Zucchini Lasagna Roll-Ups
Our zucchini lasagna roll-ups allow for you to recreate a classic Italian dish in a fraction of the time that it takes to make a traditional lasagna.
Makes
Serving size
Ingredients
2 medium (392 grams) zucchini
3 tablespoons olive oil
2 tablespoons dried oregano
1 teaspoon black pepper, freshly ground
2 tablespoons unbleached flour
½ cup ricotta
½ cup parmesan cheese, freshly grated
1 large egg
¼ teaspoon garlic powder
½ cup tomato sauce (Homemade Tomato Sauce Recipe)
½ cup mozzarella, low-sodium
Special Equipment:
Pastry brush
Microwave
8 x 8 inch baking dish
Vegetable slicer (optional)
Instructions
- Preheat oven to 400°F.
- Slice zucchini lengthwise into ⅛-inch thick slices, or 8 slices per zucchini with a knife or vegetable slicer like a mandolin or hand-slicer. Lay zucchini slices on a baking sheet covered with a paper towel to soak up excess moisture.
- Brush olive oil onto the zucchini slices with a pastry brush. Sprinkle the slices with half the oregano, black pepper and flour, using just a pinch of each item on each slice.
- Flip each slice to the unseasoned side. Repeat step 3 onto the second side, using up the remaining seasonings.
- Place 3 to 4 spiced and floured zucchini slices into the microwave on top of paper towel, with an additional paper towel on top.
- Microwave for 40 seconds and remove. Continue in batches until all zucchini slices have been microwaved.
- Mix ricotta cheese, parmesan cheese, egg and garlic powder in a small mixing bowl. Stir until combined.
- Spread a thin layer of tomato sauce onto the bottom of an 8 x 8-inch baking dish.
- Spoon a layer of ricotta cheese onto each slice of zucchini. Roll up and place in a baking dish vertically (so you can see the spiral), packed together tightly.
- Sprinkle with the mozzarella cheese and bake until zucchini is tender and cheese is melted, approximately 20 minutes.
Cooking Tip
Like any lasagna, this stores well in the refrigerator in an airtight container and can be reheated in the microwave. Leftovers can also be frozen for a month in the freezer.
Recipe Contributed by FamilyCook Productions
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