Zucchini Lasagna Roll-Ups with Ricotta and Basil

By Sprig Originals ✓ · cooked up in Sprig

Thin planks of zucchini stand in for pasta sheets, rolled around a lemony ricotta-spinach filling and baked in a garlicky basil tomato sauce under a blistered cap of mozzarella. It eats like a Sunday lasagna but stays light and grain-free — the trick is salting and pre-roasting the zucchini so the finished dish is saucy, not watery.

Ingredients

• 3 large zucchini (about 2 1/2 lb total)
• 1 1/2 tsp kosher salt
• 1 tbsp extra-virgin olive oil

• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 1 28-oz can whole peeled tomatoes, no sugar added, crushed by hand
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 cup fresh basil leaves, torn

• 5 oz baby spinach
• 15 oz whole-milk ricotta
• 1 large egg
• 3/4 cup finely grated Parmesan
• 1 tsp lemon zest
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 2 tbsp chopped fresh parsley

• 6 oz low-moisture mozzarella, shredded
• 2 tbsp grated Parmesan
• 8 leaves fresh basil, for serving

Instructions

1. Trim the zucchini and slice lengthwise into planks about 1/8 inch thick using a mandoline or a sharp knife (a Y-peeler works for the last thin bits). You want 20 to 24 usable planks. Lay them on paper towels or a wire rack, sprinkle both sides with the 1 1/2 tsp kosher salt, and let them sweat for 20 minutes.
2. Heat the oven to 425°F. Blot the zucchini planks firmly dry with paper towels, pressing out the released liquid. Arrange them in a single layer on two parchment-lined sheet pans, brush lightly with 1 tbsp olive oil, and roast for 8 to 10 minutes, just until pliable and slightly dried at the edges but not browned or falling apart. Set aside to cool; reduce the oven to 375°F.
3. While the zucchini roasts, make the sauce: warm 2 tbsp olive oil in a saucepan over medium heat, add the sliced garlic and red pepper flakes, and cook 1 to 2 minutes until the garlic is fragrant and just barely golden. Add the hand-crushed tomatoes with their juice, oregano, and 1/2 tsp salt. Simmer, uncovered, over medium-low for 15 minutes until slightly thickened, then stir in the torn basil and remove from heat.
4. Wilt the spinach: set a dry skillet over medium-high, add the baby spinach with a splash of water, and toss 2 minutes until fully collapsed. Scrape into a colander, cool a few minutes, then squeeze hard in a clean kitchen towel until very dry. Chop coarsely.
5. In a bowl, stir together the ricotta, egg, 3/4 cup Parmesan, lemon zest, black pepper, 1/4 tsp salt, parsley, and the chopped spinach until evenly combined.
6. Spread about 1 1/2 cups of the sauce over the bottom of a 9x13-inch baking dish. Working one at a time, lay a zucchini plank on the board, spoon a heaping tablespoon of filling onto the wider end, and roll up snugly. Stand each roll seam-side down in the sauce. If your planks are very narrow, overlap two side by side before filling.
7. Spoon the remaining sauce over and between the rolls, then scatter the mozzarella and 2 tbsp Parmesan on top. Cover loosely with foil and bake at 375°F for 25 minutes.
8. Uncover and bake 10 to 15 minutes more, until the cheese is fully melted and the sauce bubbles at the edges. For a browned top, run the dish under the broiler 2 to 3 minutes, watching closely.
9. Rest 10 minutes before serving — this lets the filling set so the rolls lift out cleanly. Top with fresh basil leaves and serve with a spoonful of the pan sauce.

Chef's tips

Nutrition (per serving, estimated)

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