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Zucchini Lasagna Rolls
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
- 1 15-ounce container whole milk ricotta cheese, excess liquid drained out
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
-
1 teaspoon dried oregano
-
1 cup grated Parmesan
- 4 ounces thinly sliced prosciutto, chopped
- 1 large egg
- 3/4 teaspoon salt
- 2 large zucchini, sliced into thin strips with a vegetable peeler
- 2 tablespoons olive oil
-
2 cups marinara sauce, divided, such as Bio Orto
- 1 cup shredded mozzarella (about 4 to 6 ounces)
For The Filling:
For The Assembly:
Instructions
- Preheat the oven to 450 degrees F.
- With a rubber spatula, mix the ricotta, spinach, oregano, Parmesan, prosciutto, egg and salt in a medium bowl to blend. Set aside.
- Evenly coat a large baking dish or braising pan with 2 tablespoons of olive oil. Pour one cup of the marinara sauce over the bottom of the pan.
Meanwhile, assemble the zucchini rolls on a clean cutting board or work surface. Dollop about a tablespoon of the ricotta spinach filling on one end of a zucchini slice, then roll the zucchini up. Place the rolls in the skillet either standing up or seam-side down, making sure they aren't touching one another so there is room for steam to escape. Repeat with the remaining slices of zucchini and ricotta filling.
- Carefully ladle the remaining cup of marinara over and in between the zucchini rolls. Sprinkle with the shredded mozzarella. Bake in the oven uncovered for 30 minutes, or until golden brown and the excess liquid from the zucchini has evaporated. Serve hot.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 421
Amount/Serving
% Daily Value
- Carbs
- 18 grams
- Protein
- 29 grams
- Fat
- 26 grams
- Saturated Fat
- 13 grams
- Cholestrol
- 112 milligrams
- Sodium
- 1414 milligrams
- Fiber
- 4 grams
- Sugar
- 7 grams
11 comments
We made this recipe and really enjoyed it. The only issue that we came across was that the husband can’t have prosciutto. It apparently makes him sick. I need some ideas about substitutes that would still taste good.
I made this as one of our work week dinners and it’s a hit. I too used a mandolin as I immediately realized that our little veggie peeler just wasn’t it, babe. We had quite a bit leftover of the filling and zucchini shavings (I had used extra spinach and zucchini) so I oven baked them with gf breadcrumbs and olive oil with no sauce—-great snack!
I love that it’s inherently gluten free, and honestly…next time I would skip the prosciutto because I didn’t quite taste it. I would use some chopped and seasoned cremini mushrooms instead and save the delicious prosciutto for snacking with fruit.
We enjoyed this so much. I skipped the prosciutto and made fresh spinach and ricotta. Served with a side of focaccia but I am sure it will be great combined with pasta too. I did salt the zucchini and will use the mandolin vs. veg peeler next time to avoid scraps. I have a feeling due to this, ended up using 4 zucchinis, which I think was still a gain in the dish.
Have made this repeatedly and it is indeed surprisingly delicious. Made to Giada’s original recipe, it comes up pretty watery from the zucchini. Suggest a couple minor steps to make it perfect. Lay out the zucchini strips on a baking sheet lined with parchment, salt, and heat in the oven for 8-10 minutes before rolling. This cooks off some of the extra liquid. Then after coating the bottom of the baking dish with marinara, sprinkle a little orzo before putting down the rolls. This soaks up any other excess liquid, and adds a little heartiness to the dish. Instead of the prosciutto, it’s also nice to sprinkle a bit of cooked italian sausage on top. Finally, be careful not to add too much cheese, you want pockets without cheese to allow the sauce to bubble up and thicken.
So good! I was using another recipe for low carb ravioli for years which everyone in the house loved and this one really blew it away. So much easier than doing the ravioli wrapping and better taste/texture. And the filling was absolutely delicious! This is going into rotation.
These were surprisingly easy to make and were absolutely delicious. The mandolin makes perfect strips and they roll up fast. Another great go to!
You can certainly freeze this recipe. It is best to thaw out overnight before reheating!
This recipe, as simple as it is, is absolutely delicious! I recommend using a mandoline rather than a veggie peeler (which did not produce consistent results). I had alot of filling left over so I also boiled some rigatoni and mixed it all together and baked it for dinners the rest of the week. I recommend three or four zucchinis if you don’t want to use any pasta! Also, I didn’t have time to make my own marinara so I used Rao’s and it was perfect.
Can this dish be frozen to eat later?
Can this lasagna be frozen?
This was delicious and the whole family loved it!