Description
Creamy mushroom zucchini lasagna rolls showcase Italian-inspired comfort with layers of rich flavors. Cheesy, herbed zucchini ribbons and earthy mushrooms create a delightful meal you’ll savor to the last bite.
Ingredients
Scale
- 4 zucchini, large, thinly sliced lengthwise
- 8 oz (226 g) fresh mushrooms, finely chopped
- 16 oz (454 g) marinara sauce
- ½ cup shredded mozzarella cheese
- ⅓ cup organic ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- 1 egg (free-range)
- 2 tbsps olive oil
- 1 small sweet yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp dry Italian seasoning
- 1 handful fresh parsley, finely chopped
- sea salt, to taste
- fresh ground pepper, to taste
Instructions
- Zucchini Preparation: Transform zucchini into delicate, flexible ribbons by slicing lengthwise and roasting at 375°F for 10-12 minutes. Season with salt and pepper, lightly coating with olive oil to ensure optimal texture and flavor.
- Vegetable Medley: In a skillet, sauté garlic until aromatic, then introduce onions and mushrooms. Enhance with Italian seasoning, cooking until vegetables release their natural essence and become tender.
- Sauce Development: Integrate marinara into the vegetable mixture, allowing it to simmer and concentrate flavors. Reduce heat to create a rich, cohesive sauce that will complement the delicate zucchini rolls.
- Cheese Blend: Whisk ricotta, Parmesan, egg, parsley, salt, and pepper into a creamy, well-incorporated filling. This smooth mixture will provide a luxurious base for the lasagna rolls.
- Assembly Technique: Spread a thin marinara layer in the baking dish to prevent sticking. Layer zucchini strips with ricotta mixture and mushroom sauce, carefully rolling each slice into compact bundles that showcase the intricate flavors.
- Final Touches: Arrange rolled zucchini in the baking dish, nestling them closely. Drizzle with remaining marinara and generously crown with mozzarella, creating a golden, bubbling surface.
- Baking Finale: Bake in the preheated oven for 15-20 minutes, watching for the cheese to melt into a crisp, golden blanket that signals the dish is perfectly prepared and ready to serve.
Notes
- Zucchini Prep Tip: Pat zucchini slices dry with paper towels after roasting to prevent excess moisture that could make rolls soggy.
- Cheese Mixing Technique: Whisk ricotta mixture thoroughly to ensure smooth, lump-free consistency for better rolling and flavor distribution.
- Sauce Balancing Strategy: Control sauce thickness by simmering to prevent watery lasagna rolls that might fall apart during serving.
- Cheese Melting Hack: Let lasagna rolls rest 5 minutes after baking to allow cheese to set and make cutting and serving easier.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 220
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 60 mg