Zucchini Lasagna Un-Roll Ups

For a low-carb take on lasagna, check out these zucchini lasagna un-roll ups. Ricotta, meat, veggies, and cheese layered with sliced zucchini and baked 'til bubbly, golden perfection!

Prep:
15
minutes
Cook:
45
minutes
TOtal:
60
minutes

Ingredients

  • 5 medium zucchinis, sliced
  • Olive oil
  • 1 large onion, diced
  • 3 bell peppers, diced
  • 2 cloves of garlic, minced
  • 1 lb. ground Italian sausage
  • 1 c. ricotta
  • 1 - 1 1/2 c. marinara sauce
  • 1 1/2 - 2 c. mozzarella, shredded
  • 4 - 5 oz. mini mozzarella pearls
  • 1 tsp. oregano
  • Salt and pepper

Instructions

  1. Slice the zucchini lengthwise, into 1/4 inch or less slices. I prefer a bit thicker at 1/4 inch. Then, salt. Let sit for at least 15 minutes. Dry with a paper towel before using.
  2. In a large skillet, heat 2 Tbsp. of olive oil over medium-high heat. Next, add the onion and peppers and sauté for 4-6 minutes. Season with salt and pepper. Then, add the garlic and ground sausage. Break the meat up into small pieces and continue to cook until the sausage is no longer pink. Next, stir in the ricotta, 1/2 cup of mozzarella, and oregano.
  3. Preheat the oven to 350 degrees.
  4. LAYER THE CASSEROLE: You can either create 2 or 3 layers, depending upon the size of your baking dish. In a 9x13 dish, I would create 2 layers. Spoon marinara sauce on the bottom of the dish. Then, cover the bottom of the dish with slices of zucchini. Next, spoon some of the meat mixture over the zucchini. Sprinkle with mozzarella. Then, use a spoon to drizzle marinara over the cheese. Repeat the layers 1-2 more times. For the top layer, I do not add marinara sauce. I finish with a layer of shredded mozzarella and then add the mini mozzarella pearls to the top.
  5. Bake for 30-35 minutes, until the cheese is melted and bubbly. You can also broil for a few minutes for more browned cheese on the top.