Vegetarian Zucchini Lasagna Roll-Ups

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. | platingsandpairings.com

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.

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. | platingsandpairings.com

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. | platingsandpairings.com


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 jar of Ragu Homestyle Thick & Hearty Traditional 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.

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. | platingsandpairings.com

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.

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. | platingsandpairings.com

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.

 

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. | platingsandpairings.com

Vegetarian Zucchini Lasagna Roll-Ups

Course: Main Dish
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Author: Platings & Pairings - Inspired by Primavera Kitchen and A Saucy Kitchen
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.
Print

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees.
  2. Thinly slice the zucchini using either a vegetable peeler or a mandoline.
  3. 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.
  4. Coat the bottom of a 9x13” baking dish with ½ cup tomato sauce.
  5. 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.
  6. Sprinkle remaining mozzarella over the top of rolls and bake, uncovered, for 45 minutes.

Wine pairings for Vegetarian Zucchini Lasagna Roll-Ups:

Look for a lighter bodied, red wine such as:

  • Sangiovese
  • Chianti
  • Pinot Noir

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. | platingsandpairings.comThese 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. | platingsandpairings.com

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. | platingsandpairings.com
Interested in learning more about Ragu’s new and delicious lineup of homestyle sauces? Be sure to click here.

10 comments

  1. Michelle

    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

      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

    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

      Of course Marlynn. Glad I can help!

      Reply

  3. Michele Francisco

    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

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

      Reply

  4. Theresa (@DearCreatives)

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

    Reply

    1. Erin

      Thanks Theresa – I hope you enjoy!

      Reply

  5. Mary

    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

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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *