Zucchini Lasagna Roll Ups
Delicious low carb Zucchini Lasagna Roll Ups that taste just as good as traditional lasagna. A healthy twist on a classic dish!
Equipment
- baking sheet
- Cast Iron Skillet
Ingredients
- 3 large zucchini trimmed and sliced lengthwise into 24 ⅛-inch-thick strips
- to taste kosher salt
- to taste freshly ground black pepper
- 1 tablespoon olive oil
- ¾ pound Italian sausage casing removed
- 1 cup part skim ricotta cheese
- ⅓ cup freshly grated Parmesan
- 1 large egg
- ¼ cup chopped fresh basil leaves
- 2 cloves garlic minced
- 1 ½ cups marinara sauce divided
- 2 cups shredded mozzarella divided
Instructions
- Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Season with salt, to taste; let stand 15 minutes.
- Heat olive oil in a large cast iron skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
- Preheat oven to 400 degrees F.
- Spread 1 cup marinara sauce onto the bottom of a large cast iron skillet; set aside.
- Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining ½ cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
- Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
- Serve immediately.
Nutrition
Serving: 1rollCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg
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