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Recipes

These Zucchini Lasagna Rolls Will Make Your Heart Swoon

This article is written by a student writer from the Spoon University at SLU chapter.

I hopped on the zoodle (zucchini noodle) train ages ago and ever since I’ve been searching for new ways to reinvent dishes I already adore. Substituting zucchini for pasta can help you get your greens and lighten up traditional carb-filled meals. Next time you’re craving lasagna switch it up and choose the veggie route, your body will thank you.

Zucchini Lasagna Rolls

Difficulty:BeginnerPrep time: 25 minutesCook time: 25 minutesTotal time: 50 minutesServings:3 servings

Ingredients

Instructions

  1. Step1

    To make the ricotta filling, toss the ricotta, cottage cheese, parsley, basil, salt, garlic powder, red pepper flakes, and pepper into a food processor and blend until smooth. Refrigerate until you’re ready to use it.

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    Slice the zucchini lengthwise so each piece is approximately 1/4 inch wide.

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    Brush both sides of the zucchini with oil and sprinkle with salt and pepper.

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    Heat a pan to medium heat and cook each side of the zucchini for 2 minutes.

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    On each zucchini plank evenly spread about a tablespoon of the ricotta filling, then roll.

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    Spread a 1/4 cup of marinara sauce into a casserole dish and then add each of the zucchini rolls on top. Pour the remaining marinara sauce on top and sprinkle on that cheese.

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    Bake for 20-25 minutes at 375°F. Let it cool and then enjoy the melted cheesy goodness.

"Brunch is a way of life." -Gandhi