These Vegetarian Zucchini Lasagna Roll-Ups 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.
What do you do when there are random zucchinis on the breakroom table at work? Snag them. Hopefully they were meant for the taking. If not, I herein make an apology to whoever was hoping to eat two ginormous raw zucchinis for lunch.
And what do you do with two ginormous zucchinis? Make Vegetarian Lasagna Roll-Ups! 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.”
These Vegetarian Lasagna Roll-Ups were inspired by a couple recipes that popped up on my Pinterest feed – These Vegetarian Lasagna Spirals from The Saucy Kitchen, and these from Primavera Kitchen. While both of them were a bit more ambitious than I was, and scratch-made their sauce, I took a shortcut and used a store bought jar of marinara sauce. The flavors in the sauce were great, and really, it didn’t matter one bit that it wasn’t homemade because this dish is loaded with plenty of fresh herbs, spinach and lots of ooey-gooey cheese.
I thin-sliced my two (possibly stolen) ginormous zucchinis on my mandoline. Any excuse to use this handy-dandy kitchen gadget is a good one for me. I originally bought it to make these Salted Caramel Apple Tartlets, and have since put it to good use in making this Apple & Celery Root Slaw. Not surprising, it worked perfectly for the zucchini “noodles,” but it took a bit of experimenting. I started off on the third-thickest setting – Too thick. The zucchini broke in half as I tried to spiral it around the cheese mixture. The second-thickest setting was better, but the thinnest setting definitely worked out the best. So try to get those noodles as thin as possible. If you don’t have a mandoline, try using a vegetable peeler instead, although it will work better on medium-sized zucchinis rather than the ginormous ones.
Once your zucchini slices are made, the assembly process is easy. I like to lay out 4 or 5 noodles at once and then layer them with the ricotta mixture and sauce. Spiral them up and place them in your casserole dish, starting around the edges of the dish and putting the seam of the zucchini roll against the edge – That will keep them from unravelling. Keep filling the casserole dish with the rolls until it is full and then step back and admire the gorgeousness that you just created. Then – Cover up all that hard work with a layer of cheese. But I promise – Your pretty rolls will appear again once the cheese has melted.
I think that this dish would be perfect for a dinner party of picky eaters – As long as you don’t have a dairy-free eater in the group, it would be suitable for: Vegetarians, Gluten-Free, Low-Carb, Kids, Winos… I like the last group the best. Winos are always welcome at my dinner parties.
Vegetarian Zucchini Lasagna Roll-Ups
- 1 jar Ragu Homestyle Thick & Hearty Traditional Sauce
- 32 oz . part-skim ricotta
- 2 cups finely chopped spinach
- 3 Tbsp . chopped basil
- 1 Tbsp . chopped flat leaf parsley
- 1 tsp . red pepper flakes
- 1 egg
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- 4 medium zucchini
- Preheat oven to 375 degrees.
- In a medium bowl combine ricotta, spinach, basil, parsley, red pepper flakes, egg, parmesan and half of the mozzarella. Season with salt and pepper, to taste.
- Coat the bottom of a 9x13” baking dish with ½ cup tomato sauce.
- Spread 1 Tbsp. of the ricotta mixture on each zucchini noodle and top with 1 Tbsp. tomato sauce. Roll up the zucchini and place them in the baking dish.
- Sprinkle remaining mozzarella over the top of rolls and bake, uncovered, for 45 minutes.
Wine pairings for Zucchini Lasagna Roll-Ups:
Look for a lighter bodied, red wine such as:
- Pinot Noir