Zucchini Lasagna Roll Ups
Zucchini Lasagna Roll Ups
Individual meatless lasagnas filled with zucchini and cheese are easier than making a full tray of lasagna and they perfect for portion control. Similar to these Spinach Lasagna Roll Ups, only with zucchini instead.
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!)
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 Lasagna Roll Ups. 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
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
Instructions
- 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.
I was looking for the spinach lasagna recipe and stumbled upon this one. I had zucchini that needed to be used up so I decided to give it a try. I love everything about this. It was delicious and easy. I am adding it to the regular rotation of meatless meals. Thanks Gina, another home run!!
Awesome!
On the plus side, this is delicious as written. The quality of the marinara sauce makes a big difference in the taste.
On the minus side, there is no way that this recipe takes 15 minutes to prepare. Just boiling the noodles and grating/drying the zucchini takes longer than that! My absolute pet peeve is recipes that do not account for how long it really takes, starting with preparing the ingredients. This recipe actually takes one hour of prep time PLUS the baking and cooling time.
I would have given it five stars, but for the misleading prep time.
I can’t believe I’ve never commented on this one before. This is my go-to for those garden zucchinis that got too big to be good for other recipes. Shredding them disguises the toughness of the big zucchinis. Tonight I had one zucchini so large I made a double batch of these with just the one!
These are delicious and not really too hard to whip up. I use cottage cheese instead of ricotta (personal preference) and the quick marinara recipe also found on this site. Since pasta comes in 16 noodle packages, cottage cheese comes in 2 cup containers, and the quick marinara recipe makes twice the perfect amount for this recipe, I usually just make a double batch and am never sorry for the extras, especially because I can never limit myself to just one roll…
This is one of my most favorite recipes ever!!! I didn’t have a grater the first time I made this so just cut the zucchini into small chunks and it turned out great. I now own a greater and we still prefer the zucchini a little thicker.
We love this recipe. A few things I changed that work well for us: 1. I don’t bother cooking the zucchini with the garlic. I just grate the zucchini, place it in a clean dry dish towel and squeeze out all the water. I add ~ ½ tsp of garlic powder to the ricotta mix. Garlic salt would probably be fine too.
2. Instead of parm & mozzarella, I use Italian blend. I think it tastes better.
3. Cook your lasagna noodles only to al dente only as they’ll cook more in oven.
4. I think cooking this for 30 minutes is plenty. I tried 40 mins the first time and the edges of my lasagna noodles were hard and crunchy. Also, found that I use more sauce than is called for and spread it over all the noodle parts so none of them bake to a hard crisp.
Any suggestions on how to squeeze the shredded zucchini dry? I used paper towel but I used a ton of them and I still don’t feel like it got them dry. Any help would be appreciated?
Use a clean dish towel.
We love this recipe just the way it’s written! Have also substituted spinach for zucchini.
can these be frozen before or after cooking?
I have frozen these with success for meal prepping. I put the baked rolls on a plate in the freezer; when they were mostly frozen, I placed them in a freezer bag. My son could get a roll as needed and reheat in the microwave.
These were AMAZING!! We changed out ricotta for low fat cottage cheese and added a lb of cooked ground lean Turkey meat. This is now on our favorite list! Thank you!
How much ground turkey did you put into each roll up? The way you made this recipe is just what I had in mind so I’m curious if it will work out.
How much ground turkey did you put into each roll up? Also, did you cook the turkey all the way through before the oven? How you made this recipe is just what I had in mind so I was wondering how it would work out.
This is fantastic!!! I did alter the recipe slightly. I only used half the ricotta and substituted the other half with 2% cottage cheese. I also added about 1/2 tsp of Italian season and 1/4 tsp of garlic powder to the filling. It is even fantastic re-heated the next day.
Love. Love. Love. So good straight from the recipe and So many things you can do with it to change it up!
I love using the richer sauces, in my opinion the sauce you choose makes all the difference but I use anything from a vodka Sauce (totally undoes the “healthy” side of this dish) but also use a smile fire roasted tomato & garlic marinara that really kicks it up a notch.
If you Are worried about flavor, just add more garlic or Italian seasonings to you taste but I found the recipe to be Delectable just the way it is.
Just made it for the first time with Italian sausage for a heartier meal option. Just browned the sausage then put it in the stuffing mixture.
I normally get about 11 rolls from one recipe. Even using 8ox of Italian sausage and full whole milk ricotta, it was jus 283 cal/roll! (If making 11 rolls, like I normally get)
Thanks for a great lighter option!!
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!
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!
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! 🙂
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.
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 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!
I don’t have a spiral thingy; could you just shred the zucchini?
This is so easy and delicious.
I made mine with homemade sauce.
Pingback: Weekly Meal Plan
Are these noodles available in the UK?
Flavor and deliciousness
Flavorful and not heavy tasting. Thank you! I haven’t eaten lasagna in 5 years or more!
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!
Pingback: 21 Clean Eating Freezer Recipes - Super Foods Life
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?
Going to try these soon, but I will add italian seasoning and garlic first and onions or onion powder 🙂
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!
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.
These were really good! 2nd time making them in 2weeks. Ignore the first comment!
great!
Pingback: Meal Prep 101 – How to Prepare for Crazy Weeks! – Homer Up for Health
Made them exactly like the recipe. Loved them! Thanks!
Great!
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!!
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!!
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.
Hi Gina! How do you reheat the individual (already cooked) rolls??
Cover with foil in the oven at 350 or you can microwave.
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 🙂
Pingback: Recent Recipes - The Fashionable Wife
When freezing individually, what do you do with the sauce…? Or if you just freeze the rolls and add the sauce after, how do you do this for portions for 1-2 rolls?
You can pour some sauce on the bottom of each container.
Pingback: 10 Kid friendly Veggie Recipes - Family Food Zone
I made this tonight and it was so yummy! But when I was putting the smart points in my app it calculated it as 9sp not 7. I used all your nutrition facts so I’m not sure why the difference. Do you?
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.
I made this tonight and my 7 year old loved it and he normally hates vegetables. This recipe is super easy and an excellent way to help your child eat vegetables without thinking about it.
Those are the best kinds! 🙂
Pingback: Paleo Squash Boats - Sportorico
Gracias por las recetas, me gustaría la posibilidad verlas en Español..
Pingback: Meal prep : 5 essential tips – Hackneyed Beauty
Pingback: Random Friday #17 | A Long Life
I have frozen grated zucchini I’m looking to use up, but not 100% sure the amount of 2 zucchini yields. I have about 4 C. drained.
ABSOLUTELY DELICIOUS!!! I added chopped up spinach with the graded zucchini. My fiancé gave it a 10! Your recipes are a hit in our house!
Hi! I love this recipe! If I make it in the morning should I refrigerate it uncooked and cook it prior to serving? Or cook it in the morning and reheat it for dinner? I don’t plan on freezing it, I’d just like to make it in advance to serve on the same day. Thanks for your help!
These were so good that my husband didn’t complain about them being meatless! He’s a big meat eater, so we’ll done!!
🙂
Made this last night for my family and it was so good that my son had to have it for breakfast! I don’t usually make lasagne because it’s so heavy but this was really light and summery. Even my painfully picky eldest ate! Yum.
So happy you all enjoyed it!
I made these yesterday, just as recipe was. They were really flavorful. Easy to make. Will make again!
Pingback: family-friendly dinners this week - (cool) progeny
I made these the other night…DELICIOUS! So easy to make and it goes well with a garden salad and a glass of wine! 😉 I will definitely be making this recipe again! (my boyfriend even liked them!!!)
I made these for dinner over the weekend – they were easy, delicious and inexpensive (plus I have a couple of servings left over for quick lunches this week). Will definitely be adding this to my rotation!
How do you make noodles with a mandolin slicer? I just get zucchini discs
Twist the zucchini not on the blade, maybe? I’ve never tried it, but I imagine you’re get wide noodles from doing so.
Made this today….I used whole wheat lasagna noodles light cheeses and threw in 3 small japanese eggplants (just because I needed to use them up) Very very yummy! Great recipe Gina!!
Alternative to those who have trouble with lasagna noodles……stuff pre-cooked jumbo shells.
Pingback: Skinnytaste Dinner Plan (Week 35) – Easy Low Cal Recipes
Pingback: Skinnytaste Dinner Plan (Week 35) | Good Kitchen Blog
Have you ever made it with part zucchini and part yellow squas? I have more squash than zucchini!
FYI – I went ahead and used a mixture of squash and zucchini and it worked great. I always make several batches at once and freeze them so I was able to make extra using both vegetables. It’s a great recipe!
Amazingly good! Only one problem, I want to eat the whole pan! Thanks for such a delicious dish.
You’ve done it again Gina! Another great recipe! Made these last night and they were delicious. Have loved all your recipes…can never go wrong!! Thank you.
You’re welcome!
Pingback: friday favorites – The Holcomb Home
Made this today and it was so easy. I love recipes tht are not laborous but the end result in taste and presentation suggest otherwise. Thank you.
Your welcome!
I did mine stove top with ground turkey and mixed the egg with the turkey instead, whole milk ricotta, spinach instead of zucchini. Came out so wonderfully delicious with my homemade marinara. I love surprising my family with great food.
That’s great!
Pingback: Meals for the Week – Loiselle Living
just made these and when all was said and done, only had enough filling for 6. I did think my filling was kind of liquidy as I used cottage cheese in place of ricotta. The zuccini was fine. Could this be the reason?
I always drain the cottage cheese and then squeeze it in a cloth, just like the zucchini. It is much firmer and drier that way.
I followed the recipe exactly and was only able to use a 1/4 c per roll. This amount worked out perfect, but if I used the 1/3 cup recommended I would have not been able to make 9.
Can you include nutritional values with your recipes? I love your recipes and good health is so important, but it's hard to know the nutritional values when they're not listed.
How would it effect the points plus if you used leftover skinnytaste bolognase sauce?
My family is not a fan of Zucchini, but they love spinach. Could your replace the zucchini with spinach, and would it still freeze the same.
Made this the other day and it was amazing. I'll have to use more sauce next time. I didn't add enough. Other than that it was a great option for a Meatless Monday 🙂
I made this tonight and it was unbelievably delicious! Thank you for a fantastic recipe! 🙂
Can you freeze theses? I imagine, you would freeze it after assembly but before baked. Then pull it out when ready to make again, don't defrost, just throw in the oven a little hotter or a little longer? Think that would work?
These are really good! Thank you! I added cooked ground beef to half of them for my husband, and kept the rest vegetarian for me. Everyone was happy!
These are Amazing. They freeze wonderfully. My family can't get enough of them. Thanks for an awesome recipe.
Oh! Do you freeze after baked? How do you cook it after it's been frozen or do you bake, cool, freeze? or assemble freeze cook?
Does anyone know how much the grated zucchini yields in cups or oz? I have a large Zucchini and am not sure how much to grate.
This is my third time making these, and they are a keeper for our family. My daughter asked for them for her 36th birthday tomorrow, so I made a double recipe this morning and will bake them tomorrow. I recommend adding more zucchini to the recipe, as the base recipe barely makes enough filling for my liking. Since it's usually just me and my wife, I put the leftovers, two to a pack, into the freezer for future meals. With a salad and fresh homemade bread, one roll is sufficient for a meal. These are quite filling. Thanks for a great recipe, and I share it frequently on Facebook as I post pictures of food very often.
Can these be made two days ahead of when you plan to serve them and kept in fridge, if preparing a large quantity? Or would you freeze them?
Whats the prep time?
Approximately 20 min!
I made these and they were absolutely delicious! While a smidge messy to make, all of the combined flavored were really terrific! I added about 1/4cup sautéed Cremini mushrooms to this for an additional touch of yummy flavor. So glad I experimented! Will definitely make these again. By the way, I used cheesecloth to squeeze and drain the liquid from the zucchini and it worked perfectly!
DELICIOUS! Thank you for sharing your recipes with the rest of us. This and the shrimp avocado salad were amazing to say the least. I will be coming here for many more recipes!
Can you use no boil noodles!? If so, how!?
I made this last night and it was a huge success! I also used cottage instead of ricotta which worked beautifully. My partner said it was the best thing i'd ever made. Will definitley be a once a week thing!
How do I keep my lasagna from getting sticky/starchy between the time of removing it from the pot, making sure it's dry, then putting the filling on the noodle?
i always just add a tad bit of olive oil to the noodles while they are cooking.
these look fantastic! I will try to veganize this recipe using cashew ricotta and these new field roast chao slices instead of the mozzarella. thank you for sharing
sounds good…let me know how it comes out
How do you freeze these after baking them? I looked at your link and it says to do it before you bake. I did see a sentence that said if you can't eat it all, but there was no directions. If I freeze them in baggies how would I cook them from the freezer?
This looks good but I just can't imagine one lasagna roll as a serving. That doesn't seem like it would be very satisfying. Anyone who's made it care to weigh in on that?
It was actually pretty filling. My teenage boys ate 2(or 3), but 1 was definitely enough for me.
I had one with a salad and was filled up. My husband and daughter each ate 2 and were full. They just had those. They are delicious and my kids LOVED them (6 & 11).
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!
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.
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!
Could I use this as a filling for Manicotti?
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.
Do you have a toaster oven? Mine worked out well in an oven-proof container.
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.
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!
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.
I made these tonight for dinner. They were so good. I going to freeze the rest to have next week.
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.
You can freeze them.
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!
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!
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!
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.
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!
Made these last night – they were delicious! Even got the stamp of approval from my husband!
My husband is allergic to eggs. Do you think I could leave it out?
I'm sure it would be fine
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!
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!
So did my husband!
Just made! So easy!!! Thanks!
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?
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.
Thank you!
These are easy to make and amazingly delicious (as are all of your recipes). Thank you for sharing!
Question, could I make and assemble this a day ahead and keep in the fridge until I'm ready to cook?
Yes you can. Just preheat your oven to 350 and cover with aluminum foil for about 25 minutes.
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.
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.
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!
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.
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
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!
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!!
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!
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!
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. 🙂
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!
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!
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.
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!
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.
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?
I squeezed it really well, but it will also dry a bit when you saute it.
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 😉
Just put in a fine metal mesh sieve over a bowl and squeeze with your hand. Works great and a lot less paper towel waste.
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!
Thanks for sharing your vegan version!
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.
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.
my family doesn't like ricotta or cottage cheese, what can I use instead of either one of those cheeses?
I'm seeing bechamel sauce + parmigiano as the favored substitute, since apparently using the ricotta is an American thing and everywhere else uses bechamel.
I found my dinner recipe for tonight!!! I don't have a box grater though….could I just put in a food processor?
sure
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
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!
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
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!
Are you still happy with your Paderno spiralizer? I've been researching them and have decided on that brand.
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…..
Thank you, Judith!! I'm ordering mine tonight 🙂
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!
I just made these, they are delicious! Thanks for the idea, your recipes are the best 🙂
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.
I've heard people using it in it's place. I personally prefer the ricotta.
You can use cottage cheese instead of Ricotta.
I use cottage cheese all the time instead 🙂
I used lactaid cottage cheese- my daughter is lactose intolerant. They came out fine, and she loved them!
I make ricotta 🙂 time consuming but the taste is amazing
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
Yummy, enjoy!
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?
Yes, I included a link above that explains how to do it, but yes, do it in foil or something freezer safe.
Cani leave the egg out? My husband is allergic.
I'm sure it would be just fine
Just use some egg replacer, can find it at any supermarket and it works well in baking recipes.
Instead of low fat cheese use reg. It is thicker and sets better