Zucchini Lasagna Roll Ups combine creamy ricotta cheese and rich tomato sauce for an irresistibly fun summer dish that you can make with your garden zucchini.
- Zucchini - Olive oil - Onion - Ground turkey - Garlic powder - Fresh baby spinach - Ricotta cheese - Parmesan cheese - Italian seasoning - Tomato sauce - Mozzarella cheese
Slice the zucchini thinly lengthwise. Arrange the slices in a single layer on a kitchen towel or a few sheets of paper towels.
Saute onion and ground turkey in a skillet over medium heat until meat is cooked. Add in the spinach and cook until wilted. Set aside to cool.
Add the ricotta cheese, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper to a large bowl. Mix until thoroughly incorporated.
Transfer the now-cooled ground turkey and spinach to the ricotta mixture and mix until combined.
Spread ½ cup of tomato sauce at the bottom of a large baking dish (preferably a 9x13-inch casserole dish).
Lay one slice of zucchini flat on its surface. Place one tablespoon of the ricotta filling at one end of the strip and roll it all the way to the top.
Continue with the rest of the slices. Transfer the rolls, seam-side-down, into the baking dish and make sure that they are snuggly.
Spread the remaining tomato sauce in an even layer over the zucchini rolls. Then, sprinkle the top with mozzarella cheese.
Bake the lasagna roll-ups uncovered for 20 minutes or until bubbly brown. Remove the dish from the oven and let them rest for 15 minutes before serving.
Garnish with fresh basil leaves and serve! Check out the recipe for storage information and helpful tips.
Be sure to also check out our Vegetarian Zucchini Lasagna recipe! Made by using zucchini slices (as noodles), this low carb recipe is delicious and easy to make.