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–+ servings
Zucchini Roll Up Lasagna

Zucchini Roll Up Lasagna: A Light, Flavor-Packed Delight

Discover the delicious Zucchini Roll Up Lasagna, a low-carb, gluten-free twist on traditional lasagna that impresses with flavor and presentation.
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Prep Time 1 hour
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Base
  • 4 medium Zucchini sliced into 1/8” planks
  • 1 teaspoon Salt to draw out moisture
For the Filling
  • 1 pound Italian Sausage or substitute with turkey or vegetarian option
  • 15 ounces Ricotta Cheese can be replaced with cottage cheese
  • ½ cup Parmesan Cheese or nutritional yeast for dairy-free
  • 1 tablespoon Fresh Basil chopped
  • 1 tablespoon Parsley chopped; can substitute cilantro
  • 1 teaspoon Oregano can use both dry and fresh
  • ½ teaspoon Garlic Powder or fresh minced garlic
  • to taste Pepper
For Cooking & Assembly
  • 1 tablespoon Olive Oil for sautéing
  • 2 cups Marinara Sauce homemade is preferred
  • 1 cup Mozzarella Cheese for topping; consider low-fat or vegan options

Equipment

  • Skillet
  • Mixing Bowl
  • Baking dish
  • colander

Method
 

Step-by-Step Instructions
  1. Prepare Zucchini: Wash and slice zucchini into 1/8” thick planks, sprinkle with salt and let sit for 1 hour in a colander. Pat dry afterwards.
  2. Cook Sausage: Heat olive oil in a skillet over medium heat, cook sausage until browned and set aside.
  3. Make Filling: Combine ricotta cheese, Parmesan cheese, fresh basil, parsley, oregano, garlic powder, salt and pepper in a bowl until blended.
  4. Prepare Sauce: In the skillet, warm marinara sauce over medium heat for about 5 minutes.
  5. Assemble Lasagna: Place a spoonful of filling in each zucchini slice, add some sausage, roll up and set aside.
  6. Layer in Dish: Preheat oven to 375°F. Spread marinara sauce in a greased dish, arrange zucchini rolls seam-side down and top with sauce and mozzarella.
  7. Bake: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until cheese is golden brown.
  8. Cool & Serve: Let sit for 10 minutes before slicing and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 650mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Use a mandoline for uniform slices and don't skip the salting to avoid a soggy dish. Be cautious with sauce amounts to maintain the integrity of the lasagna.

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