Zucchini Lasagna Rolls

One of my all time favorite comfort foods has got to be lasagna. I’m talking about sumptuous pasta noodles, layered with hearty meat sauce, creamy ricotta and gooey mozzarella goodness, drool…

Lately, I’ve noticed a lot of low carb variations in my Pinterest feed looking all healthy and delicious. So this weekend I decided to test out a new recipe, and boy I sure am glad I did!



I’m ecstatic with how well the zucchini noodles absorbed the classic Italian lasagna flavours. It also brought a lightness to the dish which left us all feeling super satisfied, but minus the usual post-lasagna carb coma! Using some pre-made Turkey Bolognese Pasta Sauce from the freezer made this one dish meal a total snap to assemble and therefore it will definitely be going into our regular dinner rotation.


These little beauties are not only super delicious. But, also low-carb, gluten free and kid friendly. You could also easily make it vegetarian by using your favorite marina sauce. What’s not to love about that? Try out the recipe and let me know if you enjoy it as much as we did.


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Zucchini Lasagna Rolls
A lighter take on a classic lasagna. This recipe substitutes thin sliced zucchini in place of pasta noodles, bringing a lightness which will leave you feeling satisfied, while avoiding a carb coma. These little beauties are not only delicious, but also low-carb, gluten free and kid friendly. What's not to love about that?
Prep Time 40 minutes
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Prep Time 40 minutes
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Start by washing and then slicing your zucchinis into thin slices. A mandolin is perfect for this task. The thinner the you can slice the noodles the better, as they will cook more evenly.
  3. Lay the noodles out on a cutting board lined with paper towel, sprinkle with salt and allow to rest for about 20 minutes. This step is super important, as the salt will draw out excess water from the zucchini and help the bottom of the casserole from getting too soggy when cooked.
  4. While the zucchini is resting, remove your thawed spinach from it's package and press through a strainer lined with paper towel to remove excess water.
  5. In a medium bowl, mix the ricotta cheese, a 1/4 cup of the parmesan cheese and spinach until well combined.
  6. Once your zucchini noodles are done resting, it's time to load those babies up! Spoon on about a tbsp of the cheese mixture you just prepared, followed by tbsp or so of pasta sauce. Spread evenly over the length of the noodle. Finally, sprinkle each zucchini strip with mozzarella and parmesan cheese.
  7. Next add a generous layer of pasta sauce to the bottom of a 9" x 12" casserole dish. Gently roll up your beautiful little zucchini boats of goodness and arrange side by side. You'll need about 24 rolls to fill the dish.
  8. Once you have your zucchini roll-ups arranged, spoon over the remaining pasta sauce, being sure to completely cover the zucchini rolls.
  9. Sprinkle the remaining mozzarella cheese over the top and place in in the oven to bake for 40 minutes, or until the zucchini is softened and the cheese is golden, melted and bubbly.
  10. Let rest for at least 5 minutes before serving.
Recipe Notes

Feel free to substitute in your favorite pasta sauce, or even use a jar sauce if you are short on time. I just love how customizable this recipe is.

Be sure to check out the link for my homemade turkey bolognese sauce, which really brought this dish to the next level.

I noted the prep time as 40 minutes, but that includes allowing the salted zucchini slices to rest for approximately 20 minutes.

 

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