1-Step 1: Prep the Noodles Boil 1 pound of lasagna noodles in salted water for 6 minutes until they’re just tender, then drain and coat them with 1 tablespoon of olive oil to prevent sticking. This keeps them from getting mushy later, ensuring a nice texture in your roll-ups.

2-Step 2: Cook the Lamb Mixture In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the 1 pound of ground lamb along with ¼ cup minced sweet onion, ¼ cup minced red bell peppers, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano. Stir in 2 cups of marinara sauce and simmer for 15 minutes until the flavors meld together.

3-Step 3: Make the Cheese Mixture In a bowl, mix 1 pound ricotta cheese, 1 egg, 1 cup packed chopped fresh spinach, ½ cup crumbled feta cheese, and the additional ½ teaspoon of salt. This creamy blend adds a fresh, cheesy layer that balances the hearty lamb.

4-Step 4: Prepare the Zucchini Slice 1 large zucchini into thin planks and dry them well this helps reduce moisture and lets you use them as a layering veggie or even a noodle substitute for a lower-carb option.

5-Step 5: Assemble and Bake Spread a layer of the remaining marinara sauce in a baking dish. Lay out a noodle, top with zucchini slices, the cheese-spinach mixture, and the lamb sauce, then roll it up and place it seam side down. Repeat for all noodles, cover with the rest of the sauce and ½ cup shredded mozzarella, and bake at 350°F for 15-20 minutes until bubbly and golden. When it’s done, let it rest a bit for easier slicing it’s worth the wait for that perfect bite.