Veggie Zucchini Lasagna Spirals

You know that trend where I said I get inspired to make something based on leftovers in my fridge? Well, I had some extra pizza/marinara sauce I made the last time we made pizza, plus half a block of mozzarella cheese. There’s only so many nights in a row where pizza is the answer before it becomes less special (and pizza always deserves to be felt like a treat), so I wanted to come up with another use. I also had some spinach and zucchini in the fridge so that’s how this recipe was born!

Keeping veggies in the fridge, you dare say?! Well, there are times when I forget about those veggies and they go bad, but I also always love when I have them on hand because I can add extra nutrition to my meals. You know, if you make pasta and you happen to have a box of spinach, well make a spinach salad to go with it! If you have some zucchini, you can make zucchini as a side to your chicken, pasta, whatever you might be having!

I remember one of the first nights I went over to a friends house of mine, she was cooking lasagna spirals for her (now) husband, as one of their first dates. She said she got the recipe from Pinterest and I just loved how pretty it turned out! Well, veggies can be manipulated in so many ways that I figured, why not make my zucchini into sheets to act like lasagna sheets?!

Plus, this should satisfy any low-carb people out there. Heck, my personal take is #nocarbleftbehind, but I can appreciate everyone has different goals. It turned out seriously yummy! I was quite happy with how this turned out so I figured I would share this! After all, that’s the point of this blog after all! 🙂 Enjoy!

Print Recipe

Veggie Zucchini Lasagna Spirals

Vegetarian Zucchini Lasagna Spirals, filled with ricotta cheese, vegetables, and marinara sauce. Gluten free, grain free, and low carb! 

Prep Time45 mins

Cook Time45 mins

Total Time1 hr 30 mins

Course: Main Course

Cuisine: Italian

Servings: 6

Author: Nicola

Ingredients

• 4 medium zucchini (plus salt to draw out water) sliced lengthwise
• 1 24 oz jar marinara sauce
• 15 oz ricotta
• 2 cups grated mozzarella cheese
• 1/4 cup romano cheese*
• 1 tbsp basil chiffonade
• 2 cups spinach finely chopped
• 1 egg

Instructions

• Lay zucchini strips on a baking sheet lined with a cooling rack. Sprinkle salt over zucchini strips, let sit for 15 minutes to draw out excess water. Pat the water off the zucchini with a towel and flip over, repeat on other side. Pat water off again with a towel.
• Preheat oven to 375F.
• In a medium bowl, combine ricotta, basil, spinach, romano cheese, half the mozarella, and egg. If you have spare zucchini that didn’t work when slicing the strips, add to this mixture. Stir well. 
• In a 9×13 casserole dish, spread a thin layer of sauce along the bottom. 
• Begin assembling your zucchini spirals by laying them flat. Spread about 1 tbsp of the ricotta mixture over each individual zucchini strip. Then add a spoonful of marinara over top of the ricotta.
• Carefully roll up each zucchini strip and place them in the baking dish. It makes it easier to line the outer rim of the dish first with the seam pressing against the edge of the dish so it stays together better for you.
• If you have any remaining marinara sauce, spread it over the top of the spirals. Sprinkle the other half of the mozzarella cheese and grated romano over top.
• Bake for about 45 minutes or until the cheese on top is a nice golden brown color.

Notes

*Romano cheese can be substituted for parmesean cheese, however romano cheese gives it a sharper, saltier flavor which I much prefer and would recommend you to try. 

I sliced my zucchini strips with a mandoline, but it can easily be done as well with a vegetable peeler, or if you can manage to slice the strips thin enough with a knife.