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.
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Another winner. Zucchini and garlic came from our garden. Added a bit of basil pesto and onion to the ricotta zucchini mixture and some crushed red pepper. Easy and delicious dish. This will go into my rotation.
Glad you enjoyed it!
I had a box of lasagna noodles in the pantry forever (I never make lasagna)… and I wanted to go on a clear-the-clutter tear today, so this was just the perfect recipe to use them. Pairing with chicken breasts and a side of spinach to complete the meal. Thank you for this recipe!
My daughter’s wonderful neighbor brought her a tray of these with the recipe included.. She told me how delicious these were and shared the recipe with me. I made them a week later and boy she was right. It was deeeelishhh!! I’ve made them several times since. This recipe is definitely a keeper.
Thanks Tina!
This was phenomenal. I used whole grain lasagna noodles and they had a nice firm bite. Great for meal prep. Thanks!!
This was so good! my 7 yr old son loved it , great way to get in veggies. Also I am on WW and it came up 5 points for me on Blue. I didn’t change anything on the recipe for anyone wondering.
Hi Melissa! Glad you all enjoyed it! Did you use the recipe builder? 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, now you know why.
I’m going to give this a shot. I’m spending a lot of time with my 10-yr-old grandson this summer and fingers Xd that he’ll like these. He is horrendously picky! I would love a section of this site that is just for kid-friendly recipes. Maybe it’s there and I’m missing it, but would be a huge plus to be able to browse those in a specific section.
I hope he likes it! 🙂
https://www.skinnytaste.com/recipes/kid-friendly/
This is absolutely delicious! I try new recipes often, and this is our favorite in quite some time. It is delicious as is and we also like it with half ricotta and half cottage cheese. This is a keeper for sure!