I made this recipe a few weeks ago and it was one of those things that I just threw together on a whim. I was craving lasagna and comfort food now that the weather is cooler but I wanted to avoid all the carbs. Let’s just say that my hubby was very, very skeptical about zucchini lasagna. LOL!
I took just a few minutes to make this for dinner and the house smelled so good all afternoon. I actually left the lasagna to keep warm in the oven until dinnertime. Everyone loved this so much. I cannot even begin to tell you how good this was! My hubby even had seconds!
Trust me, if you love lasagna, you will want to make this recipe!
3 medium-sized zucchini
1 15 oz. can tomato sauce (I prefer Red Gold Brand)
15 ounces low-fat ricotta
16 ounces part-skim mozzarella, shredded
1/4 cup plus 2T Parmesan cheese, grated
Preheat your oven to 375 degrees and grease your baking dish. I prefer to use a round glass dish for this recipe but anything you have on hand will work.
Reserve 1 cup of shredded mozzarella cheese and 2 T parmesan cheese for the topping.
Take each zucchini and slice off the top and bottom. Stand the zucchini on one end and then make thin slices from top to bottom. These will not be perfect and that is ok. Just make sure they are slightly bendable.
Mix together the remaining mozzarella, ricotta and parmesan cheeses. I sometimes find it easier to mix this by hand to make sure all the cheese are well incorporated.
Smear about 2 tablespoons of cheese mixture onto each zucchini slice and then roll up. Some of these will be stiffer than others and that is ok.
You will find that as you place them in your dish, some of them will unroll. Just keep adding zucchini roll-ups and fixing the ones that unroll. As you fill up your dish, they will stay put together.
Pour the remaining sauce over your zucchini roll-ups.
Sprinkle with 3/4 teaspoon of Italian seasoning.
Cover the baking dish and then cook for 45 minutes or until the entire dish is bubbling, especially in the center.
Turn the oven off. Sprinkle the remaining cheese over the dish and return to the oven uncovered for 15 minutes.
You can leave the dish in the oven that has been turned off for up to an hour to keep warm. Look at how delicious and cheesy it looks! Yum, yum, yum!
I hope you enjoy this recipe as much as we do!