Mushroom Zucchini Lasagna Rolls (1 Hour)

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Reinvent your classic lasagna with a healthy and delightful twist. These zucchini lasagna rolls provide a lighter alternative to traditional lasagna without skimping on the rich flavors. Thin zucchini slices serve as the “noodles,” wrapping up a delicious filling of mushrooms, Italian cheese, and tomato sauce. Once baked, these rolls are a tempting combination of gooey, cheesy goodness and fresh, earthy zucchini. Yum!

  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 large zucchinis, sliced lengthwise into thin strips (about 1/8 inch thick)
  • 1 cup mushrooms, finely chopped
  • 1 1/2 cups Italian cheese blend (ricotta, parmesan, and mozzarella), divided
  • 1 1/2 cups tomato sauce, plus more for topping if desired
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/2 cup mozzarella cheese, for topping
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Prep Zucchini (10 minutes + 15 minutes rest): Preheat your oven to 375°F (190°C). Lightly salt the zucchini slices and set them aside for about 15 minutes. This helps release excess moisture. Afterward, pat them dry using a paper towel.
  2. Cook the Filling (10 minutes): In a skillet, heat the olive oil over medium heat. Add garlic and sauté until fragrant. Stir in mushrooms and cook until tender. Remove from heat and let cool for a few minutes. In a mixing bowl, combine the mushroom mixture with 1 cup of Italian cheese blend and the tomato sauce. Mix well and season with salt and pepper.
  3. Assemble Rolls (15 minutes): Lay a zucchini strip flat, then spread a generous amount of the cheese and mushroom mixture over the slice. Roll the zucchini up carefully and place it in a cast iron dish. Repeat with remaining zucchini slices.
  4. Bake (25 minutes): If desired, you can add a little more tomato sauce on top of the zucchini rolls. Sprinkle with the remaining 1/2 cup of Italian cheese blend and the mozzarella cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is bubbly and golden brown.
  5. Serve (5 minutes): Let the zucchini rolls cool for a few minutes. Garnish with fresh basil if desired and serve warm.

Notes

These zucchini lasagna rolls are a delightful way to enjoy the comforts of lasagna while keeping things light and fresh. When slicing the zucchini, aim for uniform thickness to ensure even cooking. For a more robust flavor, consider adding some cooked ground turkey or beef into the filling. Pair this dish with a light salad or some garlic bread, and you’ve got a meal that is both satisfying and health-conscious.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 7g
  • Sodium: 800mg
  • Fat: 18g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 45mg

Pair this with...

Broccoli Raab with Pine Nuts

Start by washing and roughly chopping a bunch of broccoli raab. Set that aside. Now, in a large skillet, warm up a few tablespoons of olive oil over medium heat. Slide in a couple of minced garlic cloves, and let them sizzle until they're just turning golden—this infuses the oil with a garlicky touch. Toss in your chopped raab, season with some salt and maybe a pinch of red pepper flakes if you're feeling adventurous. Sauté until the greens are wilted and the stems are tender, usually around 5-8 minutes. Now for the best part: toss in a handful of pine nuts and stir until they're lightly toasted. Finish with a squeeze of fresh lemon juice for a zesty zing.

Fennel, Cucumber, and Mint Salad

To kick things off, thinly slice your fennel bulb, aiming for delicate, almost translucent slices to ensure every bite is crisp. Next, slice your cucumber into rounds or half-moons, depending on your preference. These will add a cool, hydrating touch to the salad. Chop up some fresh mint leaves, which will infuse the salad with a burst of aromatic freshness. Add in some chopped green onions for a subtle zing. Once everything's in your salad bowl, give it a toss. A light dressing made from lemon juice, olive oil, salt, and pepper will complement the fresh ingredients without overpowering them. Drizzle it over, toss once more, and there you have it!

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

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