Zucchini Lasagna Roll Ups
I don’t know why, but lately I’ve been craving all things Italian food. I go through phases like this all the time. Sometimes all I want is Asian food, then it turns to Mediterranean food, and now it’s Italian. Which isn’t great for my husband since tomato sauce tends to kill his stomach. What a bummer. But not for me, I guess, because I could eat an entire jar of Rao’s Arrabbiata Sauce with just a spoon then die a happy woman. If you haven’t tried this sauce yet, get ready to have your life changed. Nothing comes close to it. It’s the best sauce in the world and now all other marinara sauce seems to suck compared to it. This dish is a complete knockoff of my recently Eggplant Parmesan dish. I wanted to create something that would be a fun dish to eat for both kids and adults, and a recipe that sneaks in veggies to some degree. Since I don’t have kids or a picky husband, it’s pretty tough to test this recipe out, so will you do that for me? Let me know how it goes and if my hard work paid off. Cool? Cool.
I’m not sure you’ve even noticed, but I haven’t been super consistent on the blog like usual. Last week I skipped my Thursday blog post because I was filming fitness videos all day for my next program. Then yesterday I skipped another day because I was feeling a bit too broken inside. If you’ve been following me on stories, you probably saw the crazy stuff that’s been going on with our dog Jackson. I checked him into the ER vet 9 days ago, he had neck surgery and soft palate surgery a week ago, and then he had an allergic reaction to some of the medication he was on. So as he was getting better, he quickly got worse. He started retaining a ton of water and swelled up like a legit hippo, and he even aspirated a bit. With all that happening, I was having some panic attacks. I thought the worst was behind him after surgery then it all went to sh*t. BUT yesterday, after 6 days of not eating anything, he FINALLY ate something and was put on a diuretic to help with the edema. Things are finally starting to look up and I feel like I can actually write again.
If you’re not an animal person, you probably won’t understand why I would have panic attacks over a dog, or spend our savings account on keeping him alive. But that dog has a piece of my heart. Thinking about not having him in our lives after only 6 short years just simply broke me. Thankfully now I think we will be able to have him for another 6. He’s a stubborn little guy that never makes anything easy so I don’t think he’s going to bow out anytime soon. Now it’s just a waiting game, waiting to see when he will be able to come back home. He’s already been there for 9 days and there’s a good chance he won’t be able to come home for another week. And once he does come home, things will be very different. There will be no jumping on or off the couch, no going up or down the stairs, new water and food bowls, new harness…and these will new rules will be definitely tough to break. But we are going to stick with them to ensure we have the healthiest pup ever moving forward. Now I just need to find a giant puppy cake to celebrate him coming home! After not having a dog at the house for 9 days, I can tell you one thing – life is just better with an animal at the house. I promise you that. Now go make this recipe and tell me if your kids eat it! I must know!
Zucchini Lasagna Roll Ups
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- 24 ounces arrabbiata sauce
- 4 zucchini, thinly sliced lengthwise with a mandolin
- 8 ounces almond milk ricotta cheese*
- 1 cup rosemary almond flour crackers**
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- pinch of salt
- fresh parsley, for garnish
- black pepper, for garnish
- Preheat oven to 400 degrees F. Grease an 8×8 or 9×9 baking dish. Pour arrabbiata sauce in the bottom of the dish and spread out evenly.
- Use a mandolin to thinly slice the zucchini lengthwise, using the thinnest slicing setting. Place the sliced zucchini on a cutting board then add 1-2 teaspoon of the almond milk ricotta cheese on top, spread evenly throughout. Then roll the zucchini and place into the sauce in the baking dish. Repeat with all the zucchini, creating 6-7 rows across the dish.
- Once all the zucchini is rolled up, add the crackers, rosemary, thyme, oregano, and salt to a food processor, then pulse until broken down into a fine crumble. Sprinkle mixture on top of the the zucchini roll ups and sauce.
- Place in the oven to bake for 30-35 minutes, until the sauce is bubbling and the cracker topping is golden brown. Garnish with fresh parsley and black pepper before serving!
*I used Kite Hill brand
**I used Simple Mills Rosemary Crackers
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Oh, Hi! I’m Juli.
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