This gluten-free Zucchini Lasagna Roll recipe is healthy but with all the flavor of the traditional version. It is very easy to make and it is stuffed with ricotta and parmesan and topped with marinara and mozzarella cheese.
Around three weeks before my baby arrived in this world, my husband and I decided to cook as many recipes as we could and we froze them. We knew it was going to be hard to make dinner the first weeks after my delivery. Although my mom was with me for one month and helping with cooking and cleaning, I knew once she went back to Brazil, I wouldn’t have much time to cook. So, when she left we started to eat the dinners we had made before.
My freezer was full of frozen food and almost 7 weeks later, I still have some frozen food in my fridge for the busy days. We made meatballs, meatloaf (I’ll share this recipe soon), chicken pot pie (I also will be sharing this recipe soon) and of course, one of my favorite dinners, which is zucchini lasagna.
But this time, I made zucchini lasagna rolls because I think they are much more convenient to freeze them. They’re just like my Vegetable Lasagna Roll-ups and Skinny Lasagna Rolls but super low carb thanks to the zucchini!
I decided to use zucchini instead of noodles to make this recipe because, in my opinion, zucchini is more flavorful than pasta and also zucchini freezes better than noodles.
This is actually a great substitute for pasta if you want to reduce the amount of carbs from your diet. Also, I used part skim ricotta to keep these lasagna rolls even lighter.
This super easy zucchini lasagna roll recipe is also made with my homemade tomato sauce, which is great because it is made with less sugar and fresh ingredients.
One note before you run to try this amazing recipe: When you thaw out the rolls overnight you may have excess water, simply remove the water and heat up. I hope I inspired you to try this recipe because I am sure you and your family will enjoy it very much.
Don’t feel like turning on your oven? Try this Low-Carb Zucchini Lasagna Skillet instead!
Please, if you recreate this recipe, please take a picture and tag @primaverakitchen and #primaverakitchen on Instagram! I would love to see your version. Thanks a lot.
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Zucchini Lasagna Roll Recipe
Ingredients
- 15 oz part-skim ricotta
- 2 tbsp parsley chopped
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- 16 oz part-skim mozzarella cheese shredded
- 4 cups homemade tomato sauce or sugar-free tomato sauce.
- 4 medium zucchini sliced 1/8" thick (UPDATE: Grill or broil the zucchini slices before assembling your lasagna. It helps to draw out some moisture!)
Instructions
- Preheat oven to 375°.
- In a medium bowl, mix ricotta cheese, parsley, parmesan cheese, and an egg. Stir well.
- In a casserole, spread some homemade tomato sauce on the bottom.
- Start by placing wax paper, aluminum foil, or a clean cutting board on the counter and lay out zucchini slices.
- Spread about 3 tablespoons of the ricotta mixture first over each individual zucchini slice.
- Then, sprinkle some mozzarella cheese.
- Carefully roll up and place them in the baking dish.
- After that, use remaining tomato sauce to top the zucchini lasagna rolls.
- Sprinkle parmesan and mozzarella cheese.
- Bake covered with foil for approximately 30 minutes. Remove the foil and bake for 15-20 minutes more until cheese is melted.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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More Zucchini Lasagna Recipes!
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Heather says
This recipe is awesome!! I omitted the ricotta and spread the slices with sauce instead. I also added ground chicken (eating healthier), came out so good. As another review read, there like little bites of heaven. Thanx again and I will be using more of your recipes 😊
Olivia says
Amazing! Your comment made me so happy 😉
Msmoo says
Made this tonight for a low carb dish, very tasty. Ours came out a little watery, next time I will simmer the tomatoes without being covered, to thicken up a little more.
Olivia says
That’s a good idea. Happy to know you liked this recipe!
Cindy says
I made this for the first time and invited my extended family for dinner to try it out. Rave reviews. I broiled the Z first, then made the roll ups (added Italian Seasoning to the Ricotta mix), rolled them up and put them in a 9×13 pan overnight. Then about 3 hours before baking, I drained the excess water from the pan (put a cookie sheet over the pan and carefully drained the excess water), then rearranged the Z roll ups that were askew, added the spaghetti sauce ((I used one jar of low sodium spaghetti sauce and 1 can of diced tomatoes and added some Italian seasonings and garlic), added cheeses,and baked 30 minutes covered, 25 minutes uncovered. Served with Caesar salad and red wine. Absolutely delicious! Will definitely make again!
Olivia says
That’s absolutely AMAZING, Cindy. Your review just put a smile on my face. Thanks a lot.