Three Cheese Zucchini Stuffed Lasagna Rolls
Three Cheese Zucchini Stuffed Lasagna Rolls
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 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.
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.
Nutrition Information
Yield: 8 servings, Serving Size: 1 roll
- Amount Per Serving:
- Freestyle Points: 6
- Points +: 6
- Calories: 240 calories
- Total Fat: 8g
- Saturated Fat: 7g
- Cholesterol: 38mg
- Sodium: 292mg
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 2g
- Protein: 13g
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I made these lasagna rolls , last night , I am italian and I know how to cook italian food .I love trying out new recipes . I was very excited about making these lasagna rolls , had fun making them and I thought they would be delicious . I was very disappointed !!!!! they had NO TASTE!!! very bad .my kids didn’t like them either . I had to throw them out . I will never make these again . I hate waisting food , so I was very upset . I would no recommend these to anybody !!!!!
I made them and I thought they were great. I’m sure if you’re used to full fat cheese and lots of it and lots of oil, then this recipe may seem somewhat bland in comparison. It takes a while to readjust your taste to lighter food. You could easily adapt this technique of rolling lasagna noodles to add whatever ingredients you feel would up the flavour for your tastes. Give it a try!
What a shame you didn’t like them, Lucky that not everyone taste is the same. I hope that you enjoy making your own version 🙂
Hi Gina! How do you reheat the individual (already cooked) rolls??
Cover with foil in the oven at 350 or you can microwave.
Hi Gina! My family LOVES this recipe – we’ve been using it for at least a year now. My question for you is, you say you can make it a day ahead. Does that mean fully cooked? Or can you make the filling and roll them and not cook them but refrigerate overnight? I wanted to prep them the day before I bake them but not have to fully freeze them. Thank you!!!
I would fill them and have them ready a day ahead but make sure the pasta doesn’t dry out.
Oh my word these are Amazing! I saw a comment that they had no taste. I’m shocked! Maybe didn’t use a good sauce? My husband and I couldn’t get enough. We fought over the leftovers. Delicious!
I agree. I have made these and we really enjoyed them. In fact I am making them today or tomorrow!!
I made this last night with the help of my husband. They were absolutely delicious and looked exactly like the picture. Thanks for all the zucchini recipes. I have saved at least a dozen of them.
My pleasure!!
Made them exactly like the recipe. Loved them! Thanks!
Great!
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These were really good! 2nd time making them in 2weeks. Ignore the first comment!
great!
I was wondering can you add ground meat into this recipe? I think my family would re love it if it had meat chicken or ground meat. Thank you
Great question, I wonder too. My fam is meat lovers ????
We are a meat-loving family too and add browned Italian sausage to the ricotta mixture…yum! This is one of our favorite recipes!
I”m sure you could add anything you like to the filling. You could do a ground beef and sauce filling like you would normally for lasagna and put a layer of the ricotta and a layer of the meat mixture, or make a meat sauce to act as the marinara. I think it’s a beautiful blank slate.
If you plan to freeze this meal and cook it later, how do you recommend going about that? Thanks!
For the past several summers, we make a huge batch of these rolls when we have a ton of zucchini and freeze them on a cookie sheet at the point in the recipe before adding the sauce. Once frozen, I throw them in a ziplock bag and pull them out, thaw, add sauce, and bake as directed. Works great and I love having easy meals on hand later in the year!
Going to try these soon, but I will add italian seasoning and garlic first and onions or onion powder 🙂
What’s the secret to cooking the lasagna noodles without them breaking? Tried to cook them a day ahead. After carefully putting them in the boiling water one by one, almost all had broken by the end of the cooking time. Can I buy pre-cooked ones?
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I was wondering if anyone had every made this filling and put it in a jumbo shell? Or in a manicotti shell? Any thoughts?
Hey that’s a good idea. I’ve got a half a package of jumbo shells in my pantry i’ve been wanting to use up. I think it would work great!
Flavorful and not heavy tasting. Thank you! I haven’t eaten lasagna in 5 years or more!
Flavor and deliciousness
Are these noodles available in the UK?
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This is so easy and delicious.I made mine with homemade sauce.
I don’t have a spiral thingy; could you just shred the zucchini?
I made these for dinner last night and they were SOOOO good! My family enjoyed them as well. After seeing some comments about them not having enough flavor, I added extra garlic, some garlic powder and went heavy on the oregano. I had leftovers for lunch and they were equally delicious! I’ll be making this recipe again…and again. Thanks, Gina!
Love these! My 9-year-old daughter and I had fun making them together, and we all loved them! Next time, I may 1.5/double the recipe since everyone had seconds and I had no leftovers for lunches :). Thank you!
I made this for dinner yesterday and it was a big hit! Really delicious. So good that the 2 of us ate 4 apiece. Next time I’ll make a salad or veggies so it will last for 2 meals.
I made this for dinner tonight. another amazing meal from skinnytaste!! I’ve been hooked for years and my husband thinks you’re a genius – loves everything I’ve made. Even finally made one of your desserts for him – banana pudding cups and he fell even further in love. Also am addicted to your meal plans. Please keep providing these – inlok forward to getting them every Sunday in my email!
Thanks Stephanie! 🙂
Has anyone figured out how many cups two medium zucchini yields? Since I have various sizes of zucchini it would be helpful to know how many cups of grated zucchini two medium yield. Thanks!
Seriously, I would give this recipe ten stars if I could! I’ve never rated a recipe before, but we make this one so often that it only seems fair. It’s our no-fail, weeknight standby. Easy to make ahead and freezes beautifully. Thanks for all the wonderful recipes; we have recommended skinnytaste to so many people!!
Thank you! Glad you liked it!