All the flavors of spinach lasagna in a healthier, gluten-free form! These spinach zucchini lasagna rolls are easy to whip and taste delicious. You wouldn’t even realize you are eating zucchini! These zucchini lasagna rolls are great for individual serving. I prefer it over the mess I create when I try to slice a regular pan of lasagna! I will not claim these lasagna rolls to be super healthy, well there’s still a lot of cheese in here but it’s still healthier than your regular lasagna plus I also used low fat ricotta here. To make it even healthier, try cutting down on the amount of cheese.
Ingredients2 zucchini large
2 garlic cloves big, finely chopped
1 cup finely chopped spinach firmly packed
1 red onion small [1/3 cup chopped onion]
3/4 cup low fat ricotta cheese
1/4 cup + 2 tablespoons parmesan cheese divided
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1.25 cups marinara sauce [I used Bertolli® Riserva Marinara with Parmigiano-Reggiano sauce]
1/2 cup shredded colby & monterey jack cheese [or you can use mozzarella]
salt to taste
ground black pepper to taste
Method
* Preheat oven to 350 F degrees.
* Rinse and pat dry the zucchini. Slice both the 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. Once the pan is hot, place the sliced zucchini on it.
* Cook till the slices before soft enough to fold, around 2-3 minutes on each side. Repeat till are the slices are grilled, set aside.
* Heat oil is another pan on medium heat. Once the oil is hot, add chopped garlic to it.
* Cook for a minute and then add the chopped onion. Saute for another 1-2 minutes.
* Now add the chopped spinach to the pan. Add salt and pepper to taste and cook till the mixture dries out and there isn't much moisture left from the spinach. Remove from heat.
* In a bowl, add together ricotta cheese, the cooked spinach mixture, 1/4 cup parmesan cheese, dried oregano, dried parsley, salt & pepper.
* Mix till everything is well combined.
* Arrange all the grilled zucchini slices and put around 1.5-2 tablespoons of the prepared mixture on each slice.
* Starting from one end, roll each of the sliced zucchini. Repeat till all the sliced are filled and rolled.
* Take a 26 x 18 cm pan and place 1/2 cup of Bertolli Riserva 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.
* Cover with cheese, also sprinkle the remaining 2 tablespoons of parmesan cheese and bake at 350 F degrees for 30 minutes or till the cheese is nice and bubbly.
* Serve these spinach zucchini lasagna rolls with some fresh basil on top.