Zucchini Lasagna Roll-Ups

Switch up your classic lasagna recipe for a lighter, summer-worthy dinner that doesn't sacrifice on any of the flavor or richness. Instead of lasagna noodles, I use zucchini in this recipe wrapped around creamy ricotta. All baked in marinara sauce, this summer dinner is a must-have to add to your rotation.

This recipe takes some time and patience, but it's just about the prettiest "pasta" dish you'll ever see. If you have mandolin, use it to make the noodles; if you don't, then this is a great time to practice your knife skills. You can use store-bought marinara for ease, but if you have extra time, homemade marinara would take this to a whole new level.

Ingredients
6 large zucchini
1 (16-oz.) container ricotta
3/4 c. freshly grated Parmesan, divided
2 large eggs
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 c. marinara
1 c. grated mozzarella

Directions
Step 1
Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet to drain. Sprinkle lightly with salt. Let sit 10 minutes, then pat dry with paper towels.

Step 2
Meanwhile, make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder, and season with salt and pepper.

Step 3
Spread a thin layer of marinara onto the bottom of a 9"-x-13” baking dish. On each slice of zucchini, spread ricotta mixture on top, spoon a thin layer of sauce over ricotta, and sprinkle with mozzarella. Roll up and place in baking dish, packed together tightly.

Step 4
Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.