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To make Ricotta Zucchini Lasagna Roll-Ups, you need fresh and tasty ingredients. Here’s what you will need: - 3 medium zucchinis, sliced thinly lengthwise - 2 cups ricotta cheese - 1 cup grated mozzarella cheese - 1 cup grated Parmesan cheese - 1 large egg - 2 cups marinara sauce (homemade or store-bought) - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme) - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in the dish. Zucchini serves as the base, while ricotta adds creaminess. Mozzarella and Parmesan bring that cheesy goodness. The egg helps bind everything together. Marinara sauce adds rich flavor, and garlic gives it a nice kick. Dried Italian herbs and seasonings round out the taste. Fresh basil adds a bright touch when serving. You can easily find these ingredients at your local store. Choose the freshest zucchini for the best flavor. Quality cheeses make a big difference too. When you gather these items, you set the stage for a delightful meal! {{ingredient_image_2}} 1. Preheat the oven to 375°F (190°C). This helps cook the roll-ups evenly. 2. Slice three medium zucchinis thinly lengthwise. Aim for about 1/8 inch thick. A mandoline slicer works great here. 3. Lightly sprinkle salt on the zucchini slices and let them rest for 10-15 minutes. This draws out moisture. After that, pat them dry with a paper towel. 4. In a medium bowl, mix 2 cups of ricotta cheese, half of the grated mozzarella, half of the grated Parmesan, one large egg, minced garlic, and dried Italian herbs. Add salt and pepper to taste. Blend until smooth. 1. Spread a thin layer of marinara sauce across the bottom of a 9x13 inch baking dish. 2. Take a zucchini slice and place a generous tablespoon of the ricotta mixture at one end. Roll it tightly, tucking in the filling. Place the roll seam-side down in the baking dish. Repeat this until you use all the zucchini and filling. 3. Pour the remaining marinara sauce evenly over the roll-ups. Top with the rest of the mozzarella and Parmesan cheese. 1. Cover the baking dish with aluminum foil to keep the cheese from burning. 2. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for 15 more minutes. Look for melted, bubbly cheese that is lightly golden. 3. After baking, let the roll-ups rest for 5 minutes. This helps them set. Garnish with fresh basil leaves before serving for added flavor and color. - Salting zucchini for moisture control: Start by slicing the zucchini thin. Use a sharp knife or a mandoline for even cuts. Once sliced, sprinkle salt on the zucchini. Let it sit for 10-15 minutes. This step draws out extra moisture. Afterward, pat the slices dry with a paper towel. This helps keep your roll-ups from getting soggy. - Achieving a smooth ricotta mixture: In a bowl, mix the ricotta cheese, half of the mozzarella, half of the Parmesan, and the egg. Add minced garlic and dried herbs. Use a fork or spatula to blend well. Make sure there are no lumps. A smooth mixture ensures even flavor in every bite. - Pairing with salads or bread: These roll-ups are great with a fresh salad. A simple green salad adds a nice crunch. You can also serve them with garlic bread. The warm, crispy bread complements the cheesy roll-ups perfectly. - Presentation ideas for serving: For a lovely display, use a rustic platter. Arrange the roll-ups neatly and drizzle with extra marinara sauce. Sprinkle fresh herbs on top for a pop of color. This makes the dish even more inviting. - Best tools for slicing: A mandoline slicer is ideal for cutting zucchini. It gives you even, thin slices quickly. If you don’t have one, a sharp chef's knife works well too. - Essential baking dishes: Use a 9x13 inch baking dish for this recipe. It’s the perfect size for all your roll-ups. Make sure it’s deep enough to hold the sauce without spilling. A glass or ceramic dish works best for even cooking. Pro Tips Use a Mandoline Slicer: For perfectly even zucchini slices, a mandoline slicer is your best friend. This ensures consistent thickness, allowing for even cooking and a better presentation. Extract Excess Moisture: Salting the zucchini slices and letting them rest helps draw out excess moisture. This prevents your dish from becoming watery and keeps the flavors concentrated. Customize the Filling: Feel free to add additional ingredients to your ricotta mixture, such as spinach, roasted red peppers, or even a hint of nutmeg for a unique twist on flavor. Rest Before Serving: Allowing the roll-ups to rest for a few minutes after baking helps them set and makes for cleaner slices when serving. This also enhances the flavors as they meld together. {{image_4}} You can swap cheeses for a twist. Vegan cheese works well in this recipe. It melts nicely and adds creaminess. You can also try cottage cheese for a lighter option. If you want more protein, add cooked ground turkey or chicken. You can mix in finely chopped spinach or bell peppers for extra veggies. Spices can elevate your roll-ups. Try adding red pepper flakes for heat. A pinch of smoked paprika adds a nice depth. You can also mix in fresh herbs like parsley or thyme for brightness. For sauces, use pesto instead of marinara for a fresh flavor. You can also drizzle balsamic glaze before serving for a sweet touch. Cold roll-ups make a great salad option. Just chill the filled roll-ups and serve with a light dressing. Baked versions can vary, too. Serve with alfredo sauce for a creamy change. You can even layer the roll-ups with marinara and cheese for a decadent bake. Each style offers a unique taste experience. Keep your ricotta zucchini lasagna roll-ups in the fridge. Place them in an airtight container. They stay fresh for about 3 to 4 days. If you want to keep them longer, freezing is a great option. To reheat, use the oven for the best taste. Preheat it to 350°F (175°C). Cover the roll-ups with foil to keep them moist. Bake for about 15 to 20 minutes. This method avoids sogginess and keeps the cheese melty. You can freeze the roll-ups before or after baking. If freezing before, assemble them and wrap tightly. If baked, let them cool first. Store in a freezer-safe container. When ready to eat, thaw overnight in the fridge for best results. To stop zucchini from being watery, you must extract moisture. Here are my tips: - Slice zucchini thinly. Use a mandoline for best results. - Sprinkle salt on the slices and let them rest for 10-15 minutes. - After resting, pat the slices dry with a paper towel. This method helps keep your roll-ups firm and tasty. Yes, you can prepare these roll-ups in advance. Here’s how: - Make the ricotta filling and roll up the zucchini slices. - Place the roll-ups in a baking dish and cover with foil. - Store in the fridge for up to 24 hours before baking. When you're ready, just pop them in the oven. I love serving these roll-ups with a few sides: - A fresh mixed greens salad adds crunch and color. - Garlic bread pairs well for a comforting meal. - Drizzle extra marinara sauce on top for added flavor. - Garnish with fresh basil for a pop of green. These touches make for a delicious presentation! This post covered everything you need for Ricotta Zucchini Lasagna Roll-Ups. We explored the ingredients, step-by-step preparation, and tips for perfecting your dish. Don’t forget variations and storage options to keep your meal fresh. Enjoy experimenting with flavors and serving styles. With practice, you’ll impress family and friends. Embrace your kitchen adventures with these tasty roll-ups!

Ricotta Zucchini Lasagna Roll-Ups

A delicious and healthy twist on traditional lasagna, featuring zucchini rolls filled with ricotta cheese and topped with marinara sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 300 kcal

Ingredients
  

  • 3 medium zucchinis, sliced thinly lengthwise
  • 2 cups ricotta cheese
  • 1 cup grated mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchinis lengthwise into strips about 1/8 inch thick. Lightly sprinkle salt over the zucchini slices and let them rest for 10-15 minutes to extract excess moisture. Afterward, pat the slices dry with a paper towel.
  • In a medium mixing bowl, blend together the ricotta cheese, half of the grated mozzarella, half of the grated Parmesan, the egg, minced garlic, and the dried Italian herbs. Season with salt and pepper, mixing until fully combined and smooth.
  • To prepare your baking dish, spread a thin layer of marinara sauce across the bottom of a 9x13 inch dish.
  • For each zucchini slice, take a generous tablespoon of the ricotta mixture and place it at one end of the slice. Roll the zucchini tightly, tucking in the filling as you go. Place the roll in the prepared baking dish seam-side down.
  • Once all the rolls are placed in the dish, evenly pour the remaining marinara sauce over the zucchini roll-ups. Top with the remaining mozzarella and Parmesan cheeses.
  • Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
  • When finished baking, let the roll-ups rest for 5 minutes to set. Garnish with fresh basil leaves just before serving.

Notes

For an elegant touch, serve the roll-ups on a rustic platter, drizzled with extra marinara sauce and a sprinkle of fresh herbs.
Keyword lasagna, ricotta, vegetarian, zucchini