Cheesy Zucchini Lasagna Roll-Ups – These Cheesy Zucchini Lasagna Roll-Ups. Are a delightful twist. On traditional lasagna. Featuring thinly sliced zucchini rolled up. With a savory ricotta-spinach filling. Topped with marinara sauce. And baked to perfection. A lighter, low-carb option. That still delivers all the cheesy, comforting goodness you crave.
The first time I made these Cheesy Zucchini Lasagna Roll-Ups. It was one of those evenings. When I wanted something comforting yet not too heavy. My husband, usually a pasta lover. Was initially skeptical about the zucchini substitution. But the moment he took a bite. He was hooked. The best part? My kids, who usually turn their noses up at vegetables. Devoured these roll-ups. Without a second thought. It’s now a family favorite. Especially on those busy weeknights. When we crave something both wholesome. And satisfying.
What makes this Cheesy Zucchini Lasagna Roll-Ups truly special?
This recipe is a fantastic way. To enjoy all the flavors of lasagna. Without the carbs from traditional pasta. The zucchini adds a fresh, slightly sweet taste. That pairs perfectly with the creamy ricotta. And tangy marinara. Plus, it’s a great way. To sneak in extra veggies. Making it both nutritious. And delicious meal. The roll-up presentation. Also makes it an elegant dish. To serve at dinner parties. Or family gatherings.
What You Need To Make This Cheesy Zucchini Lasagna Roll-Ups Recipe?
Zucchini: Choose firm, medium-sized zucchini. For the best slices. Salting them before use helps draw out excess moisture. Preventing a watery dish.
Baby Spinach: Fresh baby spinach wilts quickly. Adding a nutritious green layer to the filling. Without overpowering the other flavors.
Ricotta Cheese: You can use either fat-free or regular ricotta. Depending on your dietary preference. The ricotta makes the filling creamy and rich.
Parmesan Cheese: Freshly grated Parmesan adds a sharp, nutty flavor. That complements the mild ricotta.
Egg: The egg acts as a binder. Helping the filling stay together as it bakes.
Garlic: Freshly minced garlic adds a punch of flavor to the filling. Making each bite aromatic. And satisfying.
Italian Seasoning: A blend of herbs. That infuses the dish. With classic Italian flavors.
Marinara Sauce: Use your favorite store-bought. Or homemade marinara. To coat the roll-ups. It brings everything together. With its rich tomato flavor.
Mozzarella Cheese: This cheese melts beautifully. Creating a gooey, irresistible topping.
Fresh Basil: Adding basil ribbons at the end. Gives the dish a fresh, aromatic finish.
Steps To Make Cheesy Zucchini Lasagna Roll-Ups:
Step 1: Prep: Preheat your oven to 350°F. Spread 1/2 cup of marinara sauce. Across the bottom of a 9×9-inch baking dish. Set it aside for later.
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Step 2: Prepare the Zucchini: Slice the zucchini lengthwise. Into ¼-inch thick strips. Lay them flat on a paper-towel-lined surface. Sprinkle with salt. And let them sit for 15 minutes. This helps to draw out excess moisture. Ensuring your lasagna isn’t watery.
Step 3: Cook the Spinach: In a skillet, lightly spray some cooking spray. Heat over medium. Toss in the spinach. Cook for about 2 minutes until wilted. Once done, remove it from the skillet. And let it cool.
Step 4: Combine the Filling: In a medium mixing bowl, combine the wilted spinach, ricotta cheese, Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything until well combined.
Step 5: Assemble the Roll-Ups: Lay the zucchini slices on a cutting board. And gently pat them dry. Spoon a generous amount of the ricotta mixture. Onto each zucchini slice. Roll them up. And place them seam-side down. In the prepared baking dish.
Step 6: Bake: Pour the remaining marinara sauce. Over the top of the zucchini roll-ups. Sprinkle the shredded mozzarella cheese evenly on top. Bake for 25 to 30 minutes. Or until the dish is bubbly. And the zucchini is tender.
Step 7: Finish: Once baked, remove the dish from the oven. And let it rest for about 5 to 10 minutes. Garnish with fresh basil ribbons before serving.
Tip:
For the best texture. Make sure to salt the zucchini slices. And let them sit for at least 15 minutes before assembling. This step draws out excess moisture. Preventing the lasagna roll-ups. From becoming too watery during baking. Also, don’t skip the step of patting the zucchini dry. This ensures that the filling adheres well. And the rolls stay intact. If you prefer a heartier dish. Try adding a layer of ground turkey. Or chicken seasoned with Italian herbs. Between the roll-ups. Before adding the marinara sauce.
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes. You can prepare the zucchini roll-ups. And assemble them in the dish up to a day in advance. Cover tightly with plastic wrap. And refrigerate. When you’re ready to bake. Just add the marinara and cheese. Then pop it in the oven.
What can I substitute for ricotta cheese?
If you’re not a fan of ricotta. You can use cottage cheese. Or even a blend of cream cheese and sour cream. Just be sure to mix it well. With the other filling ingredients.
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well. And adds a slightly sweeter flavor to the dish. Just slice. And prepare it the same way you would with zucchini.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Zucchini Lasagna Roll-Ups
Ingredients
- 2 to 3 firm zucchini sliced lengthwise, ¼-inch thick (you will need 12 slices)
- 8 to 10 oz bag baby spinach 10 oz baby spinach
- 1½ c fat-free ricotta cheese or regular ricotta cheese
- ½ c finely grated Parmesan cheese
- 1 large egg lightly beaten
- 2 to 3 cloves garlic minced
- ½ tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 2 c tomato sauce or marinara sauce
- ¾ c shredded part-skim mozzarella cheese
- 2 tbsp thinly sliced fresh basil
Instructions
- Prep: Preheat your oven to 350°F. Then, spread ½ c of marinara sauce. In a 9x9-inch baking dish. Set this aside.
- Prepare Zucchini: Slice zucchini into ¼-inch thick strips. Lay them flat, sprinkle with salt. And let them sit for 15 minutes. To draw out moisture.
- Cook Spinach: In a skillet, cook spinach over medium heat until wilted. Then let it cool.
- Combine Filling: Mix spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper in a bowl.
- Assemble Roll-Ups: Pat zucchini dry. Spread the ricotta mixture on each slice. Roll up, and place seam-side down in the baking dish.
- Bake: Cover with marinara and mozzarella. Bake for 25-30 minutes until bubbly. And golden. Let rest for 5-10 minutes. Garnish with basil. And serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
