Zucchini Lasagna Rolls
User Reviews
4.5
93 reviews
Excellent
Zucchini Lasagna Rolls
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Delicious lasagna rolls made using zucchini instead of pasta. A healthy, gluten free alternative with all the flavor of the traditional version!
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Ingredients
Ricotta Filling
- 8 ounces ricotta cheese
- 4 ounces low fat cottage cheese
- 3 tablespoons shredded Parmesan cheese
- 2 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped 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 link mild Italian turkey sausage, cooked and crumbled
- 1 cup marinara sauce
- 1/2 cup shredded Mozzarella cheese
Instructions
Ricotta Filling
- Add all of the ingredients to a blender and blend until smooth. Pour into a bowl and refrigerate for 30-60 minutes.
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.
Assembling the Zucchini Lasagna Rolls
- Preheat oven to 375° F.
- Spray a 10.5 x 7 inch 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.
Notes
- If your cottage cheese and ricotta are on the watery side, I suggest draining the excess liquid from them prior to blending the filling.
- Refrigerating the ricotta filling for 30-60 minutes helps it firm up.
Nutrition Information
Show Details
Calories
216kcal
(11%)
Carbohydrates
12g
(4%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Cholesterol
43mg
(14%)
Sodium
1020mg
(43%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 43mg | 14% |
| Sodium | 1020mg | 43% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
93 reviews
Excellent
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