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Delicious Triple Cheese Zucchini Lasagna Rolls served on a plate

Three Cheese Zucchini Stuffed Lasagna Rolls

A comforting and flavorful dish featuring tender zucchini rolled with a creamy cheese filling and layered in marinara sauce.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces lasagna noodles (cooked) For a gluten-free option, use brown rice lasagna noodles.
  • 1 tsp olive oil For sautéing.
  • 3 cloves garlic (crushed) Releases a fragrant aroma.
  • 2 medium zucchini About 7 oz each; grated and squeezed dry.
  • 1 cup part-skim ricotta cheese Recommended brand: Polly-o.
  • 2 tbsp part-skim ricotta cheese Recommended brand: Polly-o.
  • 1/2 cup grated Parmesan cheese Adds a nutty richness.
  • 1 large egg (beaten) Helps to bind the mixture.
  • 1/2 tsp kosher salt To enhance flavor.
  • to taste fresh cracked pepper Adds a bit of spice.
  • 1 3/4 cups marinara sauce Rich and zesty, for layering.
  • 1/2 cup part-skim mozzarella cheese Shredded for a gooey finish.
  • as needed fresh basil for garnish (optional) Adds a pop of color and fresh flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a 9 x 13-inch baking dish, ladle about 1 cup of marinara sauce on the bottom.
  3. In a medium skillet, heat olive oil over medium heat and sauté crushed garlic for about a minute until fragrant.
  4. Add grated zucchini, kosher salt, and freshly cracked pepper. Cook for 4-5 minutes until the zucchini is tender.
  5. In a medium bowl, combine the sautéed zucchini with ricotta cheese, grated Parmesan cheese, beaten egg, and a dash of salt and pepper. Mix well.
  6. Lay out the cooked lasagna noodles. Spoon 1/3 cup of the ricotta mixture evenly over each noodle and roll them up, seam side down in the prepared baking dish.
  7. Pour the remaining marinara sauce over the rolls and sprinkle 1 tablespoon of mozzarella cheese on top of each roll. Cover the dish with aluminum foil.
  8. Bake for about 40 minutes, or until heated through and the cheese is melted. Uncover for the last 10 minutes for a golden top.
  9. Remove from the oven and sprinkle fresh basil on top before serving hot.

Notes

Squeeze the grated zucchini to prevent excess moisture. You can prepare the filling a day in advance. Consider adding crushed red pepper flakes for extra flavor.