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.
Tips
- Use smaller zucchinis as super large zucchinis tend to be watery.
- Shredding cheese from a block will yield a smoother melty cheese than pre-shredded cheese.
- Feel free to add more cheese on top if you want a cheesier lasagna roll up.
- To store: Keep in mind that zucchini is a watery vegetable so the longer you store it, the more the texture changes (this is why I don't recommend freezing this). So, try eating this zucchini lasagna roll recipe immediately or only keeping it for 2-3 days in the fridge in an airtight container.
- To reheat: Reheat the lasagna rolls in the microwave until warmed through.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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More Zucchini Lasagna Recipes!
Julia Mueller says
Oh my gaaawsh these are perfection! I love how healthful yet comforting this dish is. I’m dying to try these adorable little rolls…I could see this becoming a staple in my heart and home lickety split!
Cailee says
YUM!! This looks so good! What a lovely recipe! Love that it’s G.free (just like me!) Thanks for sharing! Hope that you’re having a great week!
xoxo Cailee!
Vicki says
I’ve used sliced zucchini and sliced eggplant instead of noodles in lasagna, but not for roll ups. Great idea. Now I won’t have to boil those noodles and drain them…what a pain!
Carla Habib says
Hi Olivia, first of all congratulations on the birth of your beautiful son! I meant to write you sooner, but I was traveling. Thank you so much for posting this recipe. My son is gluten free, so I really struggle with his diet and, I feel so guilty because he loves lasagna and I never make it for him, but not anymore. He loves zucchini, so I will be making this dish for him all the time. Obrigada. Bjs
eat good 4 life says
This is genius. I haven’t made something like this in for ever and now that zucchini is in season I must! Great pictures too!
Olivia says
I am so happy you liked this recipe, my dear friend 😉
Robyn says
I can’t wait to try this! One question – if you freeze the dish, do you cook first, then freeze? Or freeze uncooked? Thanks! Will definitely share!
Olivia says
Hi, Robyn
I always cook first, then freeze and it works fine.
Jennifer says
I am trying this now and found it highly difficult to cut the zucchini thin enough to roll without breaking. Also, the pictures and the written instructions don’t match up so I’m not sure whether I’ve made these correctly. There is a pic showing zucchini, ricotta, mozzarella however the instructions say that sause should go between the ricotta and the mozarella, before you roll. This is how I did it; it was extremely messy and my end result (even had I nice pretty thin zucchini) looked nothing like any of the pictures here. Could these instructions be incorrect?
Geri Sehnert says
I’m making these tonight. When I searched for a recipe, one site suggested using a grill pan and cooking the zucchini a bit first to soften them up. That’s what I am going to try.
Olivia says
You can certainly grill the slices of zucchini before. No problem 😉
Olivia says
Jennifer, thanks a lot for noticing that. You don’t need to add tomato sauce between the ricotta and the mozzarella. You should add only some homemade tomato sauce on the bottom of the casserole and on the top of the zucchini rolls. I am so sorry about that. I already fixed it on the instructions 😉
Arlene says
How do you cut your zucchini it’d hard for me to cut it so even and then they are soft?
Olivia says
I used a mandolin, Arlene. Click on the link below to see the one I have!
http://amzn.to/29V40jj
o bahr says
Try this…it works really well…….Use the “overgrown” zucchinis for this and make a Layered lasagna…..
Cut the slices 1/4 inch thick..remove the seeds, then “patch the slices”….works really well…the
“overgrown” zucchinis are less watery………..Also, use, instead, 300 grams ricotta and (I used 11/2 cups)
of dry curd cottage cheese…..this helped to soak up the zucchini liquid……..Enjoy.
Lisa Wilkerson says
Is anyone else having this come out way too liquidy? Can’t figure out how to get some of the water out of the fresh zucchini strips before using. Or… any suggestions as to what to add, to soak up some of the liquid while cooking? Taste is amazing but consistency is not appealing.
Olivia says
Lisa, before you make it you can grill or broil the zucchini slices. It helped to draw out some moisture!
suzi says
cutest little bites of heavenly comfort food!! so easy too 🙂 thanks for this one. we are vegan so I used my homemade cashew ricotta and vegan mozzarella. I broiled the slices before I rolled them up all neat. came out perfect!!
Olivia says
That’s awesome! Thanks for your feedback 😉