Zucchini Lasagna Roll Ups
Zucchini lasagna roll-ups give you all the cozy flavor of lasagna with fresh zucchini, creamy ricotta, spinach, mozzarella, parmesan, and bubbling marinara.
This is the kind of dinner I make when I want something cheesy and comforting, but still full of vegetables. The zucchini turns tender in the oven, the filling stays creamy, and the sauce bubbles around the rolls like a classic baked pasta dish.
Why You’ll Love This Recipe
- Cheesy and saucy: Ricotta, mozzarella, parmesan, and marinara give every bite classic lasagna flavor.
- Light but satisfying: Zucchini keeps the dish fresh while the egg and cheese add protein and richness.
- Simple ingredients: You only need basic grocery staples and one baking dish.
- Great for meal prep: The rolls reheat well and taste even better after the flavors settle.
Fabian’s Budget Tip: Use frozen chopped spinach instead of fresh spinach if it costs less. Thaw it, squeeze it very dry, then mix it into the ricotta. You get the same flavor and nutrients with less waste.
Ingredients (Serves 4)
- 3 large zucchini, sliced lengthwise into thin strips, about 16 strips total (about 900 g)
- 1 1/2 cups ricotta cheese (375 g)
- 1 cup chopped spinach, fresh or thawed frozen and squeezed dry (60 g fresh or 150 g frozen before squeezing)
- 1 cup shredded mozzarella cheese, divided (115 g)
- 1/2 cup grated parmesan cheese, divided (45 g)
- 1 large egg (1 large egg)
- 2 cloves garlic, finely minced (2 cloves)
- 1 teaspoon Italian seasoning (3 g)
- 2 cups marinara sauce (480 ml)
- 1/2 teaspoon fine salt, plus more for the zucchini (3 g)
- 1/4 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Slice and Salt the Zucchini
Heat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin, flexible strips. Lay them on a clean towel and sprinkle lightly with salt. Let them sit for 10 minutes, until tiny beads of moisture appear on the surface.
Pat the strips dry well. This step helps the rolls bake up tender instead of watery.
2. Make the Ricotta Filling
In a bowl, mix the ricotta, spinach, 1/2 cup mozzarella (55 g), 1/4 cup parmesan (22 g), egg, garlic, Italian seasoning, salt, and black pepper.
Stir until the filling looks creamy and thick. It should smell garlicky and herby, with little green flecks of spinach throughout.
3. Add Marinara to the Baking Dish
Spoon 1 cup marinara sauce (240 ml) into the bottom of a medium baking dish. Spread it into an even layer so the zucchini rolls have a saucy base to bake in.
4. Fill and Roll the Zucchini
Place one zucchini strip on a board. Spoon about 1 tablespoon of ricotta filling onto one end, then roll it up snugly. The filling should stay tucked inside, but a little creamy edge peeking out is fine.
Set each roll seam side down in the marinara. Repeat with the remaining zucchini and filling.
5. Top with Sauce and Cheese
Spoon the remaining 1 cup marinara sauce (240 ml) over the rolls. Sprinkle with the remaining 1/2 cup mozzarella (55 g) and remaining 1/4 cup parmesan (22 g).
The cheese should cover the tops lightly, leaving a few green edges of zucchini visible.
6. Bake Until Bubbling
Bake uncovered for 25 to 30 minutes, until the sauce bubbles around the edges and the cheese melts into golden spots. Your kitchen should smell like roasted garlic, tomato sauce, and toasted parmesan.
Let the dish rest for 5 minutes before serving. The rolls will hold their shape better, and the filling will taste richer.
Expert Troubleshooting & FAQs
Why are my zucchini lasagna roll-ups watery?
Zucchini holds a lot of water. Salt the strips first, wait until moisture appears, then pat them very dry. Also make sure frozen spinach is squeezed dry before you mix it into the filling.
How thin should I slice the zucchini?
Aim for thin slices that bend without snapping. If they are too thick, they will crack when rolled. A mandoline works well, but a sharp knife also works with a steady hand.
Can I make this ahead of time?
Yes. Assemble the roll ups, cover the dish, and refrigerate for up to 24 hours. Bake straight from the fridge, adding about 5 extra minutes if the center is still cool.
Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese is a smart budget swap. For a smoother filling, mash it with a fork or pulse it briefly before adding the spinach, egg, garlic, and seasonings.
How do I keep the rolls from falling apart?
Do not overfill them. Use about 1 tablespoon filling per strip, roll tightly, and place each roll seam side down in the sauce. Letting the baked dish rest also helps the rolls set.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will vary based on your marinara sauce and cheese brands.
- Calories: about 285
- Protein: about 19 g
- Carbs: about 18 g
- Fats: about 16 g
Zucchini Lasagna Roll Ups
Ingredients
- 3 large zucchini, sliced lengthwise into thin strips, about 16 strips total (about 900 g)
- 1 1/2 cups ricotta cheese (375 g)
- 1 cup chopped spinach, fresh or thawed frozen and squeezed dry (60 g fresh or 150 g frozen before squeezing)
- 1 cup shredded mozzarella cheese, divided (115 g)
- 1/2 cup grated parmesan cheese, divided (45 g)
- 1 large egg (1 large egg)
- 2 cloves garlic, finely minced (2 cloves)
- 1 teaspoon Italian seasoning (3 g)
- 2 cups marinara sauce (480 ml)
- 1/2 teaspoon fine salt, plus more for the zucchini (3 g)
- 1/4 teaspoon black pepper (1 g)
Instructions
- 1. Slice and Salt the Zucchini. Heat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin, flexible strips. Lay them on a clean towel and sprinkle lightly with salt. Let them sit for 10 minutes, until tiny beads of moisture appear on the surface. Pat the strips dry well. This step helps the rolls bake up tender instead of watery.
- 2. Make the Ricotta Filling. In a bowl, mix the ricotta, spinach, 1/2 cup mozzarella (55 g), 1/4 cup parmesan (22 g), egg, garlic, Italian seasoning, salt, and black pepper. Stir until the filling looks creamy and thick. It should smell garlicky and herby, with little green flecks of spinach throughout.
- 3. Add Marinara to the Baking Dish. Spoon 1 cup marinara sauce (240 ml) into the bottom of a medium baking dish. Spread it into an even layer so the zucchini rolls have a saucy base to bake in.
- 4. Fill and Roll the Zucchini. Place one zucchini strip on a board. Spoon about 1 tablespoon of ricotta filling onto one end, then roll it up snugly. The filling should stay tucked inside, but a little creamy edge peeking out is fine. Set each roll seam side down in the marinara. Repeat with the remaining zucchini and filling.
- 5. Top with Sauce and Cheese. Spoon the remaining 1 cup marinara sauce (240 ml) over the rolls. Sprinkle with the remaining 1/2 cup mozzarella (55 g) and remaining 1/4 cup parmesan (22 g). The cheese should cover the tops lightly, leaving a few green edges of zucchini visible.
- 6. Bake Until Bubbling. Bake uncovered for 25 to 30 minutes, until the sauce bubbles around the edges and the cheese melts into golden spots. Your kitchen should smell like roasted garlic, tomato sauce, and toasted parmesan. Let the dish rest for 5 minutes before serving. The rolls will hold their shape better, and the filling will taste richer.
