Zucchini Lasagna Rolls
These easy Zucchini Lasagna Rolls are insanely delicious and perfect for weeknight meals or entertaining. It's comfort food without the carbs!
Servings: 4
Calories: 426kcal
Ingredients
- 3-4 large zucchini
- 8 ounces baby bella mushrooms, chopped into 1'' pieces
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1.5 tablespoons white cooking wine
- 1.5 cups full fat ricotta cheese
- 1 egg
- frozen spinach, thawed and drained
- 1 cup marinara sauce
- 3 tablespoons fresh basil, chopped, plus more for serving
- 1.5 cups shredded mozzarella cheese, divided
- 1 cup finely shredded parmesan cheese, divided
- salt and pepper, to taste
Instructions
- Preheat the oven to 400° F and line a baking sheet with paper towels.
- Slice zucchini 1/8" thick on a mandoline or using a sharp knife. Lay sliced zucchini on a cutting board that is covered with a kitchen towel or paper towels. Sprinkle each slice with a pinch of salt. Let sit for 15 minutes or until the zucchini starts to sweat, where water is drawn to the surface. Pat each zucchini slice off.
- Heat 1 tbsp of olive oil in a 12'' cast iron skillet (you'll use this pan later to bake the lasagna rolls). Sauté the mushrooms, onions, and garlic together for 4-5 minutes, or until mushrooms and onions have softened and browned. Pour in the cooking wine, stir, scraping brown bits off the bottom of the pan. Remove pan from heat and allow to cool almost completely. I transferred the mushrooms and onions to a mixing bowl and placed them in the refrigerator to cool quickly.
- In a medium sized mixing bowl, use a fork to combine the mushroom mixture with the ricotta cheese, egg, spinach, salt, and pepper. Then stir in the fresh chopped basil, 1/2 cup mozzarella cheese, and 1/2 cup parmesan cheese.
- Spread about ½ cup marinara sauce in a 12'' cast iron skillet. Then begin assembling the zucchini rolls by spreading about a tablespoon of filling on each piece of zucchini. Roll tightly. Place each roll on top of marinara sauce in a baking dish so it's standing upwards. Repeat with the rest of zucchini. If you have extra filling, spread on top of zucchini rolls. Pour the rest of marinara sauce on top and sprinkle with remaining mozzarella cheese and parmesan cheese.
- Place skillet in oven and bake for 25-30 minutes or until lasagna rolls are heated through and the cheese begins to brown. Top with more fresh basil if desired and divide the zucchini rolls between plates to serve!
Nutrition
Calories: 426kcal | Carbohydrates: 15g | Protein: 29g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1073mg | Potassium: 816mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1544IU | Vitamin C: 33mg | Calcium: 730mg | Iron: 2mg