Description
A lighter, low-carb lasagna made with fresh zucchini ribbons, creamy cheese, and rich marinara.
Ingredients
- 3 medium zucchini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1 egg
- 1 1/2 cups marinara sauce
- 1 tsp salt
- Fresh basil for garnish
Instructions
- Slice zucchini lengthwise into thin strips.
- Salt slices and let sit for 20 minutes to remove moisture.
- Mix ricotta, egg, parmesan, and half of mozzarella.
- Place filling on each slice and roll up.
- Layer sauce in baking dish, arrange rolls, top with sauce and remaining cheese.
- Bake at 375°F for 25 minutes until bubbly.
Notes
Use a mandoline for even slices. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 roll-ups
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
Keywords: zucchini, lasagna, low-carb, gluten-free