Zucchini Lasagna Rolls

Zucchini Lasagna Rolls Prepared to eat lasagna in a way you never thought possible? A healthier version of a classic comfort food, these roll-ups use zucchini strips instead of traditional pasta so it is low-carb and gluten-free.

Whether it's an easy weeknight meal or something ready for guests, this dish is one that you will be eager to make again and soon.

❤️ Why You'll Love It

Who else needs a great recipe for some yummy, guilt-free, low-carb comfort food? The sweetness and moisture of the zucchini is a great contrast to the richness of that cheesy filling — so decadent yet still lively and proper.

The flavors are divine, from the herby ricotta to that stretchy mozzarella through a perfectly soft zucchini slice. The marinara sauce makes everything cohesive, turning it into a thicker meal that is also filling.

This dish is so versatile, you will love it. The filling you can adapt to your taste buds, depending on if you are a vegan or not (you could prepare the same dish with soy meat) — whittle from ground beef-cheese-anything else.

They are also great for meal prep, they reheat wonderfully and taste just as good the next day.

Not to mention this recipe is an awesome way to get in some extra veggies while still enjoying all the yumminess. A fun, healthier spin on lasagna that has all the necessary flavor to satisfy you when watching your calorie intake.

🧾 Ingredients

• 2 large zucchinis, thinly sliced lengthwise
• 1 cup ricotta cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• 1/4 cup grated Parmesan
• 1 large egg
• 1 teaspoon dried Italian seasoning
• 2 cups marinara sauce
• fresh basil leaves, for garnish

🔪 Instructions

• 1. Preheat Oven to 375°F (190°C). Step 1: Spread ½ cup marinara sauce in the bottom of a greased baking dish (a.k.a. a lasagna pan).
• 2. Place zucchini slices on a flat surface. Combine ricotta, 1/2 cup mozzarella, Parmesan cheese, egg, and Italian seasoning in a bowl.
• 3. Add a little bit of the cheese filling right on top, then roll them into tight bundles.
• 4. Roll up and place the seam side down in the prepared baking dish.
• 5. Pour the remaining marinara sauce over roll-ups and garnish with leftover mozzarella cheese.
• 6. Bake for 25 minutes, or until cheese is melted and bubbly. Add basil on top and serve hot.

Detailed Instructions

• 1. Preheat grill or indoor grill pan to medium-high; grease grates, if needed to prepare the Zucchini: Using a mandoline or sharp knife, slice zucchini lengthwise into thin strips. You want them 1/8th-inch thick or they won't roll up.
• 2. Prepare the Filling: In a large bowl, stir together the ricotta with half of your mozzarella, Parmesan, egg, and Italian seasoning. Mix until well incorporated.
• 3. How to Do You Roll-Up: Lay out a zucchini slice, smear it on ricotta mix, and spread evenly then roll it up. Continue until all the zucchini slices are used.
• 4. Prepare the Dish: Put 1 roll-up in a prepared baking dish, seam-side down. Top with more marinara sauce, and cover each roll. Sprinkle the remaining mozzarella cheese evenly across the dish.
• 5. How to Make Baked Tortellini in the Oven Bake and Serve: Bake at 375 degrees for about 25 minutes, or until the cheese has melted and is golden brown. Take them from the oven and sprinkle over some fresh chopped basil to serve straight away.

🥄 Equipment

• Mandolin slicer or a very sharp knife
• 9x13 inch baking dish
• Mixing bowls
• Spatula

Equipment Insights

Use a mandoline slicer for nice, thin rounds of zucchini which help in uniformity and rollability. I found that the roll-ups fit perfectly in a 9x13-inch baking dish.

🥫 Storage

Transfer leftover stew to an airtight container and store in the refrigerator for up to 3 days. Bake or microwave before eating.

📖 Benefits

• Zucchini (Courgette): Low calorie but high fiber –ideal for Weight Watchers and keeps you full longer. The fruit is loaded with antioxidants, vitamins C, and A which strengthen immunity and skin.
• Ricotta Cheese: Provides calcium and protein essential for bone health, muscle repair, and recovery.
• Tomato Marinara Sauce: Tomatoes are a superfood rich in vitamins and minerals, while the lycopene found in marinara sauce can be beneficial to your heart.

💭 Tips

• A favorite in our house is these Zucchini Lasagna Roll-Ups.
• Cheese Variations: To switch up the taste, try substituting shredded provolone or fontina.
• Meat Lovers: Stir in cooked ground turkey or sausage to the ricotta mixture for a filling meal.
• Vegan: use a cashew cheese for the ricotta and vegan mozzarella!

👩‍🍳 FAQs

Is It a Make-Ahead Dish?

Roll up the roll-ups and then cover them; refrigerate for as long as 24 hours before baking.

No mandoline slicer, now what?

A sharp knife is fine; cut the zucchini into thin slices as you can.

Can I freeze Zucchini Lasagna Roll-Ups?

You can also put the roll-ups together, freeze them unbaked then bake them straight from frozen whenever you're ready.

What other cheeses can I use?

Ricotta, cottage cheese, or goat will all provide a different flavor in each bite.

The recipe is missing the meat?

Some ground beef or turkey or sausage would be tasty.

But how do you keep zucchini from getting watery?

Lightly salt zucchini slices and set aside for about ten minutes.

Substitution for yellow squash vs. zucchini?

Yes, feel free to substitute zucchini with yellow squash.

📞 The Last Word

We brought you delicious, cheesy Zucchini Lasagna Rolls. They provide the same comfort and taste, just dialed down into a tangier version.

No doubt, you can serve it to your family or guests which makes them ask even more. It's also super versatile and easy to substitute into most lifestyles.