Mushroom Zucchini Lasagna Rolls (1 Hour)

Print

Print Recipe

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!

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

Find it online: https://www.heresyourdinner.com/mushroom-zucchini-lasagna-rolls-1-hour/