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Easy Zucchini Lasagna Roll-Ups with Ricotta Perfect for Healthy Dinners

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A healthy twist on classic lasagna using thin zucchini slices rolled with a creamy ricotta filling and topped with marinara and cheese. Quick, low-carb, and perfect for cozy weeknight dinners.

Ingredients

Scale
  • 3 medium zucchinis, thinly sliced lengthwise
  • 1 ½ cups (about 340 grams) whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese (about 100 grams)
  • ½ cup grated Parmesan cheese (about 50 grams), plus extra for sprinkling
  • 2 cups (480 ml) marinara sauce, homemade or store-bought
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped, plus extra for garnish
  • 1 large egg, beaten
  • Salt and pepper, to taste
  • 1 tablespoon olive oil, for brushing zucchini slices
  • A pinch of freshly grated nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish with olive oil or non-stick spray.
  2. Slice the zucchinis lengthwise into thin, roughly 1/8-inch (3 mm) slices using a mandoline or sharp knife. Aim for about 18-20 slices total. Lay them on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with more paper towels.
  3. In a mixing bowl, combine ricotta, minced garlic, beaten egg, chopped basil, grated Parmesan, nutmeg, salt, and pepper. Stir gently until well mixed and creamy but firm enough to spread.
  4. Lay one zucchini slice flat on a clean surface. Spread about 2 tablespoons of the ricotta mixture evenly along the length of the slice, leaving a small border at the edges.
  5. Carefully roll the zucchini slice from one end to the other, creating a neat cylinder. Place each roll seam-side down in the prepared baking dish, snug but not crowded.
  6. Pour marinara sauce evenly over the zucchini roll-ups. Sprinkle shredded mozzarella and extra Parmesan on top.
  7. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until cheese is bubbly and golden.
  8. Let the roll-ups rest for 5 minutes before serving. Garnish with fresh basil leaves.

Notes

Dry zucchini slices well after salting to avoid soggy roll-ups. Do not overmix the ricotta filling to keep it spreadable and prevent unraveling. Cover the dish while baking initially to steam and heat through, then uncover to brown the cheese. Egg in the filling helps bind the roll-ups.

Nutrition

Keywords: zucchini lasagna, low carb lasagna, healthy dinner, ricotta roll-ups, gluten-free, vegetarian, easy weeknight meal

Find it online: https://avabake.com/easy-zucchini-lasagna-roll-ups-with-ricotta-perfect-for-healthy-dinners/