WW Mushroom Zucchini Lasagna Rolls

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The WW Mushroom Zucchini Lasagna Rolls are a good option for people who want to cut down on any extra calories and aim for low points as much as possible. We know that every bite counts when it comes to Weight Watchers, but this does not mean that we need to cut down on our favorite snacks and meals. These WW Mushroom Zucchini Lasagna Rolls deliver Italian-inspired flavors of lasagna without using heavy ingredients like heavy pasta, excess cheese, or rich sauces that can easily increase Weight Watcher Points. Instead, it usually consists of thin, tender strips of fresh zucchini with a filling of mushrooms, light ricotta, parmesan, and mozzarella, which creates a creamy and savory center that stays delicious and light at the same time.

STATS:

  • Calories: 180 kilocalories
  • Prep time: 20 minutes
  • Serving size: 2 rolls
  • Cook time: 25 minutes
  • Cuisine: Italian-inspired
  • Total time: 45 minutes
  • Course: Lunch/Dinner
  • Diet: Weight Watchers, gluten-free, and vegan-friendly
  • Serving: 4

EQUIPMENT:

  • Non-stick skillet
  • Baking dish
  • Mixing bowl
  • Oven
  • Sharp knife

INGREDIENTS:

  • 2 medium zucchinis
  • 1 cup of mushrooms, finely chopped
  • ½ cup of part-skim ricotta cheese
  • ¼ cup of grated low-fat Parmesan cheese
  • ⅓ cup of fat-free mozzarella cheese
  • 1 clove of minced garlic
  • ½ tsp of olive oil
  • ½ cup of no-sugar marinara sauce
  • ½ tsp of salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • ½ tsp dried oregano
  • Fresh basil for garnishing

INGREDIENT NOTES:

ZUCCHINI:

  • It replaces the heavy lasagna sheets and provides fiber, structure, and volume without adding any points or carbs. Grilled eggplant slices are an alternative option.

MUSHROOM:

  • They give a rich umami flavor and mimic the feeling of meat. Spinach, kale, or lentils can also work instead.

PART-SKIM RICOTTA:

  • This is a light version of traditional ricotta, which provides the creaminess without adding many calories or points. Alternatives include blended silken tofu or fat-free cottage cheese.

LOW-SODIUM MARINARA:

  • It is a version of other sauces that is low-sodium and no-sugar. Alternatives may include a homemade sauce made from crushed tomatoes, garlic, and herbs.

FAT-FREE MOZZARELLA AND PARMESAN:

  • A small amount of this can give a cheesy feeling without adding many points. Alternatives may include vegan light mozzarella or a sprinkle of nutritional yeast for a dairy-free flavor.

INSTRUCTIONS:

  1. Preheat the oven to 190°C.
  2. Cut zucchini lengthwise, approximately ⅛ inch thick, using the knife.
  3. Lightly sprinkle salt and leave for 10 minutes, then dry and pat to remove extra moisture.
  4. In a skillet, heat olive oil and garlic over medium heat, then add mushrooms, salt, pepper, and oregano.
  5. Pan-fry for around 5-6 minutes till the moisture evaporates.
  6. Mix ricotta, Parmesan, and cooked mushrooms in a bowl.
  7. Spread 1-2 tsp of the filling in the zucchini slices and roll them tightly.
  8. In a baking dish, place the seam-side down where there is a thin layer of marinara sauce spread on bottom.
  9. Pour the marinara sauce, which was remaining, on top of the rolls and sprinkle the mozzarella as well.
  10. Bake the rolls for about 20-25 minutes till they are bubbly and light golden in color.
  11. Garnish with fresh basil and serve.

SERVING SUGGESTIONS:

  • We can serve a side salad of spinach and a squeeze of lemon with the WW Mushroom Zucchini Lasagna Rolls.
  • Pairing these lasagna rolls with grilled chicken or tofu will give extra protein.
  • Adding a bowl of vegetable soup with these rolls will give a low-point meal for Weight Watchers.

TIPS:

  • Make sure the zucchini is dry before rolling it to avoid soggy rolls.
  • You can batch prep these rolls as well. Refrigerate them in advance for 24 hours and bake when ready.
  • To reduce points even more, you can skip the olive oil and use spray instead.

STORAGE INFORMATION:

FRIDGE:

  • We can store these rolls for about 4 days in the fridge. To reheat, place them in the oven or microwave at 350°F for 10 minutes.

FREEZER:

  • 2 months can be the limit for these rolls when we place them in the freezer. Thaw them inside the fridge for a night and bake as directed above.

FAQs:

Can I use eggplant instead of zucchini?

  • Yes, it is a great and firm substitute for the rolls.

Will I be able to make these rolls vegan?

  • Just swap ricotta and mozzarella with vegan cheese alternatives.

Will these rolls fit into low-carb or keto plans?

  • Yes, these rolls are naturally low-carb recipe and can fit in both the keto and Weight Watchers plans.

NUTRITIONAL INFORMATION:

Calories: 180 kilocalories
Net carbs: 6 grams
Iron: 1.5 milligrams
Total carbs: 8 grams
Vitamin A: 850 IU
Fiber: 2 grams
Calcium: 200 milligrams
Protein: 15 grams
Serving size: 2 rolls
Sodium: 300 milligrams
Serving: 4
Potassium: 600 milligrams
Weight Watcher Points: 3-4 points