The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I love a good lasagna, but sometimes I’m not in the mood for the heaviness of the traditional ingredients. This vegetable-based spin on this classic Italian dish is the perfect solution!
Eggplant is a common substitute for noodles in lasagna, but I prefer zucchini because it holds its texture without getting mushy. To make serving even easier, I roll the cheesy filling inside the zucchini planks so my dinner guests can eat as much or as little as they want!
Besides the assembly, there’s not much to this recipe, but if you can get your hands on a rotisserie chicken, it’ll make your life that much easier! All you have to do is shred the meat and mix it into the cheese filing for the roll ups.
- Cook time:
- Prep time:
- Total time:
- 3 large zucchini, ends trimmed and sliced to 1/4-inch thick planks
- Salt and pepper, to taste
- 2 Tbsp. olive oil
- 1 rotisserie chicken, deboned and shredded
- 2 cups jarred red sauce
- 2 cups mozzarella cheese, divided
- 1 cup ricotta cheese
- 1 cup parmesan cheese, divided in half
- 1 egg
- 1 Tbsp. Italian seasoning
- 1 tsp. red pepper flakes
- 1/2 cup parsley, for topping
- Chopped basil, for topping
- Preheat the oven to 400°F.
- Using a mandolin, cut the zucchini to 1/4-inch planks, about 22 slices.
- Lay the planks on paper towels and sprinkle with salt. Let them sweat for 15 minutes, then pat them down with new paper towels.
- Pour one cup of the red sauce into an 8×8 baking dish.
- In a bowl, combine one cup of mozzarella with the ricotta, parmesan cheese, egg, red pepper flakes, Italian seasoning, salt and pepper.
- Add one cup of the shredded rotisserie chicken to the mix.
- Place about a tablespoon of the cheesy chicken mixture onto the end of a zucchini plank and roll it up. Place the roll-up seam-side-down in the baking dish. Repeat until all of the chicken and cheese mixture is used and the baking dish is full.
- Add the remaining shredded rotisserie chicken to the top.
- Add the remaining cup of marinara sauce to cover the chicken.
- Sprinkle on the rest of the mozzarella and parmesan.
- Bake in the oven for 30 minutes, uncovered.
- Allow to cool for 15 minutes and serve with extra parmesan, parsley and basil.