Zucchini Lasagna Rolls – A Light, Cozy Twist on a Classic

If you love the comfort of lasagna but want something lighter, zucchini lasagna rolls are a great swap. They’re tender, cheesy, and full of flavor without feeling heavy. Each roll is easy to portion, perfect for weeknight dinners or meal prep.

You still get all the classic lasagna vibes—savory sauce, creamy filling, and melty cheese—just with fresh zucchini in place of pasta. It’s a hearty dish that won’t weigh you down.

Zucchini Lasagna Rolls - A Light, Cozy Twist on a Classic

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Ingredients

  

• 3–4 medium zucchini (straight and firm; look for ones about 8–10 inches long)
• 1 tablespoon olive oil
• 2 cups marinara sauce (store-bought or homemade)
• 1 1/2 cups ricotta cheese (whole milk for best texture)
• 1 cup shredded mozzarella cheese, divided
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt, plus more for salting zucchini
• 1/4 teaspoon black pepper
• Fresh basil or parsley, chopped, for garnish
• Optional add-ins: 1 cup chopped spinach (fresh or thawed and squeezed), 1 cup sautéed mushrooms, or 1/2 pound cooked ground turkey or Italian sausage

Instructions

 

• Prep the oven and pan: Preheat the oven to 400°F (200°C). Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
• Slice the zucchini: Trim the ends. Using a mandoline or a sharp knife, slice lengthwise into thin strips, about 1/8-inch thick. Aim for long, even slices that roll easily.
• Draw out moisture: Lay slices on a sheet pan or clean towels. Sprinkle lightly with salt and let sit 10–15 minutes. Pat dry on both sides to remove excess moisture.
• Optional quick pre-bake: For sturdier rolls, brush slices with olive oil and bake on a lined sheet at 400°F for 6–8 minutes until pliable. Pat dry again. This step helps prevent watery rolls.
• Make the filling: In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Fold in spinach, mushrooms, or cooked meat if using.
• Assemble the rolls: Place a zucchini slice on a board. Spread 1–2 tablespoons of filling along the length, leaving a small border. Roll up snugly (not too tight) and place seam-side down in the sauced baking dish. Repeat with remaining slices and filling.
• Top and bake: Spoon remaining marinara over the rolls. Sprinkle with the remaining 1/2 cup mozzarella. Bake uncovered for 18–22 minutes, until bubbly and the cheese is melted.
• Finish and serve: Let rest 5–10 minutes to set. Garnish with chopped basil or parsley. Serve warm with a side salad or garlic bread.

What Makes This Recipe So Good

• Light but satisfying: Zucchini keeps things fresher and lighter than pasta while still feeling cozy and filling.
• Balanced flavors: Savory tomato sauce, creamy ricotta, and a hint of garlic and herbs bring classic Italian comfort.
• Naturally gluten-free: No noodles means no gluten—great for guests with dietary needs.
• Customizable: Add spinach, mushrooms, or cooked ground turkey if you want more protein or veggies.
• Meal prep friendly: Assemble ahead and bake later, or freeze for an easy dinner down the road.

Ingredients

• 3–4 medium zucchini (straight and firm; look for ones about 8–10 inches long)
• 1 tablespoon olive oil
• 2 cups marinara sauce (store-bought or homemade)
• 1 1/2 cups ricotta cheese (whole milk for best texture)
• 1 cup shredded mozzarella cheese, divided
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt, plus more for salting zucchini
• 1/4 teaspoon black pepper
• Fresh basil or parsley, chopped, for garnish
• Optional add-ins: 1 cup chopped spinach (fresh or thawed and squeezed), 1 cup sautéed mushrooms, or 1/2 pound cooked ground turkey or Italian sausage

Instructions

1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
2. Slice the zucchini: Trim the ends.

   Using a mandoline or a sharp knife, slice lengthwise into thin strips, about 1/8-inch thick. Aim for long, even slices that roll easily.

3. Draw out moisture: Lay slices on a sheet pan or clean towels. Sprinkle lightly with salt and let sit 10–15 minutes.

   Pat dry on both sides to remove excess moisture.

4. Optional quick pre-bake: For sturdier rolls, brush slices with olive oil and bake on a lined sheet at 400°F for 6–8 minutes until pliable. Pat dry again. This step helps prevent watery rolls.
5. Make the filling: In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper.

   Fold in spinach, mushrooms, or cooked meat if using.

6. Assemble the rolls: Place a zucchini slice on a board. Spread 1–2 tablespoons of filling along the length, leaving a small border. Roll up snugly (not too tight) and place seam-side down in the sauced baking dish.

   Repeat with remaining slices and filling.

7. Top and bake: Spoon remaining marinara over the rolls. Sprinkle with the remaining 1/2 cup mozzarella. Bake uncovered for 18–22 minutes, until bubbly and the cheese is melted.
8. Finish and serve: Let rest 5–10 minutes to set.

   Garnish with chopped basil or parsley. Serve warm with a side salad or garlic bread.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat in the oven at 350°F until warmed through, or microwave in 60–90 second bursts.
• Freezer: Assemble uncooked rolls in a freezer-safe dish, cover tightly, and freeze up to 2 months.

  Thaw overnight in the fridge, then bake as directed, adding 5–10 minutes if needed.

• Make-ahead: Assemble up to 24 hours in advance and refrigerate. Bake just before serving.

Benefits of This Recipe

• Lower carb and gluten-free: Zucchini replaces pasta without sacrificing comfort or flavor.
• Protein and calcium rich: Ricotta, mozzarella, and Parmesan add satisfying protein and nutrients.
• Portion control built in: Rolls make serving easy. Two to three rolls per person is a good starting point.
• Great for picky eaters: The saucy, cheesy profile makes it an approachable veggie-forward meal.
• Flexible for seasons: Works with garden zucchini in summer or supermarket produce year-round.

Pitfalls to Watch Out For

• Watery results: Zucchini holds a lot of water.

  Salt and pat dry, and consider the quick pre-bake to drive off moisture.

• Slices too thick or thin: Too thick won’t roll; too thin will tear. Aim for about 1/8-inch. A mandoline makes it simple.
• Overfilling: Too much filling causes rolls to burst and leak.

  A thin, even layer is best.

• Runny ricotta: Whole-milk ricotta gives a thicker, creamier filling. If yours is watery, drain it in a fine-mesh sieve for 15–30 minutes.
• Underseasoning: Zucchini is mild. Season the filling well and use a flavorful marinara.

Recipe Variations

• Spinach and ricotta classic: Fold 1 cup chopped cooked spinach into the filling for a classic lasagna flavor.
• Meat lovers: Add 1/2 pound cooked Italian sausage or ground turkey to the filling or scatter it over the sauce before baking.
• Mushroom and thyme: Sauté 1 cup chopped mushrooms with a little thyme and garlic.

  Stir into the ricotta for a deeper, earthy flavor.

• Pesto twist: Mix 2 tablespoons basil pesto into the ricotta and use a light layer of marinara or even tomato-basil sauce.
• Spicy arrabbiata: Use a spicy marinara and add extra red pepper flakes to the filling.
• Dairy-light version: Swap part of the ricotta for cottage cheese and use part-skim mozzarella. Still creamy, just lighter.
• Herb-forward: Add fresh chopped basil and parsley to the filling and finish with a squeeze of lemon for brightness.

FAQ

Do I need a mandoline to make the slices?

You don’t have to use one, but it helps with consistent, thin strips. A sharp chef’s knife works if you go slowly.

Consistent thickness prevents tearing and helps the rolls cook evenly.

How do I keep the dish from getting watery?

Salt and blot the zucchini before assembling. For extra insurance, briefly bake or grill the slices to drive off moisture. Also avoid overloading the pan with sauce; a thin layer on the bottom and a spoonful on top is enough.

Can I make this ahead?

Yes.

Assemble up to a day in advance and refrigerate, tightly covered. Bake just before serving. You can also freeze the unbaked rolls and cook them later.

What’s the best ricotta to use?

Whole-milk ricotta gives the creamiest texture.

If your ricotta looks wet, drain it in a fine-mesh sieve or cheesecloth to thicken it up.

Can I use yellow squash instead of zucchini?

You can, as long as it’s straight and not too seedy. The flavor and texture will be similar, though yellow squash can be a touch softer when baked.

What should I serve with zucchini lasagna rolls?

A simple green salad, roasted vegetables, or garlic bread rounds out the meal. A light vinaigrette balances the rich, cheesy filling nicely.

How many rolls per person?

Plan on 2–3 rolls per adult, depending on sides and appetite.

If you add meat to the filling, two rolls are usually enough.

Final Thoughts

Zucchini lasagna rolls bring all the comfort of lasagna with a fresher feel and a simple, tidy presentation. They’re easy to tailor to your taste and straightforward enough for a weeknight. With a few smart steps to handle zucchini’s moisture, you’ll get perfectly cheesy, saucy rolls every time.

Keep this one in your rotation—it’s the kind of recipe that makes eating more vegetables feel genuinely satisfying.