Description
Savor Low Carb Lasagna Roll Ups—zucchini wraps filled with ricotta, parmesan, and mozzarella for a healthy, cheesy twist.
Ingredients
-
4 large zucchini
-
15 oz ricotta cheese
-
¼ cup Parmesan cheese, grated
-
1½ cups mozzarella cheese, shredded, divided
-
1 large egg
-
2 cups marinara sauce (homemade or store-bought)
-
Salt and pepper, to taste
-
1 tablespoon olive oil
Instructions
-
Preheat and prep.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish with olive oil. -
Slice zucchini.
Using a mandoline or sharp knife, slice each zucchini lengthwise into thin, even strips (about 1/8‑inch thick). Aim for about 12‑16 strips per zucchini, depending on size. -
Prepare filling.
In a mixing bowl, combine ricotta cheese, grated Parmesan, half (¾ cup) of the shredded mozzarella, egg, salt, and pepper. Stir until smooth and evenly blended. -
Assemble roll‑ups.
Spread a tablespoon of marinara sauce in the bottom of the baking dish. On a work surface, lay out zucchini strips. Spread 1–2 tablespoons of the cheese filling onto each strip, then gently roll it up from one end to the other. Place each roll seam‑side down in the prepared baking dish. -
Top and bake.
Pour remaining marinara sauce evenly over the roll‑ups. Sprinkle with the rest of the shredded mozzarella. Drizzle olive oil lightly over the top. -
Bake.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until cheese is melted, bubbly, and slightly golden. -
Serve.
Let rest for 5 minutes before serving. Garnish optionally with fresh basil or parsley.
Notes
Tip: Lightly salting zucchini strips and letting them sit for 10 minutes before rolling drains excess moisture—pat dry before using to avoid watery roll‑ups.
Even slicing: Uniform zucchini strips ensure even cooking and consistent roll size.
Serving idea: Pair with a crisp side salad or garlic‑roasted veggies for a complete, lighter meal.
Keywords: lasagna Roll‑Ups