Zucchini Lasagna Roll Ups — Damn Delicious

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Zucchini Lasagna Roll Ups

Swap out the lasagna noodles for zucchini – it’s LOW CARB and you won’t miss the noodles at all! I promise! You can even make this ahead of time – perfect for feeding a crowd or for packing leftovers for work the next day!

So when I made this for dinner one night, Ben said, “Oh, wow. This doesn’t suck.”

I didn’t know what to make of that reaction.

Then, about 3 minutes and 22 seconds later, he said, “Babe, I don’t know where this ranks in the things you’ve made but this definitely makes top 5.”

So that should basically summarize what this meal is all about.

We swap out the lasagna noodles for zucchini and roll them up in everything that is good in life – crumbled sausage, ricotta, Parmesan and mozzarella cheese, which is then baked in a pool of marinara sauce.

With everything that’s happening here, you won’t even miss the lasagna noodles. I promise.

Plus, it’s low-carb, it makes enough to feed an army, and it’s DUDE-friendly.

You can also make this ahead of time and freeze as needed!

So it’s a win-win from all angles, right?

Zucchini Lasagna Roll Ups

Yield: 6 servings

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Swap out the lasagna noodles for zucchini – it’s LOW CARB and you won’t miss the noodles at all! I promise! You can even make this ahead of time – perfect for feeding a crowd or for packing leftovers for work the next day!

Ingredients:

  • 3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24 ⅛-inch-thick strips
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3/4 pound ground Italian sausage, casing removed
  • 1 cup part skim ricotta cheese
  • 1/3 cup freshly grated Parmesan
  • 1 large egg
  • 1/4 cup chopped fresh basil leaves
  • 2 cloves garlic, minced
  • 1 1/2 cups marinara sauce, divided
  • 2 cups shredded mozzarella, divided

Directions:

  1. Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  3. In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
  4. Preheat oven to 400 degrees F.
  5. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.
  6. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
  7. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  8. Serve immediately.

Did you Make This Recipe?

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