Description
These Zucchini Lasagna Rolls are a delicious low-carb alternative to traditional lasagna, featuring tender grilled zucchini slices rolled with a creamy ricotta and cottage cheese filling, savory turkey sausage, and baked with marinara and melted mozzarella cheese. Perfect for a healthy, flavorful meal that comes together quickly.
Ingredients
Cheese Filling
- 8 ounces ricotta cheese
- 4 ounces low fat cottage cheese
- 3 tablespoons shredded parmesan cheese
- 2 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes (optional)
- Black pepper to taste
Zucchini and Sausage
- 2 large zucchini, cut lengthwise into 8 slices (1/4 inch thick)
- 1 link mild Italian turkey sausage, cooked and crumbled
Assembly and Topping
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- Cooking spray or oil for grilling and dish preparation
Instructions
- Prepare the Ricotta Filling: Combine ricotta cheese, low fat cottage cheese, shredded parmesan, parsley, fresh basil, kosher salt, garlic powder, red pepper flakes (if using), and black pepper in a blender. Blend until smooth. Transfer the mixture to a bowl and refrigerate for 30 to 60 minutes to let the flavors meld and the mixture firm up slightly.
- Grill the Zucchini: Heat a grill or grill pan to medium-high heat. Slice the two large zucchinis lengthwise into 1/4 inch thick planks. Lightly spray or brush both sides of the zucchini slices with cooking spray or oil, then sprinkle with salt and pepper. Place them on the hot grill and cook for about 2 minutes on each side until tender and pliable. Remove from the grill and allow to cool until easy to handle.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the assembled rolls.
- Prepare the Baking Dish: Spray a 10.5 x 7 inch casserole dish with cooking spray. Spread 1/4 cup of marinara sauce evenly across the bottom of the dish to prevent sticking and add flavor.
- Assemble the Zucchini Rolls: Pat the cooled zucchini slices dry with paper towels to remove any excess moisture. Spoon approximately one tablespoon of the ricotta filling onto one side of each zucchini plank and spread it into an even layer. Sprinkle some of the cooked crumbled turkey sausage over the cheese filling. Roll the zucchini slices up carefully and place them seam-side down in the prepared casserole dish.
- Top and Bake: Spoon the remaining marinara sauce evenly over the zucchini rolls. Sprinkle shredded mozzarella cheese on top. Place the casserole dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
Notes
- Grilling the zucchini first helps remove excess moisture and prevents a watery dish.
- Blotting moisture from zucchini after grilling is essential to avoid soggy rolls.
- For a vegetarian version, omit the sausage and consider adding sautéed mushrooms or spinach.
- Use fresh herbs for optimal flavor, but dried herbs can be substituted if necessary.
- You can prepare the filling and grill zucchini slices ahead of time for easier assembly later.
