Our No Bake Zucchini Lasagna Roll is a creative and delicious twist on traditional lasagna, featuring tender sautéed zucchini rolled with a rich and creamy filling made from ricotta cheese, Parmesan cheese, and fresh basil. This refreshing summer dish is perfect for a light and satisfying meal that's both healthy and flavorful, with the zucchini adding a nice crunch and the cheese providing a creamy and indulgent touch. All with the oven off.
Ingredients
- 2 medium zucchini squash
- 2 tomatoes
- 1 medium red onion
- 1 small pkg fresh basil
- 8 no-boil lasagna noodles
- 1/2 15 oz pkg ricotta cheese
- 1 lemon
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 oz Parmesan cheese
- salt and pepper to taste
Instructions
- Fill a medium saucepan about halfway with water; bring to a boil over high heat.
- Meanwhile, wash and dry the fresh produce.
- Once the water in the pan is boiling, add salt and noodles, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Once done, drain in a colander, rinse with cold water, and set noodles aside.8 no-boil lasagna noodles
- While the noodles are cooking, zest and juice lemon into a small bowl. Add ricotta, salt, and pepper; whisk to combine and set aside.1/2 15 oz pkg ricotta cheese, 1 lemon, salt and pepper to taste
- Trim and small dice zucchini; place in a medium bowl.2 medium zucchini squash
- Small dice tomatoes and add to the bowl with the zucchini.2 tomatoes
- Preheat a skillet over medium-high heat.
- While the skillet heats up, peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl with the other veggies.1 medium red onion, 2 cloves garlic
- Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until veggies are tender, 6-8 minutes.1 tablespoon extra virgin olive oil, 1 teaspoon Italian seasoning
- Meanwhile, pick basil leaves off the stems, roll the leaves up tightly, and thinly slice into ribbons.1 small pkg fresh basil
- When the veggies are done, remove from heat, add half of the basil, and stir to combine. (Reserve remaining basil for serving.)
- To assemble the rolls, arrange noodles on a flat surface. Spread each noodle with one or two tablespoons ricotta mixture, top with two tablespoons veggie mixture, then roll to close.
- Finely grate Parmesan.1 oz Parmesan cheese
- To serve, divide lasagna rolls between plates; top with Parmesan and remaining basil. Enjoy!
Notes
Yes, we boil the no boil noodles, but we don't bake them. This recipe is perfect for when you don't want to turn the oven on during summer, but still want the deliciousness of lasagna!
Swap the veggies around for whatever is in season and keep it fresh!