Vegetarian Zucchini Lasagna Spirals

1 HR 15 MINS

Vegetarian Zucchini Lasagna Rolls filled with spinach, ricotta, and a chunky homemade marinara sauce. Gluten free, Grain Free, Low Carb

Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 488 kcal
Author: Sarah

  • marinara
  • 1 tablespoon olive oil
  • 1/2 small onion chopped
  • 14 ounce /390 gram can crushed tomatoes
  • 1 garlic clove crushed
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon balsamic vinegar
  • 1 salt & pepper to taste
  • 1 pinch of red pepper flakes
  • roll ups
  • 30 oz ricotta
  • 2 cup finely chopped spinach measure the spinach before chopping, firmly packed
  • 2 tablespoon basil chopped
  • 1 large egg
  • ¼ cup freshly grated Parmesan cheese
  • 10 oz mozzarella cheese shredded | 2 1/2 cups
  • 4 medium zucchini thinly sliced lengthwise + salt for drawing out water


  1. Lay the zucchini strips out across a cooling rack (cooling rack allows excess water to drain). Sprinkle salt across the tops of the zucchini and let sit for about 10-15 minutes to let the water sweat out of the zucchini. Pat the water off the zucchini and then flip them over and repeat with the next side. Wipe off excess salt with a towel.
  2. Warm the olive oil in a small sauce pan over a medium heat. Add the onions and sauté for about 3-4 minutes until the onion softens.
  3. Add the remaining marinara ingredients and stir to combine. Reduce the marinara to a medium low heat and allow to simmer for at 15-20 minutes until the sauce thickens. Stir occasionally to keep the sauce from burning and sticking to the bottom. While the sauce is simmering on the stove you can prep your ricotta mixture in the steps below
  4. Remove the sauce from the heat, take out the bay leaf, and allow the marinara to cool for a couple of minutes before handling.
  5. Preheat your oven to 375°F/190°C

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