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To make Ricotta Zucchini Lasagna Roll-Ups, gather these fresh ingredients: - 3 medium zucchinis, sliced thinly lengthwise - 2 cups ricotta cheese - 1 cup grated mozzarella cheese - 1 cup grated Parmesan cheese - 1 egg - 2 cups marinara sauce (homemade or store-bought) - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh basil leaves for garnish Each serving of Ricotta Zucchini Lasagna Roll-Ups has about: - Calories: 350 - Protein: 22g - Fat: 18g - Carbohydrates: 28g - Fiber: 3g This dish is a great way to enjoy veggies while getting enough protein and flavor. To elevate your dish, consider adding: - Fresh spinach leaves for extra greens - Sliced mushrooms for umami flavor - Chopped bell peppers for sweetness - Fresh herbs like parsley or thyme for brightness These fresh ingredients can make your roll-ups even more delicious and colorful. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take three medium zucchinis and slice them thinly lengthwise. Aim for about 1/8 inch thick. A mandoline slicer works best for this. After slicing, sprinkle salt on the zucchini strips. Let them rest for 10 to 15 minutes. This step helps draw out excess moisture. Pat the slices dry with a paper towel to remove any liquid. In a mixing bowl, combine 2 cups of ricotta cheese with half a cup of grated mozzarella and half a cup of grated Parmesan. Add one egg, two minced garlic cloves, one teaspoon of dried Italian herbs, salt, and pepper. Mix everything until it’s well combined. Taste the mixture; it should be creamy and flavorful. This filling is the heart of your roll-ups. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. This keeps the rolls from sticking. Take one zucchini slice, place a generous tablespoon of the ricotta mixture at one end, and roll it tightly. Place the roll seam-side down in the dish. Repeat this for all zucchini slices. Arrange the rolls snugly next to each other. Once done, pour the remaining marinara sauce over the rolls. Sprinkle the rest of the mozzarella and Parmesan on top. Cover the dish with foil to avoid burning the cheese. Bake for 25 minutes. After that, remove the foil and bake for another 15 minutes until the cheese is melted and bubbly. Let the roll-ups sit for 5 minutes before garnishing with fresh basil leaves. Enjoy! To cut zucchini right, use a sharp knife or a mandoline slicer. Slice the zucchini lengthwise into thin strips about 1/8 inch thick. This size helps them roll easily. If you cut them too thick, they won't bend. After slicing, lightly salt the zucchini. Let it sit for 10-15 minutes to remove extra moisture. This step keeps your roll-ups from getting soggy. To get the best cheese melt, use fresh cheeses. Grate your mozzarella and Parmesan just before mixing. This gives better flavor and texture. Cover the dish with foil for the first part of baking. This keeps the cheese from burning. Remove the foil later to let the cheese bubble and brown nicely. Watch it closely so it doesn’t burn. For a great look, serve the roll-ups on a big plate. Pour some marinara sauce on the bottom before placing the roll-ups. This adds color and flavor. Garnish with fresh basil leaves for a pop of green. You can also sprinkle extra cheese on top for flair. Serve it warm, and enjoy the smiles! Pro Tips Use a Mandoline Slicer: For perfectly uniform zucchini slices, a mandoline slicer will save time and ensure even cooking. Salt Your Zucchini: Salting the zucchini before rolling helps draw out moisture, preventing a soggy lasagna. Pat dry to remove excess salt. Experiment with Cheeses: Feel free to mix in other cheeses like feta or goat cheese for a unique flavor twist in your filling. Let it Rest: Allow the roll-ups to sit for a few minutes after baking; this helps the cheese set and makes serving easier. {{image_2}} You can change the cheese mix for different flavors. Try goat cheese for a tangy twist. Cream cheese will add creaminess, while feta gives a salty bite. You can also mix in some cheddar for a sharper taste. Each cheese brings a unique flavor to the roll-ups. Feel free to use what you love or have at home. Want to make your roll-ups heartier? Add protein! Cooked, shredded chicken works well. Just mix that into the ricotta filling. Ground beef is another great option. Brown it in a pan before mixing it in. This will add more flavor and make the dish more filling. You can even use turkey for a leaner choice. You can make these roll-ups gluten-free easily. Just use gluten-free marinara or avoid any wheat products. For a vegan version, swap ricotta with a cashew cream or tofu blend. Nutritional yeast can give a cheesy flavor. Use vegan cheese for topping. These swaps keep the roll-ups delicious while meeting dietary needs. Enjoy experimenting with what works for you! After you enjoy your Ricotta Zucchini Lasagna Roll-Ups, store any leftovers in an airtight container. This keeps them fresh. Place the container in your fridge. Leftovers stay good for about 3 to 5 days. When you’re ready to eat again, check for any signs of spoilage. If you want to save some for later, freezing works well. First, let the roll-ups cool completely. Then, place them in a freezer-safe container or wrap them in plastic wrap. Use a layer of foil for extra protection. They last up to 3 months in the freezer. When ready to use, thaw them overnight in the fridge before reheating. To reheat your Ricotta Zucchini Lasagna Roll-Ups, preheat your oven to 350°F (175°C). Place the roll-ups in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes. You can also microwave them if you're in a hurry. Just warm them for 2 to 3 minutes on high, checking frequently. Enjoy your meal just like it was fresh! Yes, you can prepare these roll-ups in advance. Just follow all the steps until you bake them. Once you have assembled the roll-ups, cover the dish with foil and store it in the fridge. You can keep them for up to 24 hours before baking. When you are ready to enjoy them, bake as directed. You may need to add a few extra minutes to the baking time if they are cold. If you don’t have zucchini, there are great alternatives. Thin slices of eggplant work well for a similar texture. You can also use bell peppers or thin sheets of butternut squash. These options add unique flavors and colors to your dish. Just make sure to slice them thinly for easy rolling. Leftover Ricotta Zucchini Lasagna Roll-Ups can stay fresh in the fridge for about 3 to 4 days. Store them in an airtight container to keep them from drying out. When reheating, use the oven for best results. This way, the cheese will melt nicely again, and the roll-ups will taste just as good. This blog post explored how to make delicious Ricotta Zucchini Lasagna Roll-Ups. We covered the full list of ingredients, step-by-step instructions, and helpful tips for the best results. You learned how to mix flavors, layer ingredients, and present your dish beautifully. I shared variations to suit different diets and preferences, plus storage tips to keep your leftovers fresh. With all this info, you can confidently prepare and enjoy this tasty meal. Now, go ahead and make these roll-ups your own!

Ricotta Zucchini Lasagna Roll-Ups

A delicious and healthy alternative to traditional lasagna, featuring zucchini rolls filled with ricotta and topped with marinara sauce and cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 3 medium zucchinis, sliced thinly lengthwise
  • 2 cups ricotta cheese
  • 1 cup grated mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • to taste Salt
  • to taste Pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lightly salt the zucchini slices and let them sit for about 10-15 minutes to draw out excess moisture. Pat dry with a paper towel.
  • In a mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, the egg, minced garlic, dried Italian herbs, salt, and pepper. Mix until well combined.
  • Spread a thin layer of marinara sauce along the bottom of a 9x13 inch baking dish to prevent sticking.
  • Take one zucchini slice, add a generous tablespoon of the ricotta mixture at one end, and roll it up tightly. Place the roll in the prepared baking dish seam-side down. Repeat this process for all the zucchini slices and ricotta filling, arranging the rolls snugly side by side.
  • Once all the rolls are in the dish, pour the remaining marinara sauce over the top, covering them evenly. Sprinkle the remaining mozzarella and Parmesan cheeses over the sauce.
  • Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
  • Once finished, let the lasagna roll-ups sit for 5 minutes. Garnish with fresh basil leaves before serving.

Notes

Let the zucchini sit with salt to draw out moisture for better texture.
Keyword lasagna, ricotta, vegetarian, zucchini