Vegetarian Lasagna

Happy Friday! Another week of summer is over and we are finally getting hot temperatures here. Hasn’t June and July just flown by? Seemed like we blinked and it was gone. I’m certainly not ready for summer to be over.

On Tuesday I took a chance and made vegetarian lasagna. Before sharing the recipe, directly from A Saucy Kitchen, I wanted to add a few disclaimers I learned along the way.
1) A peeler would have worked way better to make the rolls thin. I used a knife and cheese cutter which made some slices way too think or way too thin.
2) Allow zucchini to sit for some time to drain excess water. I let it sit for 20 minutes oppose to the recommended double time.
3) Some short cuts were taken because I didn’t actually start dinner until after 7:30 pm and took way longer to prepare than I thought. Luckily my family wasn’t home from work until 10 pm which is when I was taking it out of the oven. We loved the recipe and will be making this again for sure.
4) My photos look nothing like the pretty ones, please excuse my painfully poor attempt for these rolls. Aside from this one photo, all others are taken from A Saucy Kitchen.
IMG_6806 2.JPG
Enjoy!!
Vegetarian Zucchini Lasagna Rolls
Vegetarian-Zucchini-Lasagna-Spirals_-8

Vegetarian Zucchini Lasagna Rolls filled with spinach, ricotta, and a chunky homemade marinara sauce. Gluten free, Grain Free, Low Carb

Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 409 kcal
Author: Sarah
Ingredients
marinara
  • 1 tablespoon olive oil
  • 1/2 small onion chopped
  • 14 ounce /390 gram can crushed tomatoes
  • 1 garlic clove crushed
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon balsamic vinegar
  • 1 salt & pepper to taste
  • 1 pinch of red pepper flakes
roll ups
  • 30 oz ricotta
  • 2 cup finely chopped spinach measure the spinach before chopping, firmly packed
  • 2 tablespoon basil chopped
  • 1 large egg
  • ¼ cup freshly grated Parmesan cheese
  • 10 oz mozzarella cheese shredded | 2 1/2 cups
  • 4 medium zucchini thinly sliced lengthwise + salt for drawing out water

Vegetarian-Zucchini-Lasagna-Spirals_

Instructions:

  1. Lay the zucchini strips out across a cooling rack (cooling rack allows excess water to drain). Sprinkle salt across the tops of the zucchini and let sit for about 10-15 minutes to let the water sweat out of the zucchini. Pat the water off the zucchini and then flip them over and repeat with the next side. Wipe off excess salt with a towel.
  2. Warm the olive oil in a small sauce pan over a medium heat. Add the onions and sauté for about 3-4 minutes until the onion softens.
  3. Add the remaining marinara ingredients and stir to combine. Reduce the marinara to a medium low heat and allow to simmer for at 15-20 minutes until the sauce thickens. Stir occasionally to keep the sauce from burning and sticking to the bottom. While the sauce is simmering on the stove you can prep your ricotta mixture in the steps below
  4. Remove the sauce from the heat, take out the bay leaf, and allow the marinara to cool for a couple of minutes before handling.
  5. Preheat your oven to 375°F/190°C
  6. In a medium bowl mix ricotta cheese, basil, spinach, parmesan cheese, half of the mozzarella and egg. Stir well.
  7. In a 9×13 in (22 x 33 cm) casserole dish spread 1/2 cup tomato sauce on the bottom.
  8. Begin assembling your zucchini rolls by laying out the sliced zucchini noodles on a flat, clean work top.
  9. Spread about 2 tablespoons of the ricotta mixture first over each individual zucchini noodle. Then, add a spoonful of marinara over the top of the ricotta.
  10. Carefully roll up the zucchini and place them in the baking dish.
  11. If you have any remaining tomato sauce spread it over the top of the rolls. Sprinkle parmesan and the remaining mozzarella cheese over the top.
  12. Bake for about 45 minutes or until the cheese on top is a nice golden brown.
Recipe Notes

Calories: 409 Fat: 28 g Saturated fat: 16 g Carbohydrates: 13 g Sugar: 6 g Fiber: 2 g Protein: 29 g

Advertisements

6 Comments Add yours

  1. I never thought a zucchini could look so tasty!

    Liked by 1 person

    1. Oh my, this recipe was incredibly tasty!!

      Like

  2. This looks beautiful! I will have to remember to try making my veggie lasagna like this in the future. I usually layer my zucchini and it doesn’t look as nice.

    Liked by 1 person

    1. Definitely going to try to make this again soon! It was delicious and now I’ll know to set aside more prep time.

      Liked by 1 person

  3. This looks so yummy! I’ll have to try it out!

    Liked by 1 person

    1. Let me know how yours turns out!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s