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Homemade Zucchini Lasagna Roll Ups photo

Zucchini Lasagna Roll Ups

A lighter take on lasagna where zucchini slices are filled with a cheesy beef mixture and baked until bubbly.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

  • Rimmed Baking Sheet
  • Parchment Paper
  • Large Skillet
  • Wooden Spoon
  • Large Bowl
  • 10-inch ovenproof pan or cast-iron skillet
  • Aluminum Foil
  • Paper Towels

Ingredients
  

  • 4 medium zucchini sliced into 1/8-inch slices lengthwise
  • 2 tablespoons olive oil
  • 3/4 lb lean ground beef
  • 1/2 small onion minced
  • 4 cloves garlic minced
  • 1/2 small green bell pepper diced
  • 1 cup diced tomatoes
  • 1 teaspoon paprika
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan
  • 1 cup mozzarella cheese shredded (for filling)
  • 1 large egg
  • 1 1/2 cups marinara sauce divided (1 cup for baking dish, 1/2 cup for spreading on slices)
  • 1 cup mozzarella cheese shredded (for topping)
  • fresh parsley chopped, for garnish
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and brush lightly with olive oil.
  • Slice the zucchini lengthwise into 1/8-inch thick slices and arrange in a single layer on the prepared sheet. Season with salt and pepper and bake 10–12 minutes until softened.
  • Transfer baked zucchini to paper towels to absorb excess moisture; set aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced onion and garlic, cook 1 minute, stirring.
  • Add ground beef, break it up with a wooden spoon, and cook until no longer pink. Drain excess fat, leaving about 2 tablespoons in the pan.
  • Stir in diced green bell pepper, diced tomatoes, and paprika. Reduce heat to low and simmer about 20 minutes. Season with salt to taste.
  • Transfer the beef mixture to a large bowl. Add ricotta, 1 cup shredded mozzarella (for filling), grated Parmesan, and the egg; stir until well combined.
  • Lightly grease a 10-inch ovenproof pan or cast-iron skillet with olive oil. Spread 1 cup marinara sauce evenly across the bottom.
  • Spoon a little marinara onto each zucchini slice, then spread about 1 tablespoon of the beef-ricotta mixture along one end and roll up tightly. Place each roll seam-side down in the prepared pan.
  • Once all rolls are in the pan, pour the remaining marinara (about 1/2 cup) over them if desired and sprinkle the remaining 1 cup shredded mozzarella on top.
  • Cover the pan with foil and bake at 400°F for 30 minutes, uncovering for the last 5 minutes to allow the cheese to brown slightly.
  • Remove from oven and garnish with chopped fresh parsley before serving.

Notes

  • Slice zucchini uniformly for even baking.
  • Pat baked zucchini dry to prevent watery filling.
  • Use low-sodium marinara if you prefer less salt.
  • You can prepare the beef mixture ahead and assemble before baking.