If you love lasagna but want to add more vegetables to your dinner, these Zucchini Lasagna Roll-Ups are a great place to start. Instead of traditional pasta noodles, thin slices of zucchini are rolled around a creamy, cheesy filling and baked in a flavorful marinara sauce. The finished dish is warm, comforting, and loaded with all the Italian flavors you love about lasagna, just in a lighter and more vegetable-forward package.
One of the best things about this recipe is that it doesn’t feel like you’re missing out on anything. The zucchini becomes tender as it bakes while still holding its shape, and the creamy ricotta filling adds plenty of richness. Marinara sauce brings bright tomato flavor, while melted cheese on top creates those golden, bubbly edges that make baked pasta dishes so irresistible. Fresh herbs add another layer of flavor and make the finished roll-ups look just as good as they taste.
These roll-ups are also a fun way to use up fresh zucchini, especially during the summer when gardens and farmers markets are overflowing with it. The zucchini slices can be prepared ahead of time, and the filling is simple enough to mix together while the oven heats up. Once everything is assembled, the oven does most of the work.
Serve Zucchini Lasagna Roll-Ups with a simple green salad and some crusty garlic bread for a complete family dinner. They’re also a great choice when you’re entertaining because you can assemble the dish ahead of time and bake it when you’re ready. Leftovers reheat well, making this a handy recipe for lunches or an easy dinner the next day.
Whether you’re trying to eat a little lighter, looking for a creative way to use zucchini, or simply want to try something different for dinner, these Zucchini Lasagna Roll-Ups are worth adding to your recipe rotation. They’re cheesy, saucy, satisfying, and easy enough to make any night of the week.
If you aren’t counting carbs, try serving this with some homemade, crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
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Zucchini Lasagna Roll Ups
- Total Time: 1:00
- Yield: 4-6 1x
Ingredients
- 6 zucchini, thinly sliced
- 1 tub ricotta cheese
- 1 jar pasta sauce of your choice
- 1 cup shredded pizza mozzarella
- 2 yellow onions
- 2 cloves garlic
- 2 Carrots
- 2 stalks celery
- 1 tbsp olive oil
- 1 lb ground beef
- 2 tbsp red wine
- 1 tsp salt
- 1 jar spaghetti sauce of your choice
- 3/4 tsp pepper
Instructions
- In a food processor, blend yellow onions, garlic, carrots and celery together into a paste.
- Heat olive oil in a large pot over med-high heat. Add celery-carrot mixture and saute for 1 minute. Add ground beef, red wine, salt and pepper, cooking for 3-4 minutes. Add 1 jar pasta sauce, bring to a boil and then simmer for 20 minutes.
- Meanwhile, slice zucchini very thinly using a mandolin or by hand. If you are slicing by hand and can’t get the zucchini thin enough, that’s okay! What you want to do is saute the zucchini until slightly wilted, about 2-3 min on med-high heat.
- Lay out zucchini slices flat, then spread with ricotta cheese. Top with bolognese sauce. Roll each zucchini slice up, and place in a 8×11 baking dish.
- Once all zucchini slices are rolled up and in baking dish, pour 2nd jar of pasta sauce over the top, then top with shredded mozzarella. Bake in 400 F oven for 15 minutes, or until cheese is melted.
- Garnish with chopped fresh parsley or basil and serve immediately!
- Prep Time: :15
- Cook Time: :45
- Category: Entree
- Method: Stove
- Cuisine: Italian
- Diet: Diabetic