Instead of mom’s traditional recipe, try this lighter version that has fewer calories and carbs but is still big on taste. Even better – it’s super fun to make!

Do you shy away from lasagna because it can be heavy on the cals? This recipe is loaded with fresh ingredients, and it will definitely become a staple in your clean cookbook. Plus, it’s so fun to make! Serve it at your next girl’s night and have your BFFs prep it with you!

Servings: 8 (3 roll-ups per serving)

Nutritional Facts per Serving
Total Calories: 299 Protein: 23.6g Carbs: 18.4g Fat: 15.4g

*Values are approximate

Ingredients:

  • 15 oz part-skim ricotta
  • 2 tbsp parsley, chopped
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 16 oz part-skim mozzarella cheese, shredded
  • 4 cups tomato sauce (we prefer homemade )
  • 4 medium zucchinis, sliced 1/8″ thick (use a mandolin to slice zucchini and try broiling the zucchini slices before assembling your lasagna to avoid excess moisture)

Directions:

  1. Preheat oven to 375°F.
  2. In a medium bowl, mix ricotta cheese, parsley, Parmesan cheese and an egg. Stir well.
  3. In a casserole dish, generously coat the bottom with tomato sauce.
  4. Begin assembling your lasagna roll-ups by placing zucchini slices on a cutting board or wax paper on the counter. Spread about 3 tablespoons of the ricotta mixture over each individual zucchini noodle.
  5. Sprinkle some mozzarella cheese.
  6. Carefully roll up and place them in the baking dish.
  7. Use remaining tomato sauce to top the zucchini lasagna rolls.
  8. Sprinkle Parmesan and mozzarella cheese.
  9. Bake covered with foil for approximately 30 minutes. Remove the foil and bake for 15 to 20 minutes more until cheese is melted.
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