Treat yourself to a scrumptious, low-carb alternative to lasagna with these Heavenly Zucchini Lasagna Roll-Ups. The tender, roasted zucchini is filled with a creamy and cheesy ricotta mixture, topped with marinara and mozzarella for a mouthwatering meal.
Preheat the oven to 375°F (190°C). Grease a sheet pan with 1 tablespoon olive oil and set aside.
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Slice the zucchini lengthwise into 1/4-inch thick slices to ensure they hold well while rolling.
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Arrange the zucchini slices on the greased sheet pan and roast for 15 minutes. This helps to remove excess moisture from the zucchini.
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Remove the zucchini slices from the oven and let them cool for 5 minutes before handling. Keep the oven on for baking the roll-ups.
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Meanwhile, combine the ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, egg, and a pinch of salt and pepper in a mixing bowl.
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Spread 1 cup of marinara sauce evenly along the bottom of a 9x13-inch casserole dish.
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To assemble the zucchini roll-ups, lay a zucchini strip flat, spread 2 tablespoons of the ricotta mixture on each strip, followed by a tablespoon of marinara sauce and a pinch of mozzarella cheese.
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Carefully roll up the zucchini strip and place it seam side down in the casserole dish. Repeat with the remaining strips.
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Drizzle any remaining marinara sauce over the roll-ups and sprinkle with the remaining ½ cup mozzarella cheese.
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Bake the zucchini lasagna roll-ups uncovered for 25-30 minutes, or until the cheese is melted and bubbly. Allow the dish to rest for 5 minutes before serving.