Description
A creative twist on lasagna roll-ups featuring rosti-style zucchini and sweet potato sheets filled with a creamy spinach, feta, and ricotta mixture, topped with a garlic herb butter sauce.
Ingredients
- 2 medium zucchinis, grated
- 1 large sweet potato, grated
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 10 ounces frozen spinach, thawed and squeezed dry
- 8 ounces ricotta cheese
- 4 ounces feta cheese, crumbled
- 1/4 cup chopped fresh dill
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 6 tablespoons unsalted butter
- 2 cloves garlic, minced (for butter sauce)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon salt (for butter sauce)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine grated zucchini and sweet potato with 1 teaspoon salt. Let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
- Add eggs, flour, and Parmesan to the vegetable mixture; mix well.
- Spread the mixture evenly onto the prepared baking sheet, forming a thin layer about 1/4 inch thick. Bake for 15-20 minutes until set and golden. Let cool slightly, then cut into 6 rectangles.
- In a bowl, mix spinach, ricotta, feta, dill, minced garlic, and pepper.
- Spread the spinach mixture evenly over the vegetable rectangles. Carefully roll up each rectangle and place seam-side down in a baking dish.
- In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in parsley, basil, and salt. Pour the garlic herb butter over the roll-ups.
- Bake the roll-ups at 375°F (190°C) for 15-20 minutes until heated through and golden. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American