zucchini lasagna rolls

Zucchini Lasagna Rolls

With ricotta and marinara sauce
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30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Keyword: lasagna, LCHF of the peoples of the world, no meat, zucchini
Servings: 4
Carbohydrates: 5g

Ingredients

For lasagna

  • 4 zucchini (medium size)
  • 130 g ricotta
  • 1 egg (can be removed if you don't eat eggs)
  • 50 g parmesan (or another hard cheese)
  • 50 g mozzarella (for pizza)
  • basil (fresh, couple of leaves)
  • salt
  • 1 tbsp olive oil

For marinara sause

  • 1 tbsp olive oil
  • 2 garlic cloves
  • 500 g tomatoes (in own juice)
  • 1 tbsp tomato paste
  • 2 sprigs basil (fresh or 1 tsp dried)

Instructions

  • Let’s start with the sauce. Heat the olive oil, crush the garlic and send to the oil. When it turns golden, add the tomato paste and stir for about a minute. Mash tomatoes with juice and send to garlic oil with pasta. Add basil sprigs, salt, pepper, and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until thickened, about half an hour. Take the basil and garlic out. The sauce is ready!
  • Preheat the oven to 200oC /390oF. Cut zucchini into 4 long strips. The side ones should also be long and flat. Put strips on a baking sheet, salt, pepper, and sprinkle with olive oil. Bake for 15 minutes.
  • Mix ricotta, an egg, parmesan, finely chopped basil leaves, and salt. Spread the mixture over baked zucchini strips and roll up.
  • Pour 1/3 of the sauce into the bottom of the baking dish. Lay down the rolls, pour them with the sauce, and sprinkle with grated mozzarella. Bake for 20 minutes at 200oC /390oF.
    Buon appetito!

Notes

The sauce can be stored in a sealed jar in a fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 5g | Protein: 12g | Fat: 13g