Zucchini Lasagna Roll-Ups with Beef & Ricotta
These Zucchini Lasagna Roll-Ups are a great low-carb dinner option, packed with flavorful beef and ricotta cheese.
Course: Main Course
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
1 large zucchini sliced lengthwise
½ pound of ground beef
2 teaspoons of Italian seasoning
2 tablespoons of chopped onions
1 cup of ricotta cheese
1 cup of shredded mozzarella cheese
Parsley to garnish
Salt and pepper to taste
1 cup of spaghetti sauce
Preheat oven to 400 degrees.
Add zucchini to a sheet pan and bake for 5-10 minutes, remove and gently remove excess water with a paper towel. (Once zucchini has slightly cooled.)
Put zucchini on a plate to the side.
Over medium-high heat, add ground beef, onions, salt, pepper, and 1 teaspoon of Italian seasoning.
Brown ground beef while stirring occasionally for 4-6 minutes. Drain excess grease. Set ground beef mixture aside.
In a bowl, add in ricotta cheese, egg, ½ cup of cheese, Italian seasoning, salt, and pepper.
Gently fold all ingredients together.
Add ¾ cup of sauce to the bottom of a baking pan.
Line zucchini slices, add one tablespoon of ricotta cheese mixture, and spread it evenly over zucchini.
Top with a tablespoon of meat mixture.
Gently roll zucchini.
Place zucchini, seam side down onto the pan.
Repeat with remaining zucchini.
Cover zucchini rolls with cheese and sauce.
Bake for 20-25 minutes, or until cheese is melted and slightly golden colored.