Best Mushroom Zucchini Lasagna Rolls

Best Mushroom Zucchini Lasagna Rolls

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Mushroom Zucchini Lasagna Rolls Zucchini has quite an impressive nutritional scoreboard.

Best Mushroom Zucchini Lasagna Rolls


  • 4 large zucchini thinly sliced lengthwise (I used a mandoline)
  • 1 Tbsp olive oil for brushing + 1 additional Tablespoon for sauteing
  • 1 small sweet yellow onion, finely diced
  • 2 fresh garlic cloves, minced
  • 8 oz fresh mushrooms, chopped well
  • 1 tsp dry Italian seasoning
  • 16 ounces high quality marinara sauce
  • sea salt and fresh ground pepper, to taste
  • 1/3 cup organic ricotta
  • 1 free range egg
  • 1/4 cup freshly grated Parmesan cheese
  • a handful or fresh parsley, finely chopped
  • 1/2 cup shredded mozzarella cheese


  • Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.
  • Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 Tablespoon of oil.
  • Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.
  • Meanwhile, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.
  • Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
  • Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
  • In a medium bowl add ricotta, parmesan cheese, the egg and a tiny pinch of sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.
  • Use a 9Γ—13β€³ casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.
  • To assemble the zucchini rolls, lay out one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of mushroom sauce mix.
  • Carefully roll up each zucchini after filling, and place in the prepared baking dish. Repeat with the remaining slices.
  • Pour any remaining mushroom marinara sauce over top.
  • Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.
  • Serve immediately alongside a nice fresh salad.

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