Zucchini Lasagna Rolls

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You and your crew LOVE lasagna, but it certainly weighs you down— and can weigh you ‘up’ next time you hit the scale. The problem is, the ooey, gooey, layered, Italian yummy-ness calls your name from time to time. No reason to give up the best part of lasagna, even if you want to lighten up the layers.

Try this version, switching out the pasta for zucchini. You won’t miss a thing, trust us. And, you’ll actually be able to move after!



Ricotta Filling

8 ounces part skim ricotta cheese
4 ounces low fat cottage cheese
3 tablespoons parmesan cheese
2 tablespoons fresh flat leaf parsley
1 tablespoon fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes (optional)
Black pepper to taste

Other Ingredients:
2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices
1 mild Italian turkey sausage, cooked and crumbled (optional)
1 cup marinara sauce, store bought or homemade
1/2 cup shredded part skim mozzarella cheese

Eggplant and Zucchini Lasagna Recipe



Ricotta Filling

Add all of the ingredients to a blender and blend until smooth.
Pour into a bowl and refrigerate until ready to use.
Grilled Zucchini
Heat a grill or grill pan to medium high heat.
While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper.
Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable.
Remove from the grill and cool until they can be handled.

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Assembling the Zucchini Lasagna Rolls
Preheat oven to 375 degrees.
Spray a 10.5 x 7″ casserole dish or similar size with cooking spray.
Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.
Blot any excess liquid off of the cooled planks of zucchini with paper towels.
Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer.
Sprinkle a few of the cooked sausage crumbles on top of the filling.
Roll up the zucchini and place them seam side down in the casserole dish.
Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese.
Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.

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