Zucchini Lasagna Roll-Ups

I was inspired to make this zucchini lasagna roll-ups recipe after seeing recipes for them online. I made a simple marinara sauce that simmered for an hour before preparing the zucchini lasagna roll-ups but you can use jarred sauce if you’re rushed for time. These little zucchini lasagna roll-ups take time to make, but they are worth the extra effort. This is a healthy and low-carb recipe that my entire family enjoyed, and my daughter and I loved them more than regular lasagna roll-ups, my husband said they were tasty and my son liked them but, said he prefers roll-ups with pasta. I served these little beauties with steamed artichokes, a crisp salad, and freshly baked bread.

Zucchini Lasagna Roll-Ups

Simple Tomato & Basil Sauce:

• 2 tbsp butter
• 1 tbsp olive oil
• ½ yellow onion, diced finely
• 3 cloves of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• 1 (28 oz) can of good whole tomatoes, pureed with a hand immersion blender
• Sea salt and freshly cracked pepper, to taste
• Pinch of sugar, if needed
• 3 whole sprigs of fresh basil

Zucchini Lasagna Roll-Ups:

• 3 zucchini, trimmed, sliced lengthwise into 24 ⅛-inch-thick strips *use a mandolin or vegetable peeler
• salt, to taste
• 1 tbsp olive oil
• ¼ yellow onion, diced finely
• ½ lb pork Italian sausage
• 2 cloves of garlic, minced
• 1 cup ricotta cheese
• 1 egg, well beaten
• ¼ cup Parmesan cheese, finely grated
• ¼ cup fresh basil leaves, chopped
• Sea salt and freshly cracked pepper, to taste
• Dash of nutmeg, freshly grated
• ¾ cup mozzarella cheese, shredded

How to Make Zucchini Lasagna Roll-Ups

Make the sauce by melting the butter and olive oil in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until really softened, about 10 minutes. Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.

Add the blended can of tomatoes to the Dutch oven. Reduce the heat and simmer for about 45 minutes, stirring occasionally. Remove lid and allow to simmer for 15 additional minutes.

Remove from the heat. Taste and season with sea salt and freshly cracked pepper, to taste along with a pinch of sugar if it needs it. Bury the whole sprigs of basil in the sauce and set aside to allow the flavors to mingle for 30 minutes. Remove sprigs before using the sauce.

Prepare the zucchini by slicing it thinly with a mandolin or vegetable peeler. Place the zucchini on a kitchen towel or a few paper towels then sprinkle both sides of all the zucchini with a bit of salt. Allow the slices to sit for 30 minutes while you prepare the filling. This step will remove excess moisture from the zucchini.

Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring often, for 3 minutes, or until tender. Add the ground sausage and cook, breaking up into crumbles and stirring occasionally, for 4-5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Drain excess fat from the pan and set it aside to cool.

Combine the ricotta cheese, egg, parmesan cheese, fresh basil, and a dash of nutmeg then season with sea salt and freshly cracked pepper, to taste. Stir until well combined. Add the cooled sausage mixture and mix well.

Preheat the oven to 400 degrees.

Pour most of the tomato sauce into a 10-inch cast iron skillet or small baking dish.

Wipe off the excess salt from the zucchini then spread 1 tablespoon of ricotta/sausage mixture on each zucchini slice. Top the mixture with 1 tablespoon of shredded mozzarella cheese. Roll up and place in the prepared skillet.

Place into the oven and bake for 20-25 minutes, or until the roll-ups are heated through.

Remove from the oven and sprinkle the top with fresh basil sprinkled. Serve with parmesan and remaining sauce on the side.