These Zucchini Lasagna Rolls are a fun twist on traditional lasagna! A low carb and healthier alternative with all the delicious flavors of the original.
Zucchini Lasagna Rollups
If you are looking for the perfect summer zucchini recipe, you have to try my delicious and healthy Zucchini Lasagna Rolls!
Also called Zucchini Rollatini, and using tender zucchini strips instead of your regular lasagna noodles, creamy ricotta, tender spinach, and more, you still get all of the flavors of the traditional version.
With simple ingredients that you can buy at any grocery store, this is an excellent gluten-free lasagna option for people who have dietary challenges or are looking to cut carbs. Serve this with a big salad and some gluten-free garlic bread for a full meal.
Whether it is zucchini season, you need a tasty main or side dish, or you’re just looking for the perfect replacement for a carb-loaded lasagna, these easy Zucchini Lasagna Roll Ups are a fantastic option!
Recipe Notes:
Use your favorite brand and flavor of pasta sauce.
If you are trying to stay dairy-free, you can use vegan cheese.
You can still make zucchini lasagna roll-ups without a mandolin slicer. See those instructions below.
Serve some red pepper flakes on the table for those who enjoy a little kick.
How To Make Zucchini Lasagna Rolls
Zucchini Lasagna Rolls Ingredients:
2 large zucchini 1 1/2 cups mozzarella cheese, shredded 1/2 cup parmesan cheese, shredded 1 tub ricotta cheese 15 oz 1 box frozen spinach 5 oz, thawed 1 jar pasta sauce 24 oz 1 tablespoon Italian seasoning Kosher salt
Supplies Needed:
Rectangular baking dish Large mixing bowl Kitchen spoon or wooden spoon Mandolin Slicer Large sheet tray or parchment paper Paper towels or kitchen towel
Directions:
Step 1: Preheat your oven to 350 degrees and grease a 7 x 11-inch baking dish with nonstick cooking spray or a little olive oil.
Step 2: In a large bowl, mix together the three kinds of cheese and Italian seasoning.
Step 3: Squeeze the water out of your thawed spinach and mix it into the ricotta mixture.
Step 4: Use a mandolin slicer to cut thin, long slices of fresh zucchini.
Step 5: Lay the sliced zucchini on a baking sheet or a covered flat surface and sprinkle them with salt.
Step 6: Allow the slices to sit for 5-10 minutes so the moisture is drawn out.
After that time, wipe the excess water and salt from the slices with some paper towels or a clean kitchen towel.
Step 7: Pour the pasta sauce into your prepared casserole dish.
Step 8: Put a layer of the cheese mixture on each zucchini slice and roll them up.
Step 9: Stand each zucchini roll up so that you see the spiral on the top of the rolls.
Set them into the tomato sauce, making sure they are snug up against each other in a single layer. You should be able to fit about 24 zucchini rolls in your pan.
Step 10: Bake them in the hot oven for 25 – 30 minutes or until cooked through and serve. Enjoy!
How To Store Leftover Zucchini Lasagna Rolls With Spinach And Ricotta
Store any leftovers in the casserole dish wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days.
What Do I Do If I Don’t Have A Mandolin?
If you want to make this great recipe and you don’t have a mandolin, there are a few things you can try. First, see if you can cut some thin slices of zucchini with a vegetable peeler.
If your peeler isn’t large enough for this trick, turn to a sharp knife and cutting board. See if you can slice your zucchini noodles as thin as possible. You’re looking for 1/4-inch slices, which can be difficult to cut by hand.
The only thing to consider is that you may need to bake your zucchini roll-ups for a little longer. Because you may have thick slices, you want the casserole to bake long enough for them to soften.
It’s fine to do this the first time, but see if you can pick up a mandolin for next time. This new recipe is a good reason to add one to your kitchen tools!
Can I Add Meat To These Zucchini Roll Ups?
Yes! While this is a vegetarian Zucchini Lasagna Roll Ups recipe, it would be incredibly easy to add some ground meat.
Once you have put together your ricotta filling, add some ground beef, ground turkey, ground chicken, or ground Italian sausage. Stir everything together and proceed to add the mixture to your thin zucchini slices.
You can also choose to use a meat sauce instead of marinara sauce. Make a homemade meat sauce or add some of your cooked ground meat to the spaghetti sauce you plan to use.
Is There Anything Else I Can Add To This Low-Carb Meal?
Yes! This delicious recipe is excellent just as it is, but there are a few things you can add if you should choose. A little lemon zest, fresh basil, or other herbs could be great to add to the cheese filling. You could also dice some fresh tomatoes to add to the sauce.
These Zucchini Lasagna Rolls are a fun twist on traditional lasagna! A low carb and healthier alternative with all the delicious flavors of the original.
Prep Time25 minutes
Cook Time25 minutes
Additional Time10 minutes
Total Time1 hour
Ingredients
2 large zucchini
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 tub ricotta cheese 15 oz
1 box frozen spinach 5 oz, thawed
1 jar pasta sauce 24 oz
1 tablespoon Italian seasoning
Kosher salt
Instructions
Preheat your oven to 350 degrees and grease a 7 x 11-inch baking dish with nonstick cooking spray.
In a large bowl, mix together the three cheeses and Italian seasoning.
Squeeze the water out of your thawed spinach and mix it into this cheese mixture.
Use a mandolin to cut thin, long slices of zucchini. Lay the slices on a baking sheet and sprinkle them with salt.
Allow the slices to sit for 5-10 minutes so the moisture is drawn out. After that time, wipe the water and salt from the slices with a paper towel.
Pour the pasta sauce into your prepared casserole dish.
Put a layer of the cheese and spinach mixture on each zucchini slice and roll them up.
Stand each zucchini roll up so that you see the spiral on the top and set them into the sauce, making sure they are snug up against each other. You should be able to fit about 24 rolls in your pan.
Bake for 25 - 30 minutes or until cooked through and serve hot. Enjoy!
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This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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Step 2: In a large bowl, mix together the three kinds of cheese and Italian seasoning.
Step 3: Squeeze the water out of your thawed spinach and mix it into the ricotta mixture.
Step 4: Use a mandolin slicer to cut thin, long slices of fresh zucchini.
Step 8: Put a layer of the cheese mixture on each zucchini slice and roll them up.
Step 9: Stand each zucchini roll up so that you see the spiral on the top of the rolls.
Step 10: Bake them in the hot oven for 25 – 30 minutes or until cooked through and serve. Enjoy!
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