Zucchini Lasagna Roll Ups

Name: Zucchini Lasagna Roll Ups
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 to 3 firm zucchini, sliced lengthwise, ¼-inch thick (you will need 12 slices); 8 to 10 ounces baby spinach; 1½ cups fat free ricotta cheese or regular ricotta cheese; ½ cup finely grated Parmesan cheese; 1 large egg, lightly beaten; 2 to 3 cloves garlic, minced; ½ teaspoon Italian seasoning; salt to taste; freshly ground black pepper to taste; 2 cups tomato sauce or marinara sauce; ¾ cup shredded part skim mozzarella cheese; 2 tablespoons thinly sliced fresh basil

By Adeline

Published on July 13, 2025

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These glorious zucchini lasagna roll ups are a weeknight wonder. They offer all the comforting flavors of traditional lasagna without the heavy pasta. Thin slices of tender zucchini hug a creamy, savory filling of ricotta and spinach, all bathed in rich marinara.

I often turn to this lighter dish after a busy day. It feels indulgent, yet it’s surprisingly wholesome. My family always raves about these little parcels of deliciousness!

Why I Love This Recipe

Oh, I simply adore this recipe for so many reasons! It’s such a lifesaver on crazy weeknights. These zucchini lasagna roll ups are quick to put together. Plus, they taste utterly amazing. The creamy filling mixed with tender zucchini is just perfect. It’s a dish that always gets compliments. Also, it’s a smart way to sneak in some extra veggies!

Zucchini Lasagna Roll Ups Ingredients

Creating these delightful zucchini lasagna roll ups starts with fresh, simple ingredients. They come together to form pure magic in your kitchen.

Core Ingredients for Perfect Zucchini Lasagna Roll Ups

Zucchini: These are our “pasta” sheets. They offer a mild flavor and firm texture when sliced thinly.
Ricotta Cheese: This brings the creamy, rich heart to our filling. You can use fat-free or regular.
Parmesan Cheese: It adds a salty, nutty depth of flavor. Plus, it helps bind the filling.
Baby Spinach: We wilt this down. It adds vibrant color, nutrition, and a little earthy sweetness.
Egg: A single egg acts as a binder. It keeps our delicious filling perfectly together.
Marinara Sauce: This creates a lovely, tangy base and topping. Use your favorite jarred kind or homemade.
Mozzarella Cheese: Oh, that gooey, melty top! It’s simply essential for classic lasagna appeal.

Essential Pantry Staples

Garlic: Minced cloves give a wonderful aromatic kick. My kitchen always smells amazing!
Italian Seasoning: This blend ties all the flavors together. It brings that classic Italian taste.
Salt and Pepper: Don’t forget these! They enhance and balance all the other wonderful flavors.
Fresh Basil: A sprinkle of fresh basil at the end adds bright, herbaceous freshness. It truly elevates the dish.

Substitutions and Tips for Your Zucchini Lasagna Roll Ups

You can totally make this recipe your own! If you don’t have fresh spinach, frozen will work. Just thaw and squeeze out all the water. For a dairy-free version, try plant-based ricotta and mozzarella. If you like a little heat, add a pinch of red pepper flakes to the sauce. Remember, the exact quantities are in the handy printable recipe card below. Happy cooking!

How to Make Zucchini Lasagna Roll Ups

Step 1: Prepare Your Baking Dish

First, preheat your oven. Set it to a cozy 350 degrees F. Then, grab a 9×9-inch baking dish. Spread about half a cup of your favorite marinara sauce on the bottom. This creates a flavorful bed for our zucchini lasagna roll ups.

Step 2: Slice and Salt the Zucchini

Now, let’s get those zucchinis ready! Slice them lengthwise. Aim for about a quarter-inch thick. Arrange these thin slices on a paper towel-lined baking sheet. Sprinkle them with a little salt. Let them sit there for about 15 minutes. This step is key for drawing out extra moisture.

Step 3: Wilt the Spinach

Next, spray a skillet with cooking spray. Place it over medium heat. Add your baby spinach to the hot skillet. Cook it for just two minutes. It will wilt down beautifully. Remove the spinach from the skillet. Let it cool for a couple of minutes. Gently squeeze out any extra water.

Step 4: Create the Creamy Ricotta Filling

Grab a medium-sized mixing bowl. Add the cooled baby spinach to it. Then, spoon in the ricotta. Sprinkle in the Parmesan cheese. Crack in that large egg. Stir in your minced garlic. Add the Italian seasoning, salt, and pepper. Mix everything really well. You want it all perfectly combined.

Step 5: Fill the Zucchini Slices

Lay out your zucchini slices. A cutting board works great. Wipe any moisture off each slice. This makes them easier to handle. Place a spoonful of your creamy ricotta mixture onto one end of each slice. Don’t overfill them.

Step 6: Roll and Arrange Your Zucchini Lasagna Roll Ups

Carefully roll up each zucchini slice. The filling should be tucked inside. Place each rolled-up bundle into your prepared baking dish. Make sure the seam side faces down. Keep going until all your zucchini lasagna roll ups are snugly in the dish. It’s like building a happy little nest!

Step 7: Bake Until Bubbly and Tender

Spoon the rest of the marinara sauce over the rolls. Then, generously sprinkle them with shredded mozzarella cheese. Pop the dish into your preheated oven. Bake for about 25 to 30 minutes. You want the top to be bubbly. The zucchini should feel tender. That melted cheese will be golden brown and delicious.

Step 8: Rest and Garnish

Once baked, pull the dish from the oven. Let it rest for 5 to 10 minutes. This helps the filling set. It makes serving much easier. Garnish your beautiful creation. A scattering of fresh basil ribbons looks lovely. Then, dig in and enjoy your homemade zucchini lasagna roll ups!

How to Store Zucchini Lasagna Roll Ups

You can store any leftover zucchini lasagna roll ups easily. Let them cool completely first. Then, transfer the rolls to an airtight container. They’ll keep beautifully in the fridge.

They’re good for up to 3-4 days. When ready to eat, simply reheat gently. A microwave works well. Or, pop them back in the oven. They taste just as good the next day!

Tips for Success

Don’t skip salting the zucchini. It truly prevents a watery dish.
Squeeze excess water from cooked spinach; this keeps the filling firm.
Avoid overfilling your zucchini slices for easy rolling.
Use a good quality marinara sauce for best flavor.
Let the dish rest briefly after baking; it helps everything set.
Pat dry zucchini slices before filling them.
Fresh basil really brightens the final taste.

Kitchen Tools You’ll Need

9×9-inch Baking Dish: A 9×13-inch dish also works, just adjust the marinara.
Sharp Knife: Essential for thin zucchini slices. A mandoline makes it super easy!
Large Bowl: For mixing that creamy, dreamy ricotta filling.
Skillet: To quickly wilt your spinach. Any non-stick pan will do the trick.
Paper Towels: For draining moisture from the zucchini.

Serving Suggestions

Serve alongside a crisp green salad. A light vinaigrette dressing is perfect.
Garlic bread or crusty Italian bread makes a great side.
A glass of dry white wine pairs nicely. Or, try sparkling water with lemon.
Garnish with extra fresh basil. A sprinkle of red pepper flakes adds a kick.
These are delicious on their own too, a complete meal!

Frequently Asked Questions

Can I make Zucchini Lasagna Roll Ups ahead of time?

Absolutely! You can assemble these wonderful zucchini lasagna roll ups a day in advance. Store them covered tightly in the fridge. Just pop them in the oven when you’re ready to bake and enjoy.

What if I don’t have fresh spinach for my Zucchini Lasagna Roll Ups?

No worries at all! Frozen spinach works perfectly fine. Just make sure to thaw it first. Then, squeeze out all the excess water. You want that filling to be nice and firm.

How can I ensure my Zucchini Lasagna Roll Ups aren’t watery?

The key here is salting your zucchini. Let it sit for 15 minutes. This step draws out tons of moisture. Also, make sure to really squeeze the water out of your cooked spinach. These two tricks will give you perfect zucchini lasagna roll ups every time.

Are Zucchini Lasagna Roll Ups freezer-friendly?

Yes, they are! You can freeze baked or unbaked zucchini lasagna roll ups. Wrap them well in plastic wrap. Then, put them in an airtight container or freezer bag. They’ll keep for about 2-3 months. Thaw overnight in the fridge before baking or reheating.

Conclusion

So there you have it! These zucchini lasagna roll ups are more than just a meal. They’re a little bit of magic. It’s the kind of dish that truly satisfies. You get hearty goodness without the heaviness. Plus, it’s a fabulous way to enjoy fresh zucchini. This recipe brings so much joy to my kitchen. I truly hope it brings warmth to yours, too. Food is often about sharing love. These little rolls are certainly a testament to that. Happy cooking, friends!