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Zucchini Lasagna Roll-Ups

Zucchini Lasagna Roll-Ups

iamwinfred
These Zucchini Lasagna Roll-Ups transform thin strips of zucchini into elegant, cheese-filled rolls baked in rich marinara sauce until bubbly and golden. A lighter take on classic lasagna, each roll-up is filled with a creamy three-cheese ricotta mixture and delivers all the comfort and flavor of traditional lasagna without the heaviness — perfect for weeknights, meal prep, and even the pickiest eaters.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 245 kcal

Equipment

  • Mandoline slicer Or a sharp knife; mandoline recommended for uniform slices
  • Large baking sheet
  • Parchment paper
  • 9x13-inch baking dish
  • Large mixing bowl
  • Small bowl For egg mixture
  • Cheese grater
  • Measuring cups and spoons
  • Paper towels For drying zucchini
  • Aluminum foil

Ingredients
  

For the Zucchini

  • 4 large zucchini about 2 lbs / 900g total; choose straight ones for easier slicing
  • 1 tbsp olive oil 15ml
  • 1/2 tsp salt for drawing out moisture
  • 1/4 tsp black pepper

For the Cheese Filling

  • 15 oz ricotta cheese 425g; whole milk ricotta preferred
  • 1 1/2 cups shredded mozzarella cheese 170g, divided — 1 cup for filling, 1/2 cup for topping
  • 1/2 cup grated Parmesan cheese 50g
  • 1 large egg
  • 2 cloves garlic minced
  • 2 tbsp fresh basil chopped; or 1 tsp dried basil
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional
  • salt and black pepper to taste

For Assembly

  • 2 1/2 cups marinara sauce divided — 1 cup for base, 1 1/2 cups for topping
  • fresh basil for garnish

Instructions
 

  • Preheat oven to 375°F (190°C). Trim and slice zucchini lengthwise into 1/4-inch strips using a mandoline or sharp knife (about 3–4 slices per zucchini).
  • Lay zucchini slices on paper towels, sprinkle both sides with salt, and let sit for 10 minutes. Pat completely dry — this step is critical to prevent watery roll-ups.
  • Arrange slices in a single layer on a parchment-lined baking sheet, brush with olive oil, and season with salt and pepper. Bake for 8–10 minutes until pliable but not mushy, then let cool slightly.
  • In a large bowl, combine ricotta, 1 cup mozzarella, all the Parmesan, egg, garlic, basil, parsley, Italian seasoning, and red pepper flakes. Season with salt and pepper and mix until smooth.
  • Spread 1 cup marinara over the bottom of a 9x13 baking dish. Spoon 2–3 tablespoons of filling onto each zucchini slice, spread gently, then roll up and place seam-side down in the dish.
  • Spoon remaining 1 1/2 cups marinara over the roll-ups, then sprinkle with the remaining 1/2 cup shredded mozzarella.
  • Cover tightly with aluminum foil and bake for 20 minutes.
  • Remove foil and bake an additional 15 minutes until cheese is melted and golden. Broil for 2–3 minutes for extra browning if desired.
  • Let rest 5 minutes before serving. Garnish with fresh basil and serve hot with extra marinara on the side.

Notes

  • Choose straight, medium-to-large zucchini for easier, more even slicing.
  • Don't skip salting and thoroughly drying the zucchini — excess moisture causes watery results and prevents the cheese from setting.
  • Pre-baking the zucchini is essential; raw slices will crack when rolled.
  • Let the cheese filling come to room temperature before assembling for easier spreading.
  • If a slice tears, overlap the edges and continue — the sauce and cheese will hold everything together during baking.
  • Make-ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes to baking time when starting from cold.
  • Freezer-friendly: Freeze assembled (unbaked) roll-ups for up to 3 months. Bake from frozen, adding 20–25 minutes and keeping foil on for the first 30 minutes.
  • Leftovers keep in an airtight container in the refrigerator for up to 4 days and reheat well in the oven at 350°F or in the microwave.
  • Variations: Add cooked Italian sausage, sautéed mushrooms, or chopped spinach and artichoke hearts to the filling for a heartier dish.
  • Yellow squash can be substituted for or mixed with zucchini without any recipe adjustments.

Nutrition

Serving: 3roll-upsCalories: 245kcalCarbohydrates: 12gProtein: 18gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 580mgPotassium: 620mgFiber: 3gSugar: 7gVitamin A: 25IUVitamin C: 45mgCalcium: 35mgIron: 8mg
Keyword low carb lasagna, ricotta stuffed zucchini, vegetable lasagna, zucchini lasagna, zucchini roll ups
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