These Zucchini Lasagna Rolls are a perfect low-carb alternative to traditional lasagna. Made with fresh zucchini noodles and stuffed with a rich mixture of ricotta, mozzarella, and spinach, then topped with marinara sauce, they are baked to perfection for a delicious and satisfying meal.
1: Preheat oven to 425F and line a baking sheet with parchment paper.
2: Slice zucchini lengthwise into 24 strips, about 1/8 inch thick.
3: Toss zucchini, olive oil, salt, and pepper in a large bowl.
4: Arrange zucchini in a single layer on the pan and bake, turning once, until tender, about 10 minutes.
5: In a small bowl, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan and set aside.
6: In a medium bowl, mix egg, ricotta, spinach, garlic, remaining 6 tablespoons mozzarella, remaining 2 tablespoons Parmesan, salt, and pepper.
7: Spread 1/4 cup marinara in a baking dish.
8: Place 1 tablespoon of the ricotta mixture near the bottom of a zucchini strip and roll it up, seam-side down, in the baking dish.
9: Repeat with remaining zucchini and filling.
10: Top rolls with remaining 1/2 cup marinara sauce and sprinkle with cheese mixture.
11: Bake until bubbly and lightly browned on top, about 20 minutes.
12: Let stand for 5 minutes, sprinkle with fresh basil, and enjoy!
