Zucchini Lasagna Rolls

Vegetarian Zucchini Lasagna Rolls are a lower-carb alternative to traditional lasagna, yet still sinfully delicious, with loads of melty cheese and plenty of fresh herbs. Perfect for zucchini season!

It’s that time of year when zucchini are growing like crazy.

And what do you DO with all those fresh zucchini? Make Vegetarian Lasagna Rolls! Aka the “Anti-Food-Coma Lasagna” or the “Prettiest Guilt-Free Lasagna You’ll Ever Eat” or even the “One Dish You Need in Order to Impress at a Dinner Party.”

I love that these are a healthier alternative to regular lasagna. And, similar to my Mushroom Parmesan and Air Fryer Eggplant Parmesan, it’s a great recipe if you’re trying to get more veggies into your diet.

How to Make Zucchini Lasagna Rolls

I thinly sliced my two (possibly stolen😉) ginormous zucchinis using the thinnest setting of a mandolin slicer. However, if you don’t own one, you can use a vegetable peeler to make zucchini slices instead. 

Once your zucchini are sliced, the assembly process is easy. I like to lay two slices of zucchini side by side lengthwise. Then, place a scoop of the ricotta filling in the middle (a cookie scoop works great for this) and roll up. 

Place rolls in your casserole dish, starting around the edges of the dish and putting the seam of the zucchini roll against the edge of the dish to keep them from unravelling. Keep filling the baking dish with the rolls until it is full and then take a step back and admire the gorgeousness that you just created

Then, cover up all that hard work with a layer of cheese. I promise your pretty zucchini roll ups will reappear once the cheese has melted…

Uncooked lasagna rolls arranged in skillet.

Ingredients for zucchini roll-ups:

  • Zucchini
  • Tomato sauce (jarred or homemade marinara sauce)
  • Creamy ricotta cheese
  • Spinach
  • Fresh basil
  • Parsley
  • Red pepper flakes
  • Egg
  • Mozzarella cheese
  • Parmesan cheese

This dish is perfect for a dinner party full of eaters with various dietary preferences. It would be suitable for: vegetarians, kids, wine lovers… I like the last group the best. Wine lovers are always welcome at my dinner parties. Speaking of…

The bottle I’ll be opening at said dinner party is this Pinot Noir. 

This Pinot Noir  is hearty and fruit-forward. And, its earthy aromas and bright acidity was a nice balance to the rich cheese and fresh herbs in this dish. 

However, if you’re in the mood for a bottle of white wine… I would go with a bottle of Pinot Gris. With a beautiful, balanced acidity, it can stand up to the richness of this dish. 

Zucchini lasagna rolls on plate next to bottle of wine.

Wine pairings for Zucchini Lasagna Rolls:

Recipe variations: 

As written, this dish is vegetarian. However, if you’d like to make it a bit more hearty, you could add in a pound of browned ground meat, like Italian sausage, ground turkey, or ground beef. 

If you’re not a fan of ricotta, cottage cheese makes a great swap. 

Zucchini rolls in skillet with serving spoon.

If you loved these Zucchini Lasagna Rolls, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

What to serve with it: 

More easy vegetarian recipes:

More lasagna recipes:

Zucchini Lasagna Roll-Ups Recipe

Overhead shot of zucchini lasagna rolls in skillet.

Zucchini Lasagna Rolls

These Vegetarian Zucchini Lasagna Rolls are low-carb and gluten-free yet still sinfully delicious with loads of melty cheese and plenty of fresh herbs. Made easy using store-bought tomato sauce.
3.67 from 3 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings

Ingredients

  • 1 24 ounce jar tomato sauce
  • 32 ounces part-skim ricotta
  • 2 cups finely chopped spinach
  • 3 Tablespoons chopped basil
  • 1 Tablespoons chopped flat leaf parsley
  • 1 teaspoon red pepper flakes
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Salt and pepper (to taste)
  • 4 medium zucchini

Instructions

  • Preheat oven to 425 degrees.
  • Thinly slice the zucchini using either a mandoline or vegetable peeler. Lay the slices flat on a paper towel lined counter and sprinkle with salt. Let sit at least 14 minutes to allow the moisture to escape. Then pat dry.
  • In a medium bowl, combine ricotta, spinach, basil, parsley, red pepper flakes, egg, parmesan and half of the mozzarella. Season with salt and pepper.
  • Coat the bottom of a 9×13 or similar sized baking dish with ¾ of the tomato sauce.
  • Arrange two zucchini ribbons side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini (I like to use a cookie scoop). Roll up and place seam-side down in the baking dish. Repeat with remaining zucchini. Spoon the remaining tomato sauce over top of the zucchini and then sprinkle with the remaining mozzarella.
  • Bake, uncovered, for 20-25 minutes.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 375kcal | Carbohydrates: 13g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 522mg | Potassium: 631mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2206IU | Vitamin C: 26mg | Calcium: 681mg | Iron: 2mg

More Zucchini Recipes:

15 thoughts on “Zucchini Lasagna Rolls”

  1. We’ll be getting lots of zucchini from our CSA soon! Now I know what I am doing with it! This looks wonderful and I’m always looking for new vegetarian dishes to try!

    Reply
    • Ooohhh – I’m so jealous of your CSA delivery. I’ve been thinking about signing up for one, but I’m never quite sure how well I’ll do with it. I struggle to eat/make enough veggies.

      Reply
  2. Oh my gosh those look amazing!!! We have an obnoxious amount of zucchini popping up in our backyard and we recently discovered our kids think they don’t like it!!! The horror! However, if I disguise the zucchini in “pizza” or “lasagna” flavors they’re totally in. I seriously think I might even make this for dinner tonight. I’ll keep you updated!

    Reply
  3. This looks so good – can’t wait to try it!
    One question though, it looks like cherry tomatoes in the picture, yet none mentioned in the recipe. Are some included? If so, approximately how many do you use?
    I have plenty of those, along with zucchini in my garden…

    Reply
    • Hi Tricia – I sprinkled on a handful of halved cherry tomatoes since I had some on hand, and I thought they would look pretty in the dish. So, feel free to add some to the top of your dish! You’re lucky to have them in your garden! I, unfortunately, do not have a green thumb 🙁

      Reply

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