Description
These Zucchini Lasagna Roll-Ups are a delicious low-carb twist on traditional lasagna, featuring tender zucchini slices rolled with a savory mixture of ground beef, ricotta, and mozzarella cheeses. Baked to perfection with marinara sauce and melted cheese, this dish is a hearty and flavorful meal perfect for pleasing the entire family.
Ingredients
Scale
Vegetables
- 4 large zucchini
- ½ small sweet onion, finely diced
- 3 garlic cloves, finely minced
- Fresh flat-leaf parsley, chopped (optional)
Meat
- 1 pound 90/10 ground beef
Dairy
- 2 cups shredded mozzarella cheese, divided
- 1 cup whole milk ricotta
- ½ cup grated Parmesan cheese
- 1 large egg
Pantry
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
- 1 24-ounce jar marinara sauce
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) to prepare for baking the zucchini roll-ups later.
- Cut the zucchini: Trim ½ inch from each end of the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into ¼-inch thick slices, aiming to get about 24 slices in total.
- Remove moisture from zucchini: Lay the zucchini slices flat on a paper towel-lined baking sheet, allowing them to overlap slightly. Sprinkle with ½ teaspoon salt and let them sit for at least 15 minutes to draw out excess moisture.
- Cook onion and garlic: Heat olive oil in a large saucepan over medium heat. Sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the ground beef: Push the onion and garlic to one side of the pan. Add ground beef and cook, breaking it apart with a spoon, for 7-8 minutes until no longer pink. Transfer the cooked beef to a paper towel-lined plate to drain excess fat.
- Make the cheese mixture: In a large bowl, combine 1 cup of mozzarella, ricotta, Parmesan, egg, Italian seasoning, remaining ½ teaspoon salt, and black pepper. Stir until well mixed. Fold the cooked ground beef into the cheese mixture thoroughly.
- Prepare baking dish: Pour half of the marinara sauce into the bottom of a 9-inch square or 7 x 11-inch baking dish, spreading evenly to form a base layer.
- Roll meat mixture into zucchini: Pat zucchini slices dry with paper towels to remove excess moisture. Spread about 1 ½ tablespoons of the meat and cheese mixture along each zucchini slice, then roll tightly and place seam-side down in the baking dish. Repeat until all slices and mixture are used.
- Add remaining sauce and cheese: Pour the remaining marinara sauce over the assembled roll-ups. Sprinkle the top with the remaining 1 cup of mozzarella cheese.
- Bake: Bake in the preheated oven for 25-30 minutes until cheese is bubbly and slightly browned on top.
- Rest and serve: Allow the roll-ups to rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- Using a mandoline ensures even, thin slices of zucchini for easier rolling.
- Be sure to pat the zucchini slices dry after salting to prevent watery roll-ups.
- You can substitute ground turkey for beef for a leaner version.
- For a vegetarian version, omit meat and add sautéed mushrooms or spinach to the cheese mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
