Take Your Lasagna to a New Level with Zucchini Spinach Rolls

January 10, 2019

Spinach Zucchini Lasagna Rolls

A delicious and gluten-free take on a pasta classic.

Course Main Course
Cuisine American, Italian
Keyword garlic, Parmesan, red onion, rolls, spinach, zucchini
Author Déja Todman

Ingredients

  • 2 zucchini large
  • 1 1/4 cups marinara sauce
  • 1 cup finely chopped spinach firmly packed
  • 3/4 cup low fat ricotta cheese
  • 1/4 cup + 2 tablespoons parmesan cheese divided
  • 1/2 cup shredded Colby & Monterey jack cheese
  • 1 red onion small,1/3 cup
  • 2 garlic cloves big, finely chopped
  • ½ teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Rinse and pat the zucchini dry. Slice both zucchinis into thick slices, around 1/4 of an inch. Heat a grill pan on medium heat and spray it with a non-stick spray. Coat zucchini with olive oil and season with salt and pepper.
  3. Once the pan is hot, place the sliced zucchini on it. Cook till the slices are tender enough to fold, around 2-3 minutes on each side. Repeat till all the slices are grilled, set aside.
  4. Heat oil in another pan on medium heat. Add chopped garlic to it.
  5. Cook for a minute and then add the chopped onion. Sauté for another 1-2 minutes.
  6. Now add the chopped spinach to the pan and season to taste. Cook until the mixture dries out and there isn't much moisture left from the spinach. Remove from heat.
  7. In a bowl, add together ricotta cheese, the cooked spinach mixture, 1/4 cup parmesan cheese, dried oregano, salt & pepper.
  8. Mix until everything is well combined.
  9. Arrange all the grilled zucchini slices and put around 2 tablespoons of the prepared mixture on each slice.
  10. Starting from one end, roll each of the sliced zucchini. Repeat till all the sliced are filled and rolled.
  11. Take a casserole pan and place 1/2 cup of marinara with Parmigiano-Reggiano at the bottom of the pan. Arrange the zucchini rolls on top of the sauce and then pour the remaining 3/4 cup of sauce on top of the rolls.
  12. Cover with cheese, also sprinkle the remaining 2 tablespoons of parmesan cheese and bake at 350 degrees for 30 minutes or till the cheese is nice and bubbly.
  13. Serve these spinach zucchini lasagna rolls with some fresh basil on top!
  14. Enjoy! 😀
 

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