Zucchini Lasagna; Cheesy Vegetable Filled Roll-Ups
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Zucchini Lasagna Without Pasta
Make these mouth watering zucchini lasagna roll-ups and no-one will ever know pasta isn’t involved in this recipe.
What I like about this recipe the most is that you don’t have to use a ton of ingredients and there’s no need for a huge pan.
I make a total of 9 zucchini lasagna roll-ups and bake them in this 6-cup pyrex rectangle dish without the lid. This recipe makes enough for 3-4 people.
Below is a picture of some of the ingredients I used but I did change it up after I took this picture. Even though the photo shows roma tomatoes I switched it up and used cherry tomatoes instead. But I’m sure you could use any type of tomato if you pleased. I do reflect the change in the ingredient listing.
And then I forgot to include the garlic and the Italian spices in the photo. I definitely used both and that too reflects in the ingredient list.
You’ll notice some Prosciutto below in the lower right hand corner. This ingredient is totally optional!
Ingredients:
- 4 ounce ricotta cheese
- 1 medium sized zucchini sliced thin
- 5 asparagus spears chopped and boiled for about 5 minutes
- 2 Tablespoons extra virgin olive oil
- 1/4 red bell pepper diced
- 5 button mushrooms sliced
- 3 cloves of garlic minced
- 1 medium yellow onion diced
- 5 cherry tomatoes cut in half
- 1-2 cups mozzarella cheese freshly grated
- 1 cup freshly grated Parmesan cheese
- 1 24 ounce jar of marinara sauce of your choice
- fresh cracked pepper
- 1 Tablespoon dried Italian seasoning
- OPTIONAL: 4 ounce Prosciutto chopped
Directions:
Preheat oven to 375 degrees Fahrenheit.
TIP: To get the zucchini sliced thin, even and uniformly I highly recommend using a mandolin slicer.
Saute
In a skillet add olive oil and saute sliced zucchini for about 3 minutes or until slightly tender. It’s okay to flip them during this process but be careful not to break or tear them.
Remove zucchini from pan onto a paper plate and set aside.
Add mushrooms, bell pepper, and onion to skillet (if using chopped Prosciutto add it here) and saute about 3 minutes or until tender. Add chopped garlic and continue to saute for 1 minute. Remove from heat and place mixture in a small bowl.
Build Zucchini Lasagna
First, place about 1/2 cup of marinara sauce on the bottom of the pyrex rectangle dish and set aside.
Although it’s not necessary I like to place all ingredients in separate small bowls like below. It just makes it easy for me to build the lasagna.
Place zucchini flat on your work surface. Top with some ricotta cheese, mushroom mixture, some asparagus, Parmesan cheese, some marinara sauce and freshly cracked pepper. Start at the tiny end and gently roll zucchini into a roll keeping all ingredients inside roll. Place rolled zucchini on top of marinara sauce in baking disk. Continue the same steps for all the sliced zucchini.
Once all zucchini has been completed add remaining marinara sauce to the top of all the roll-ups.
Top with freshly grated mozzarella cheese. Then sprinkle Italian seasoning over the cheese and kinda just work it into the cheese a little bit with your fingers so that the spice gets down into the grooves.
Randomly place sliced cherry tomatoes on top of cheese.
Bake
Place lasagna dish on a baking sheet, in case it should bubble over, and bake for 20-30 minutes or until cheese is melted and bubbly.
Carefully remove from oven and serve immediately. Enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR ZUCCHINI LASAGNA ROLL-UPS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
PRODUCTS WE USED OR RECOMMEND FOR THIS RECIPE
Zucchini Lasagna Roll-Ups
Make these mouth watering zucchini lasagna roll-ups and no-one will ever know pasta isn't involved in this recipe.
Ingredients
- 4 ounce ricotta cheese
- 1 medium zucchini sliced thin
- 5 spears asparagus chopped and boiled for about 5 minutes
- 2 Tablespoons extra virgin olive oil
- 1/4 red bell pepper diced
- 5 button mushrooms sliced
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 5 cherry tomatoes cut in half
- 1-2 cups mozzarella cheese freshly grated
- 1 cup freshly grated Parmesan cheese
- 1 24 ounce jar marinara sauce of your choice
- fresh cracked pepper
- 1 Tablespoon dried Italian seasoning
- 4 ounce Prosciutto OPTIONAL chopped
Instructions
-
Preheat oven to 375 degrees Fahrenheit.
-
TIP: To get the zucchini sliced thin, even and uniformly I highly recommend using a mandolin slicer.
-
Saute
In a skillet add olive oil and saute sliced zucchini for about 3 minutes or until slightly tender. It’s okay to flip them during this process but be careful not to break or tear them.
Remove zucchini from pan onto a paper plate and set aside.
Add mushrooms, bell pepper, and onion to skillet (if using chopped Prosciutto add it here) and saute about 3 minutes or until tender. Add chopped garlic and continue to saute for 1 minute. Remove from heat and place mixture in a small bowl.
-
Build Zucchini Lasagna
First, place about 1/2 cup of marinara sauce on the bottom of the Pyrex rectangle dish and set aside.
Although it’s not necessary I like to place all ingredients in separate small bowls like below. It just makes it easy for me to build the lasagna.
Place zucchini flat on your work surface. Top with some ricotta cheese, mushroom mixture, some asparagus, Parmesan cheese, some marinara sauce and freshly cracked pepper. Start at the tiny end and gently roll zucchini into a roll keeping all ingredients inside roll. Place rolled zucchini on top of marinara sauce in baking disk. Continue the same steps for all the sliced zucchini.
Once all zucchini has been completed add remaining marinara sauce to the top of all the roll-ups.
Top with freshly grated mozzarella cheese. Then sprinkle Italian seasoning over the cheese and kinda just work it into the cheese a little bit with your fingers so that the spice gets down into the grooves.
Randomly place sliced cherry tomatoes on top of cheese.
-
Bake
Place lasagna dish on a baking sheet, in case it should bubble over, and bake for 20-30 minutes or until cheese is melted and bubbly.
Carefully remove from oven and serve immediately. Enjoy!
