Zucchini Lasagna Rolls

These low-carb Zucchini Lasagna Rolls contain three types of cheese, tomato sauce, and nutritious zucchini noodles. They’re so easy to make and packed with all the flavors of traditional lasagna.

 

We’re big fans of Italian food in my house, and lasagna is one of our favorite meals. I mean, what’s not to love? It’s cheesy, saucy, and always comforting.

But as much as we love lasagna, I’m always looking for ways to make healthier versions of our favorite comfort foods. That’s what inspired me to create this recipe zucchini lasagna roll ups.

This gluten-free dish may seem complicated, but it’s actually very easy to make! It’s a great recipe for families because kids can help make the rolls and they’re fun to eat.

Plus, you can easily customize the ingredients to fit your family’s preferences. I’ve made this recipe with meat sauce, extra veggies, and different seasonings, and it’s always a success.

If you don’t have time to make Zucchini Lasagna Rolls, try my Zucchini Lasagna or Eggplant Lasagna recipes instead! It has all the same flavors, but it’s assembled in layers rather than rolls. Both recipes are loaded with cheese and Italian flavors, so you can’t go wrong either way!

Ingredients you’ll need

• Zucchini — I prefer using small to medium-sized zucchini for lasagna rolls. They’re easier to slice and less watery than large zucchini.
• Cheeses — Ricotta, mozzarella, and freshly grated Parmesan cheese.
• Egg — To help bind our filling ingredients together.
• Tomato sauce — I’m using my homemade tomato sauce here made with San Marzano tomatoes,, but any crushed tomatoes or fresh sauce will do.
• Seasonings — Salt and black pepper to taste. You can also add some dried oregano and minced garlic to the ricotta mixture. For added depth of flavor, include some red pepper flakes too. It’s going to be so good.
• Fresh herbs — Fresh parsley for the cheesy filling and basil for garnish.

Instructions To Make Zucchini Lasagna Rolls

Prep the zucchini and filling:

• But before we get started, preheat your oven to 375°F.
• Slice your zucchini into even strips and lay them on a clean towel to absorb excess moisture. We’ll also pat the tops dry before assembling the rolls.
• In a medium bowl, combine the ricotta, parsley, egg, parmesan, salt, and pepper.
• Then, spread half of the marinara sauce on the bottom of your baking dish.

Assemble the lasagna rolls:

• On each zucchini strip, spread about 3 tablespoons of the filling before topping it with mozzarella cheese.
• Then, carefully roll up each strip and arrange the zucchini roll ups in your casserole dish.

Add sauce and cheese:

• Spread the rest of the tomato sauce over and top with the remaining Mozzarella cheese.

Bake and serve:

• Bake for about 30-35 minutes or until it’s golden and bubbly.
• Garnish with fresh basil before serving, and enjoy it with a delicious arugula salad on the side!

How To Store Leftovers

To Store: Cover your baking dish tightly or transfer the leftovers to an airtight container and refrigerate for 2 to 3 days.

Note that the zucchini will release moisture the longer you store it. I usually just pat the excess water away with a paper towel before reheating.

To Freeze: Once cooled, place the leftovers in a freezer-safe container and freeze for up to 3 months. Keep in mind that the texture may change once thawed because of the water content in the zucchini.

To Reheat: I usually pop the leftovers in the microwave. You can also reheat this recipe in the oven until they’re completely warmed through. 

Recipe Variations

Add protein: This is a vegetarian recipe, but it works great if you want to add protein to it. My homemade meat sauce is a very easy swap! You could also add shredded chicken, ground beef, ground turkey, or Italian sausage.

More veggies: Feel free to load this recipe up with fresh vegetables! Chopped kale, mushrooms, or sun-dried tomatoes would all be great additions.

Lasagna noodles: If you don’t need this recipe to be low-carb, try my lasagna roll-ups recipe made with regular lasagna noodles. It’s just as easy and SO tasty!