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Zucchini Ricotta Lasagna - No pasta needed
Ingredients
  • 4 medium, long zucchini
  • 3 Tbsp olive oil
  • 1 cup ricotta cheese
  • 2 medium eggs
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup almond meal
  • 4-5 basil leaves
  • 1/2 tsp sea salt
  • 1 cup marinara sauce
  • 1/3 cup mozzarella in small pieces
Instructions

  1. Preheat the oven to 400F.

  2. Cut the ends and slice the zucchini lengthwise, 1/4 inch thick. Line the slices one next to the other on a baking sheet lined with parchment paper.

  3. Drizzle with olive oil plus a dash of salt. Bake for 15 minutes until they are soft. Remove from the oven (do not switch it off) and let them cool down for 5 minutes.

  4. In a medium bowl add the ricotta, parmesan cheese, eggs, basil, almond meal and dash of salt and mix.

  5. Take a baking dish and add marinara sauce to cover the bottom.

  6. Add a teaspoon of ricotta mix to the end of each zucchini slice and roll them up. Place the zucchini rolls one next to the other creating a beautiful rose garden design.

  7. With a teaspoon add the marinara sauce in between the zucchini rolls. Top the zucchini rolls with small pieces of mozzarella. Bake at 400F for 20 minutes or until the mozzarella is melted and golden brown. 

Recipe Video