Description
These lasagna zucchini rollups with ground turkey offer a nutritious and lighter twist on traditional lasagna. Tender zucchini slices are rolled around a flavorful ground turkey and ricotta filling, baked in a rich marinara sauce, and topped with melted mozzarella cheese. This recipe combines protein and vegetables in a delightful Italian-inspired dish that’s perfect for a wholesome dinner.
Ingredients
Vegetables & Herbs
- 3 large zucchini
- 1/2 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
Meat
- 1 pound lean ground turkey
Dairy
- 1 cup ricotta cheese
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
Pantry & Spices
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups marinara sauce
Instructions
- Prepare Oven and Baking Dish: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Slice and Season Zucchini: Using a knife or mandoline, slice zucchini lengthwise into thin strips about 1/8-inch thick. Pat dry with paper towels to remove excess moisture and season lightly with salt to enhance flavor.
- Cook Aromatics: Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.
- Brown Ground Turkey: Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it up with a spoon, until it is browned and no longer pink.
- Add Seasonings: Stir in minced garlic, Italian seasoning, oregano, paprika, salt, and black pepper. Cook for an additional minute to allow flavors to meld, then remove skillet from heat.
- Make Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, grated Parmesan, 1/2 cup of shredded mozzarella, and chopped basil. Mix well to create a creamy filling.
- Assemble Rollups: Spread about 1/2 cup marinara sauce evenly over the bottom of the greased baking dish. Lay one zucchini strip flat, spread a thin layer of the ricotta mixture on it, add a spoonful of cooked turkey on top, then carefully roll it up tightly. Place the roll seam-side down into the baking dish. Repeat this process with all zucchini strips.
- Add Sauce and Cheese: Spoon the remaining marinara sauce over the zucchini rollups. Sprinkle the remaining 1 cup of shredded mozzarella evenly on top.
- Bake: Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Rest and Serve: Allow the dish to rest for 5 minutes after baking to set. Garnish with extra fresh basil if desired and serve warm.
Notes
- Use a mandoline slicer for uniformly thin zucchini slices to ensure even cooking and easy rolling.
- If zucchini slices release too much water, roast them at 400°F for 5–7 minutes before assembling to prevent sogginess.
- Ground chicken or lean ground beef can be substituted for turkey depending on preference.
- Leftovers should be stored in an airtight container in the refrigerator and consume within 4 days.
- Pair these rollups with a crisp green salad or roasted vegetables for a complete, balanced meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course, Casseroles, Low-Carb Recipes
- Method: Stovetop, Baking
- Cuisine: Italian-Inspired
