a perfect weeknight meal for the entire family. Kids included! They won’t mind the green veggie that’s all covered up in cheese.

Ingredients

2 to 3 firm zucchini, sliced lengthwise, 1/4-inch thick (you will need 12 slices)
1 bag (10 ounces) baby spinach
1 1/2 cups fat free ricotta cheese
1/2 cup finely grated Parmesan cheese
1 egg, lightly beaten
2 to 3 cloves garlic, minced
1/2 teaspoon Italian seasoning
salt and fresh ground pepper, to taste
2 cups tomato sauce/marinara sauce
3/4 cup shredded Part-Skim Mozzarella Cheese
2 tablespoons thinly sliced fresh basil

Method

* Preheat oven to 350F.

* Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.

* Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.

* Spray a skillet with cooking spray and set over medium heat.

* Add spinach to the skillet and cook for 2 minutes, or until wilted.

* Remove spinach from skillet and let cool for a couple minutes.

* In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.

* Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.

* Roll up and transfer to the prepared baking dish, seam-side down.

* Repeat with remaining zucchini and ricotta mixture.

* Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.

* Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.

* Garnish with basil ribbons.

* Serve.