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zucchini lasagna roll ups
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Zucchini Lasagna Roll Ups

Cut the meat and bulk up this lighter but still hearty lasagna with fresh vegetables, gooey cheese and a savory marinara sauce. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 349kcal
Author Rachel Ballard

Ingredients

  • 8 lasagna noodles
  • 1 tablespoon olive oil
  • 1/3 cup diced yellow onion
  • 1 garlic clove minced
  • 1 cup shredded zucchini (grated on a box grater)
  • 1/2 cup shredded carrots (grated on a box grater)
  • 1 cup sliced portobello mushrooms
  • 8 ounces frozen spinach thawed, and squeezed dry
  • 1 cup low fat cottage OR ricotta cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 2 cups part skim mozzarella cheese shredded
  • 1/2 cup parmesan cheese
  • 1 25 ounce jar marinara sauce
  • 1 teaspoon salt divided
  • 1/2 teaspoon pepper

Instructions

  • Preheat the oven to 350. 
  • Bring a large pot of water to a boil. Add a few large pinches of salt to the water. Add the noodles and cook until just flexible and slightly softened--about 5 minutes. Remove to a cookie sheet sprayed with non stick spray. Set aside. 
  • Heat a 9-inch skillet over medium-high heat. Add the olive oil and the onions. Cook 3 minutes then add the garlic stirring often. 
  • Add the zucchini, carrots, mushrooms and spinach and cook until the vegetables release their water and it simmers away--about 6 minutes. Season with 1/4 of the salt and pepper. Set aside to cool slightly. 
  • In a bowl, mix the cottage cheese, egg, Italian seasoning and oregano. Add the remaining salt and pepper to this mixture. 
  • Place 1/3 of the pasta sauce in the bottom of a 9x13 or slightly smaller baking dish. 
  • Working with one lasagna sheet at a time, spread a couple of tablespoons of the cheese/egg mixture over the length of the pasta. Sprinkle with a couple of tablespoons of the vegetables and add a tablespoon of mozzarella and parmesan. 
  • Starting at one end, roll up and place each roll seam side down in the sauce, leaving a little room between them. 
  • Top the rolls with the remaining sauce and sprinkle with the remaining mozzarella and parmesan cheese. 
  • Bake uncovered for 30 minutes, serve warm.

Nutrition

Calories: 349kcal | Carbohydrates: 35g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 921mg | Potassium: 441mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6550IU | Vitamin C: 7.6mg | Calcium: 496mg | Iron: 1.8mg