Zucchini Lasagna Roll Ups
The recipe Zucchini Lasagna Roll Ups could satisfy your Mediterranean craving in roughly 1 hour and 30 minutes. This gluten free and primal recipe serves 6 and costs $2.62 per serving. This main course has 462 calories, 29g of protein, and 32g of fat per serving. This recipe from Damn Delicious has 703 fans. If you have garlic, kosher salt, marinara sauce, and a few other ingredients on hand, you can make it. With a spoonacular score of 55%, this dish is pretty good. Similar recipes include Zucchini Lasagna Roll-Ups, Zucchini Lasagna Roll-Ups, and Sausage and Zucchini Lasagna Roll-ups.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 45 minutes
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
Equipment:
baking sheet
paper towels
frying pan
bowl
oven
Cooking instruction summary:
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. 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. In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste. Preheat oven to 400 degrees F. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside. 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. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve immediately.
Step by step:
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.
3. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
4. In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
5. Preheat oven to 400 degrees F.
6. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.
7. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese.
8. 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.
9. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
