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. I love this recipe because it’s made simple using a high-quality store-bought pasta sauce that is rooted in goodness.

What do you do when there are random zucchini 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 zucchini for lunch.

And what do you do with two ginormous 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.”

These Vegetarian Lasagna Rolls 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 scratch-made their sauce, I opted for a store-bought sauce with the same simple ingredients as homemade and delicious flavor to match – Tomato Basil Pasta Sauce from my new favorite pasta-sauce brand, FarmToFork™ Pasta Sauce.

From sustainably-grown tomatoes, picked at the peak of ripeness, to fresh garlic, basil and onions, FarmToFork Pasta Sauce isn’t your typical store-bought pasta sauce because they focus on goodness both within and beyond the jar – from good ingredients to good growing practices to good impact on local communities.

Simply put, food tastes better when it does good. FarmToFork works with two multi-generational California tomato growers, Casaca Vineyards and Worth Farms, who put goodness into practice every day. FarmToFork also proudly supports Big Green, a national nonprofit committed to one day bringing hands-on, garden-based education programs to all US children. Big Green and FarmToFork have a shared mission of connecting communities everywhere to where their food comes from.

FarmToFork Tomato Basil Sauce is a versatile addition to any recipe and perfectly complemented this fun take on zoodles, blending seamlessly with the fresh herbs, spinach and lots of ooey-gooey cheese. Rich and delicious, this sauce combines heaps of fresh basil with sustainably-grown tomatoes, fresh onions and garlic.  Be sure to look for it in a store near you.

How to Make Zucchini Lasagna Rolls

I thinly sliced my two (possibly stolen😉) ginormous zucchinis on my . 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 mandolin, try using a vegetable peeler instead, although it will work better on medium-sized zucchinis rather than the ginormous ones.

Once your zucchinis are sliced, the assembly process is easy. I like to lay out 4 or 5 zoodles at once and then layer them with the ricotta mixture and FarmToFork Tomato Basil Sauce. Roll 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 of the dish to 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. I promise your pretty rolls will reappear once the cheese has melted.

Side view of zucchini lasagna rolls in white baking dish.

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…

Wine Pairings for Zucchini Lasagna Rolls:

Look for a lighter-bodied red wine such as:

  • Sangiovese
  • Chianti
  • Pinot Noir

Overhead shot of zucchini lasagna rolls in white baking dish.

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 hashtags #platingsandpairings and #FarmToForkSauce and tagging me @platingsandpairings.

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

Lasagna Recipes:

Zucchini Lasagna Rolls Recipe

Overhead shot of zucchini lasagna rolls in white baking dish.

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 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings


  • 1 23.5-ounce jar FarmToFork Tomato Basil 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


  • Preheat oven to 375 degrees.
  • Thinly slice the zucchini using either a vegetable peeler or a mandoline.
  • 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 basil sauce.
  • Spread 1 Tbsp. of the ricotta mixture on each zucchini noodle and top with 1 Tbsp. tomato basil 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


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

I teamed up with FarmToFork to bring you this post. As always, all opinions are my own. 



13 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!

    • 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.

  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!


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.