Jul 13, 2014

Three Cheese Zucchini Stuffed Lasagna Rolls


 

These EASY lasagna rolls are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese – delicious, kid friendly and perfect if you want to feed a crowd. You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. Double it up, or bring an extra to a friend in need, they'll thank you! (BTW, they're vegetarian also, perfect for Meatless Mondays!)


By now I'm sure you figured out I LOVE zucchini! I just shared a roundup of 35 Skinny Zucchini Recipes, so here's number 36! I've been craving lasagna rolls lately which I love making instead of traditional lasagna, they are so much easier to make and they're great for portion control. My girlfriend brought me zucchini from her garden so I thought I'd try out this zucchini version instead of my usual spinach filling. These turned out SO good, and now I have yet another way to eat zucchini.

To freeze, you can choose to individually freeze them in ziplock bags or freeze them as a finished dish ready for the oven.  You can also freeze anything you've baked that you can't finish. Click here for more details on how to freeze lasagna rolls.


I served these with sauteed summer julienned vegetables on the side (I used my spiralizer) and it was the perfect meal!




Three Cheese Zucchini Lasagna Rolls
Skinnytaste.com
Servings: 8 • Size: 1 roll • Old Points: 5 • WW Points+: 6 pt
Calories: 240 • Fat: 8 g • Carb: 27 g • Fiber: 2 g • Protein: 13 g • Sugar: 2 g
Sodium: 292 mg • Cholest: 38 mg

Ingredients:

  • 8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten free)
  • 1 tsp olive oil
  • 3 cloves garlic, crushed
  • 2 medium zucchini (7 oz each), grated and squeezed dry
  • 1 cup + 2 tbsp part skim ricotta cheese (Recommend: Polly-o)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper
  • 1 3/4 cups Marinara sauce
  • 1/2 cup part skim mozzarella cheese, shredded
  • fresh basil for garnish (optional)

Directions:

Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.

In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.

In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl. 


Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.


Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil if desired and eat hot.


123 comments :

  1. Cani leave the egg out? My husband is allergic.

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    1. I'm sure it would be just fine

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    2. Just use some egg replacer, can find it at any supermarket and it works well in baking recipes.

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  2. Will be having this tomorrow. Can you make ahead and freeze for later. Would you make it all the way up just before baking then freeezing?

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    1. Yes, I included a link above that explains how to do it, but yes, do it in foil or something freezer safe.

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  3. This looks really great! I'm going to try making it tonight!

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  4. I have never seen lasagna noodles like that before, they're gorgeous! Looks more like a piece of art, not sure I'd have the heart to eat it! Sounds deeelicious though :D I hope you're having an amazing weekend Gina! x

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  5. How funny - I've been craving your spinach lasagna rolls but wanted to make them without having to boil the noodles. I am making a variation today with no-boil noodles (obviously layered in a pan and not rolling them) and am also adding grilled zucchini strips to it along with the spinach. Love your recipes! Michele

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  6. This does sound good. I had already pinned your marinara sauce and now pinning this! Thank you!

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    1. I have a recipe I always use on my site, I forgot to link to it!

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  7. What kind of marinara sauce so you use?

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  8. How do you feel about cottage cheese instead of ricotta? I know it's a lot cheaper but I'm not sure it would work in this particular recipe.

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    1. I've heard people using it in it's place. I personally prefer the ricotta.

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    2. You can use cottage cheese instead of Ricotta.

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    3. I use cottage cheese all the time instead :)

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    4. I used lactaid cottage cheese- my daughter is lactose intolerant. They came out fine, and she loved them!

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  9. Those look awesome! So cheesy and comforting. :)

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  10. I just made these, they are delicious! Thanks for the idea, your recipes are the best :)

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  11. Are you still happy with your Paderno spiralizer? I've been researching them and have decided on that brand.

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    1. I LOVE mine..... I use it 2 or 3 times a week to make noodles, and the spiralized salad with english cucumbers..... it's the best one out there that I know of... the cheaper versions do not do all the cuts and break down pretty quickly.....

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    2. Thank you, Judith!! I'm ordering mine tonight :)

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    3. So you ARE happy with your Paderno? I've read a lot of bad reviews, so wanted to make sure before buying one. Lots to chose from out there!

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  12. These look so delicious! I (for some reason!) have never made lasagna rolls, but these are perfect + vegetarian, so no excuses :)

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  13. I made this tonight with fresh zucchini from the farmer's market I picked up this morning and it was delicious! I added some chili flakes to the marinara because I love the kick. I made the full recipe even though I live alone and I'm actually looking forward to eating this all week!

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  14. Can you recommend your spiraler?

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  15. Made these tonight with fresh zucchini from garden and it was delicious! Even a picky 5 year old and 9 year old ate with no complaints!

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    1. My 9 and 4 year old had seconds and didn't even complain about the zuchini. Anything green usually is accompanied by rebuttal in this house lol

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  16. Are they Weight Watcher friendly do you know?

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    1. All of her recipes are WW friendly. Points and nutritional info are above the recipe

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  17. my co-worker's step-sister makes $62 hourly on the laptop . She has been fired for six months but last month her pay check was $18183 just working on the laptop for a few hours. More Info


    Millionaire Online Projects

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  18. This recipe looks very yummy and easy to make. My husband is not a big fan of red sauce so I would make a bechamel sauce in place of marinara or mix the two together!

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  19. It looks so beautiful, it must be difficult for me to make because I am not good at doing that.

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  20. This looks amazing. It also seems quite simple to make with is always a bonus!

    http://cindismusings.blogspot.co.uk/

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  21. love it! look so tasty! i am going to try it!

    Irene
    www.thedailylace.com

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  22. Gina! oh my goodness. . I LOVE this!!! esp the grated zucchini inside! I'm going to the store today and am making this tonight!! LOVE!

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  23. You sure love your zucchini and I can see why! This looks FABULOUS! The photos are beautiful too!

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  24. Made this last night along with skinny zucchini soup..my dad (the carnivore) LOVED IT, even though I messed it up a little (was exhausted)...bought pre-cooked noodles from whole foods and made the mixture all together...ended up making a lasagna but still SO good

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  25. I found my dinner recipe for tonight!!! I don't have a box grater though....could I just put in a food processor?

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  26. my family doesn't like ricotta or cottage cheese, what can I use instead of either one of those cheeses?

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    1. I'm seeing bechamel sauce + parmigiano as the favored substitute, since apparently using the ricotta is an American thing and everywhere else uses bechamel.

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  27. Gina, I can't find your Marinara sauce recipe. Can you please add a link on here please? Thanks!! I can't wait to try this recipe. Thanks for sharing!!

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  28. I love this idea and what a gorgeous recipe!

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  29. These look so tasty! Love the use of zucchini here, too!

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  30. Is there a way to make this that the carbs are lower as my 4 year old granddaughter is a diabetic and also has celiac.
    Help.It looks delicious.

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    Replies
    1. Can she have gluten-free lasagna noodles? They sell brown rice noodles, I don't know the carbs, so you would have to look on the box.

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  31. For a vegan alternative, I replace the ricotta with organic, firm tofu. Drain well and mash with potato masher. Add grated lemon zest, nutmeg, and a pinch of organic sugar to taste. To replace the parm. cheese, add nutritional yeast flakes. I am 100% Italian, but for health reasons, have made these changes. The alternative is quite yummy!

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    1. Thanks for sharing your vegan version!

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  32. I'm making this tonight and have a question about the squeezed dry grated zucchini. I've gone thru about 10 paper towels but there still seems to be more water. Should I continue to keep trying to squeeze out all of the water?

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    1. I squeezed it really well, but it will also dry a bit when you saute it.

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    2. I think that if you use a regular clean kitchen/tea towel you will be able to twist it and get more liquid out than you would using paper towels. Just throw the towel in the wash afterwards. Plus more environmentally friendly ;-)

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  33. Just made these for dinner. I used low carb pasta and used mozorella in the zuchini mix with the ricotta also added a 1/2lb ground turkeu for my meqt eater hubby. They turned out amazing.

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  34. I just put this recipe in the oven. Everything turned out really well. One of the hardest thing to do was roll the pasta with the filling. Everything was slipping and sliding and squeezing out. Maybe I need a little more practice since I'm only 24, but I hope it tastes amazing.

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    1. The key here is having your lasagna noodles dry - I laid mine on a clean towel and dabbed the top with paper towels until they were sticky to touch. Rolled up easily and the filling even stayed in!

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  35. I made these for dins tonite! I used brown rice noodles which were good. I def didn't squeeze the zucchinis enough which made the filling watery but it still tasted good! I also used mozzarella flavored almond cheese instead to cut down on the cheese.... Great recipe!! Thanks Gina!

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  36. So delicious!! Thanks for the recipe!! Can't wait to make it!!

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  37. Must. Know. More. About. Julienned. Veggies. These look AMAZING and delicious!! What kind and how do you season them?? I'm looking into the spiralizer right NOW!

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  38. I made these tonight and they were wonderful. I doubled the recipe, so the family and I can enjoy them for a few more meals. Thank you!

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  39. These look great. I think I will make them for my husband when he comes home on Friday! Check out my blog and see some more awesome recipes like my veggie potato and sausage hash http://www.azmomma.com/?p=546

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  40. Isn't it funny how things just coincide sometimes? I was planning to make rollups with spinach last night (and I did). Next time I am going to try zucchini. I have a bunch of frozen grated zucchini from the garden that I was trying to figure out how to use (other than quick bread).

    Since I have a LOT of frozen zucchini, do you have any other suggestions?

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  41. I made these last night, and they were SO delish!!! Even my picky husband cleared his plate. Thank you for the wonderful and easy dinner idea! I'll be enjoying the left overs tonight :) I used the food processor to grate the zucchini and it worked just perfect. Next time I'll also use the precooked lasagna noodles to cut out an extra step. I'm making the taco zucchini boats tomorrow!

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    1. Hi Kristie,
      I made this last night as well, and I tried the precooked noodles and they fell apart while rolling them. I had to start over with regular noddles so it took a while to make this. :( Hopefully you dont have the same luck, but just a thought. :)

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  42. Loving how much zucchini is packed in these -- I would eat the whole pan!

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  43. This recipe is another winner! My children don't care for vegetables all that much, especially zucchini. I love that I was able to sneak it in their meal. They ate it right up and even asked for seconds! My family and I LOVED this recipe and can't wait to try more of your recipes!

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  44. Those look awesome! So cheesy and yummy......i found that kind of recipes on http://shopcookserve.com/home/recipe/home

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  45. They look really delicious :-)

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  46. I made these tonight and they were fantastic! Thanks for the recipe!! We used a bit more sauce just because we like a lot of sauce, and it took me a little more time than I thought to prep (but I'm slow..ha!), but it was so worth it. Thanks again!!

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  47. These were really good, i made them last night. Next time i'll take the advice to do some of the steps the night before, especially the grating and drying of the zucchini. I added browned ground turkey to half the rolls for my husband and it turned out perfect!

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  48. Oh.Em.Gee. Made these last night for din-din.. added a side of your spiralized Greek cucumber salad.. Holy Moses this was good! ALL GOOD! My boys (hubs & 2 sons.. one being 15, the other 5) could not stop complementing this meal! They said they would eat it every night for dinner, so a winner for sure! Thanks Gina, we love all of your recipes! Xo

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  49. These were delicious. Thank you! I made these for my family and everyone loved them. A couple people were skeptical of the zucchini (I love zucchini, but they don't), and after trying it liked it. Definitely going to make this again.

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  50. These were awesome! My husband who hates ricotta and zucchini even told me he enjoyed them! I used whole wheat noodles and fat free cheese because they are free on simple start. Thanks!

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  51. Delicious!! As I prepared them, I promised my parents I'd drop off a few rolls tomorrow...now I don't want to give away the leftovers!! I'll definitely make a double batch next time.

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  52. Gina, I made this the other night and it was A+++. I added a little more sauce but it was perfect. So light and yummy. Thanks for A MOST DELICIOUS recipe.

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  53. Question, could I make and assemble this a day ahead and keep in the fridge until I'm ready to cook?

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  54. These are super cute!! I love the easy portion control. I can't wait to give these a try.

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  55. These are easy to make and amazingly delicious (as are all of your recipes). Thank you for sharing!

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  56. Hmmm...I think I messed up...I only had enough filling for 6 lasagna rolls, using 1/3 cup each. Any idea what I might have done wrong?

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    1. I am wondering if you may have needed more zucchini. I had so much of the grated cooked zucchini that I was tempted not to add all of it to the ricotta mixture...thankfully I did since I ended up with just enough filling for the eight rolls. Hope this helps.

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    2. Thank you!

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  57. It's been far too long since I've made lasagna in any form. Looks great!

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  58. Gina,
    Could you please give me more info about the spiral veggies? I just got my spiral cutter today! THANKS! I would love to have those!!

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  59. Just made! So easy!!! Thanks!

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  60. Gina, this was a two thumbs up at my house. My daughter actually preferred the zucchini to spinach. Love the freezer option as well. Thank you!

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  61. I want those zuccini lasagna too :). These days I'm just trying to cook different delicious recipes from zuccini.

    Thank you for your interesting recipes!

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  62. I'm trying this recipe for the first time today , though mine is a little bit different. I substituted whole wheat pasta noodles,doubled the recipe and instead of using Mariana sauce I'm just using plain old prego. I hope it turns out well!

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  63. My husband is allergic to eggs. Do you think I could leave it out?

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  64. Made these last night - they were delicious! Even got the stamp of approval from my husband!

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  65. Thanks for sharing. I have been craving my zucchinis.... I soaked my noodles in hot boiling water for 10 minutes and they came out just fine. Thanks again!

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  66. Can you recommend a store bought marinara sauce that you like?

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  67. Made this with some garden zucchini and everyone in my family loved it. Even my super picky 9 year old son. He doesn't like veggies much at all, and he ate this and went back for more. Making it again tonight.

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  68. I made this Monday night, along with your recommended side dish as well! Turned out amazing! I pretty much followed everything down the list, though I don't think I cut julienned my vegetables small enough. The only thing I found a little off was the 1/3 cup measurement for the filling, I think maybe 1/4 cup would be more accurate. About half way through I noticed that using the 1/3 cup measurement would leave me a bit short in terms of filling so I ended up with a few rolls that were less stuffed than the others. But other than that the recipe was perfect!

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  69. This comment has been removed by the author.

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  70. These were delicious!! I followed the recipe as is. I've been using your recipes for the past year to cook for my family. I am never disappointed. I love that the recipes are easy to follow and always taste great. Thanks a lot. Can not wait for your cookbook!

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  71. Looks yummy! The picture looks like there is carrot included, but I don't see it in the recipe. Is carrot in there, too?

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  72. THIS IS NOT PRINTER FRIENDLY!!!
    19 frickin' pages.
    I dont need to see everybody's comments for a recipe.

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    1. You did it wrong..You printed directly from your browser which will print the entire webpage.. Next time, click the Green "print friendly" button at bottom of post... you can click and highlight whatever you want to delete, uncheck the box to remove images etc... comments are never included when u use that feature...

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  73. These were delicious and a hit with my husband who hates zucchini and will never eat it raw. So I hide it and he thinks things with it are great! I added a tiny bit if sausage (about 1/2 C) that I had left over. Can't wait to freeze them and take them for lunch at school. Thank you for a great recipie, they looked "professional" and were even better than they looked. A hit!

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  74. How many cups of shredded zucchini please?

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  75. Could I make these ahead of time and just seal them in a vacuum sealed bag and put them in the freezer? I've been told that pasta noodles can lat a month in the freezer so I was wondering about these. Any thoughts? I have some extra lasagna sheets and ran out of zucchini mix.

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    1. You can freeze them.

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  76. I made these tonight for dinner. They were so good. I going to freeze the rest to have next week.

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  77. Gina - I just want to thank you for this recipe. My 5 year old son will NEVER eat a green vegetable, and he LOVED these. He ate two :-) Thank you, thank you, thank you.

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  78. This was absolutely wonderful! I have never used zucchini in a main dish before but I will definitely do it again... I added in some sliced / sauteed portobello mushrooms to the rolls and am thrilled to have wonderful leftovers for the week!

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  79. Gina, do you ever freeze your zucchini, either grated or diced? If so how would you squeeze the water from the defrosted zucchini & would you have to freeze larger amounts to compensate for the lost liquid. I have had my zucchini volume reduce by half after de-watering.

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  80. Reading your Blog made me very hungry. and it's 12.30 am here in Australia. Time to eat :D
    http://liya-mirzaeva.blogspot.com.au/

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  81. I made a double recipe of this a couple weeks ago- ate one batch for dinner and froze the other batch and ate them the next week. Loved it!

    But I had a question. I'd like to freeze them in individual servings, but how would I cook them? I don't want to turn on my oven to just to bake one or two lasagna rolls.

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    1. Do you have a toaster oven? Mine worked out well in an oven-proof container.

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  82. i made this last week! it tastes good.the recipe is for 2 dinners for us.my husband really liked it.my daughter asked if we gonna have this again tonight..thank you.

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  83. Thanks for the recipe... :-) :-) :-)

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  84. Could I use this as a filling for Manicotti?

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  85. My husband and I loved these! Tasty and pretty as well. Since I have an abundance of chard, I am going to try making them with that as well. So glad I found your website. Will be adding skinnytaste to my favorites!

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  86. I'm making these now. I love this site! Any time I'm in the mood to try something new, this is where I look.

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  87. I am a terrible cook and made this last night... not only did I NOT mess it up, it was fantastic! Great instructions, thank you!

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  88. If freezing, is it better to do before or after baking?

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  89. This looks healthy and delicious! I'm going to make this for the 10 family members I just found out will be at my house for dinner tomorrow :)

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