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–+ servings

Zucchini Lasagna Roll-up

Zucchini Lasagna
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Prep Time 30 minutes
Cook Time 30 minutes
Drying Zucchini Slices 2 hours
Total Time 3 hours
Course Main Course
Cuisine Italian
Servings 6
Calories 220 kcal

Equipment

Ingredients
  

  • 1 jar Low Sodium Tomato & Basil Pasta Sauce
  • 1 container Lite Ricotta Cheese
  • 1/2 cup Parmesan Cheese
  • 8 oz Italian Cheese
  • 1 Large Egg
  • 1 Med Onion Chopped
  • 2 Gloves Garlic Minced
  • 2 tbsp red pepper flakes red pepper flakes
  • 2 med Zucchini sliced

Instructions
 

  • Slice the Zucchini on a Mandolin to ensure they are thin and consistent in size. Place between paper towels to soak up the extra water. Let dry for about 2 hours.
  • Saute the onion, garlic, and red pepper flakes until onions are translucent. Add Sauce and simmer until heated through.
  • In a medium bowl, mix together the container of Ricotta Cheese, 1 Cup of the Italian Cheese, 1/2 cup Parmesan Cheese, egg and Italian Seasoning until creamed together.
  • Spread about 1/2 cup of the sauce mixture on the bottom of the baking dish.
  • Spread a heaping TBS of cheese mixture onto each Zucchini strip, then roll it up and place it into the baking dish. Repeat until the the dish is full or you are out of Zucchini.
  • Cover the roll-ups with the remaining sauce and Italian Cheese.
  • Bake for 30 minutes or until sauce is bubbling and cheese is brown.

Notes

Note: This is great to make ahead. You can even freeze it before baking and then bake straight from the freezer. 

Nutrition

Serving: 5piecesCalories: 220kcalCarbohydrates: 13gProtein: 16gFat: 13gCholesterol: 44mgSodium: 342mgFiber: 4gSugar: 8g
Keyword Gluten Free, Italian, Lasagna, Low Sodium, Zucchini
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