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Zucchini Lasagna Rolls

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Posted by:

Erin Lynch

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Updated:

March 8, 2025

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5 from 3 votes

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Zucchini lasagna rolls pinterest image.

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!

Side view of lasagna rolls in skillet topped with basil.

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When it’s that time of year when zucchini are growing like crazy, what do you do?

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.

Overhead close up of zucchini lasagna in large skillet.

Table of Contents

  • Ingredients Needed
  • How to Make Zucchini Lasagna Roll Ups
  • Variations
  • How to Store & Reheat
  • Recipe FAQs
  • What to Serve with Them
  • Wine Pairings
  • Full Recipe

Ingredients Needed

  • Zucchini – I used four medium zucchini for this recipe
  • Tomato Sauce – Jarred or homemade marinara sauce
  • Creamy Ricotta Cheese – If you’re not a fan of ricotta, you can use cottage cheese
  • Spinach
  • Fresh Basil & Parsley
  • Red Pepper Flakes – Optional
  • Egg
  • Mozzarella & Parmesan Cheese

How to Make Zucchini Lasagna Roll Ups

I thinly sliced my 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 mixture 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.

Then, take a step back and admire the gorgeousness that you just created. 

Uncooked lasagna rolls arranged in skillet.

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…

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.

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. Or, try adding in some shredded chicken.
  • Not a fan of ricotta? Cottage cheese makes a great swap. 
  • Pesto. After cooking, top your zucchini rolls with dollops of pesto to add a bright, vibrant flavor.

How to Store & Reheat

Store leftovers in the fridge for up to three days in an airtight container. Reheat in a 350-degree oven for 15-20 minutes until heated through.

Recipe FAQs

How do you slice zucchini lengthwise?

I thinly sliced my 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. Or, you can carefully use a long knife to make the slices.

How do you get the water out of lasagna for zucchini lasagna?

To ensure your zucchini lasagna isn’t watery, use this tip. Lay the zucchini slices flat on a paper towels and sprinkle with salt. Let sit at least 15 minutes to allow the moisture to escape. Then pat dry.

Can you make them ahead of time?

Yes, you can assemble the zucchini roll ups up to two days ahead of time. When ready to serve, simply bake according to the recipe card below.

What to Serve with Them

  • Vegan Caesar Salad
  • Arugula Salad
  • Fennel & Celery Salad
  • Radicchio Salad with Olives & Parmesan

Wine Pairings

  • Pinot Noir
  • Sangiovese
  • Chianti
  • Pinot Gris
Zucchini rolls in skillet with serving spoon.

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More Easy Vegetarian Recipes

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Did you try these Vegetarian Zucchini Lasagna Roll-Ups?

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 and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

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Overhead shot of zucchini lasagna rolls in skillet.

Full Recipe

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.
5 from 3 votes
Print Pin
Serves 6 servings
Created by Platings and Pairings
Prep Time: 20 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr 5 minutes mins

Equipment

  • Baking Dish

Ingredients

  • 1 24 ounce jar tomato sauce (or marinara sauce )
  • 32 ounces part-skim ricotta
  • 2 cups spinach (finely chopped )
  • 3 Tablespoons basil (chopped )
  • 1 Tablespoons flat leaf parsley (chopped )
  • 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 15 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.

Notes

Store leftovers in the fridge for up to three days in an airtight container. Reheat in a 350-degree oven for 15-20 minutes until heated through.

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
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This recipe was originally published in 2021. It was updated in 2022 to add new information. The recipe remains the same. Enjoy!

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5 from 3 votes (3 ratings without comment)

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15 responses

  1. Michelle
    August 3, 2016

    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
    1. Erin
      August 3, 2016

      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. Marlynn @ UrbanBlissLife
    August 3, 2016

    Love this. I go grain-free when possible, and am always looking for new ways to cook with zucchini! Thanks for sharing which mandoline setting worked best for this, too, and taking the guesswork out of it for us!

    Reply
    1. Erin
      August 3, 2016

      Of course Marlynn. Glad I can help!

      Reply
  3. Michele Francisco
    August 3, 2016

    I have an underused mandoline so I plan to keep this recipe handy as our friends’ gardens begun to overflow with zucchini! I love your suggested wine pairs as well.

    Reply
    1. Erin
      August 3, 2016

      Thank you Michele – My mandoline is always neglected too! Cheers!

      Reply
  4. Theresa (@DearCreatives)
    August 3, 2016

    Oh, yum! I seriously need this recipe in my life. Can’t wait to try it!

    Reply
    1. Erin
      August 3, 2016

      Thanks Theresa – I hope you enjoy!

      Reply
  5. Mary
    August 4, 2016

    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
  6. Anne
    August 4, 2016

    Omgggg this looks wayy too amazing and such a genius idea too!

    Reply
  7. Hannah Flack
    November 7, 2020

    Making this again tonight – it is delicious! Even the picky kids likes it! And I love how quick and easy it is – with things I have on hand! Thanks for a great, easy recipe!

    Reply
    1. Erin
      November 10, 2020

      You’re welcome Hannah! Thanks for stopping by!

      Reply
  8. Amanda
    December 30, 2020

    This recipe looks cool. I will definable going to cook it. Hope I will be able to make rolls just like it appears in the image.
    Regards,

    Reply
  9. Tricia
    July 25, 2022

    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
    1. Erin
      July 25, 2022

      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

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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