A pan full of fresh baked Zucchini Lasagna is shown sitting on a blue patterned towel with a serving spatula to the right. The lasagna sits fully baked in a 9"x9" pan with individual zucchini rolls stuffed with a ricotta mixture and topped with marinara, mozzarella, and parsley.

Source: https://www.eatingwell.com/recipe/272727/zucchini-lasagna-rolls-with-smoked-mozzarella/

Equipment

  • 9"x9" baking pan

  • Mandolin (optional; extremely helpful)

  • Oven heated to 425F

Ingredients

  • 2 large zucchinis

  • ½ cup shredded smoked mozzarella cheese, divided

  • 3 tbsp grated Parmesan cheese, divided

  • 1 large egg, lightly beaten

  • 1 ⅓ cups part-skim ricotta

  • 1 10 oz package frozen spinach, thawed and squeezed dry

  • 1 clove minced garlic

  • ¾ cup marinara sauce, divided

  • 2 tbsp chopped fresh basil (optional)

(dash or to taste, if you don't really feel like measuring)

  • 2 tbsp extra-virgin olive oil

  • ½ teaspoon ground pepper, divided in halves

  • ¼ teaspoon salt, divided, divided in halves

Preparation:

  • Preheat oven to 425F and Coat 2 rimmed baking sheets with cooking spray.

(Par-Bake Zucchini Slices)

  • Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.

  • Brush both sides of each zucchini slice with olive oil and sprinkle with salt and pepper.

  • Arrange the zucchini in single layers on the prepared pans.

  • Bake the zucchini, turning once, until tender, about 10 minutes total.

(Prepare Ricotta Filling)

  • While zucchini bakes, combine 2 tbsp mozzarella and 1 tbsp Parmesan in a small bowl. Set aside.

  • Mix egg, ricotta, spinach, garlic, 6 tbsp mozzarella, 2 tbsp Parmesan, pepper and salt in a medium bowl.

  • After zucchini is par-baked, spread 1/4 cup marinara in an 8-inch-square baking dish.

(Assemble and Bake)

  • Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish.

  • Repeat with the remaining zucchini and filling. Place any remaining filling around rolls.

  • Top the rolls with 1/2 cup marinara sauce and sprinkle with cheese mixture.

  • Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.