Zucchini Lasagna Roll-Ups

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6

My husband decided to try Keto. We have been listing keto recipes that we think will help him get through his new journey. One of his favorites on the list is this Zucchini Lasagna Roll-Ups. My picky kids also love these roll-ups! These Zucchini Lasagna Roll-Ups are incredibly easy and quick to make. These delicious roll-ups are filled with spinach, tofu ricotta filling. This simple recipe is a must-try even if you are not on a keto diet.

Ingredients

Filling:

1 tbsp olive oil

1 c. chopped onion

1 clove garlic, minced

1 batch of Tofu Ricotta

salt

6 c. spinach

Roll Ups:

1 ½ c. marinara sauce

3 -4 zucchinis

How to make Zucchini Lasagna Roll-Ups

Step 1: To make the filling, cook the onion over medium heat until translucent. Then, add the garlic and continue to cook for another 30 seconds. Next, add the spinach and season with salt. Cook further until wilted. In a food processor with the tofu ricotta, add the filling.

Step 2: Prepare the oven. Preheat it to 350 degrees.

Step 3: Using a mandoline, slice the zucchini to about 1/16-inch thickness. On a cutting board with a kitchen towel or paper towels, lay the sliced zucchini and sprinkle it with salt. Allow the slices of zucchini to sit for about 15 minutes or until they begin to be sweet. Then, pat the moisture of the zucchini slices.

Step 4: On a baking dish, spread about a half cup of the marinara sauce.

Step 5: On each piece of zucchini, spread about 1 tsp of the filling. Roll the zucchini tightly and place it over the marinara sauce in the baking dish. Do the same with the remaining zucchini. On top, spread the leftover filling and pour the remaining marinara sauce over.

Step 6: Place in the preheated oven and bake for about 30 minutes or until the zucchini is crisp and tender.

Nutrition Facts: