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Zucchini Lasagna Roll Ups are made with thin zucchini slices rolled around a delicious ricotta filling, then baked in tomato sauce and topped with cheese. A healthier, low carb lasagna option that’s not only delicious, but also very easy and quick to make.
LOW CARB ZUCCHINI LASAGNA
Zucchini lasagna roll ups are a fun twist on traditional lasagna rolls, and they are certainly welcomed by those that are always watching their carb intake.
Another bonus is that you can make them in much less time than regular lasagna, making this recipe a perfect weeknight meal for the entire family. Kids included! They won’t mind the green veggie that’s all covered up in cheese.
To add, zucchini lasagna rolls are also versatile. You can stuff them with whatever kind of filling you want, including, meat sauce, mushroom and cheese sauce, a chicken filling, or a vegan filling, and so on.
HOW TO MAKE ZUCCHINI LASAGNA ROLL UPS
We start by whipping out our mandolin and slicing up a bunch of zucchini, lengthwise. If you don’t have a mandolin, please grab a sharpened knife.
Salt the zucchini slices and set them aside while you work on the filling. This step is important for removing the excess water from the zucchini.
Next step is making the ricotta filling, which is a basic lasagna filling that includes ricotta, parmesan, eggs, some garlic, prepared baby spinach, herbs and seasonings.
Finally, you spread the ricotta filling onto a zucchini “lasagna noodle”, roll it up, set in a baking dish over tomato sauce (or marinara sauce), cover in more tomato sauce and cheese, and pop it in the oven to bake.
Your (our) low carb dreams have come true.
HOW TO MAKE ZUCCHINI LASAGNA ROLL UPS AHEAD OF TIME:
Prepare the zucchini roll ups, set in a baking dish, cover with plastic wrap, then aluminum foil, and place in the fridge for up to 24 hours.
HOW TO FREEZE ZUCCHINI LASAGNA ROLL UPS:
Prepare the zucchini roll ups, set in a baking dish, cover with plastic wrap, then aluminum foil, and place in the freezer for up to 2 months. Thaw before baking.
COOK’S TIPS
To remove excess water, please salt the zucchini slices for about 15 minutes before adding in the filling.
If your zucchini rolls are unrolling, secure the ends with toothpicks.
YOU MIGHT ALSO LIKE THESE LASAGNA RECIPES:
- Eggplant Rollatini
- Roasted Butternut Squash Lasagna
- Skillet Vegetable Lasagna
- Spinach and Feta Crock Pot Lasagna
- Lasagna Bolognese
ENJOY!
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Zucchini Lasagna Roll Ups
Ingredients
- 2 to 3 firm zucchini,, sliced lengthwise, 1/4-inch thick (you will need 12 slices)
- 1 bag (10 ounces) baby spinach
- 1 1/2 cups fat free ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1 egg,, lightly beaten
- 2 to 3 cloves garlic,, minced
- 1/2 teaspoon Italian seasoning
- salt and fresh ground pepper,, to taste
- 2 cups tomato sauce/marinara sauce
- 3/4 cup shredded Part-Skim Mozzarella Cheese
- 2 tablespoons thinly sliced fresh basil
Instructions
- Preheat oven to 350F.
- Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
- Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
- Spray a skillet with cooking spray and set over medium heat.
- Add spinach to the skillet and cook for 2 minutes, or until wilted.
- Remove spinach from skillet and let cool for a couple minutes.
- In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
- Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
- Roll up and transfer to the prepared baking dish, seam-side down.
- Repeat with remaining zucchini and ricotta mixture.
- Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
- Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
- Garnish with basil ribbons.
- Serve.
Notes
- To remove excess water, please salt the zucchini slices for about 15 minutes before adding in the filling.
- If your zucchini rolls are unrolling, secure the ends with toothpicks.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Great recipe! I added breakfast sausage and layered the zucchini as in lasagna! We absolutely loved it and have made it again!
My zucchini seem to be a bit thick to roll so I just laid it with the toppings like lasagna. Also, I didn’t have Italian sausage, but I wanted meat in it so I use regular breakfast sausage and just seasoned it with some Italian seasoning, garlic powder, a little onion powder, and Fennel seeds. There was enough for six servings. I laid them across a glass baking pan and followed all the other directions.
It was incredible! I will definitely do this again, and it was super easy!
Recipe for zucchini lasagne using cottage cheese
Made these using kale instead of spinach and fontina instead of mozzarella. They were amazing!
Thank you!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Would I be able to add beef to this recipe in the ricotta mixture? Hubby wants to eat healthier, but not interested in giving up meat 🙂 Thanks!
I just made this recipe and it was delicious. I did however slice my zucchini a little thinner than ¼” using my mandolin.
I’m very glad you enjoyed it! Thank YOU! 🙂
I bet if you added shredded chicken it would be amazing
How long are the zucchini slices?
I’d say about 6 to 7 inches.
Delicious! Added sauted mushrooms too. Think we’ll splurge with the leftovers and make tomorrow night our “meat” night and serve with grilled Italian sausage ❤
I hope you enjoy it! Thank YOU! 🙂
These were amazing!! Due to timing a hectic schedule, I’d like to make them about 34-36 hours in advance but I see you said 24 hours. Any idea what would happen if it was made but not baked that far in advance? I appreciate any input. Thansk for the great recipe!
Nicole,
Bake it 1st. As casseroles go….the reheat is tastier. 😉
also, I stopped rolling many yrs ago and just layer it ….so much faster.
This came out great. I make something similar with eggplant and will add this to the regular repertoire. I made it with chopped sauteed mushrooms instead of spinach and made a fairly spicy marina. The only comment I would make about the recipe is that I had to use toothpicks to hold the rollups together even though I had thin strips from a mandoline.
Hi Spike. Did you tuck the end of the roll underneath so the weight of roll kept it closed?
Thanks for sharing great recipe and I will have to try coming weekend.