Zucchini Lasagna Roll-Ups – A Light, Cozy Comfort Dish

Zucchini Lasagna Roll-Ups are one of those meals that feel comforting and satisfying without weighing you down. You get all the creamy, cheesy goodness of traditional lasagna, but with tender ribbons of zucchini taking the place of pasta. The rolls look impressive on the plate, yet they’re surprisingly easy to assemble.

Whether you’re cutting back on carbs, eating more veggies, or just want a fresh take on an old favorite, this recipe hits the sweet spot. It’s simple enough for a weeknight and special enough for a weekend dinner with friends.

What Makes This Special

These roll-ups deliver classic lasagna flavor in a lighter way. The thin slices of zucchini soften into silky layers that hold a rich ricotta mixture and a bright tomato sauce.

The rolls bake into tidy, individual portions that are easy to serve and reheat. They’re also flexible: add meat for extra protein, keep it vegetarian, or tweak the cheeses to match your taste. Best of all, the technique is straightforward and forgiving—great for beginners and seasoned home cooks alike.

Shopping List

• Zucchini: 4 medium (straight, firm, and similar in size work best)
• Ricotta cheese: 1 1/2 cups (whole milk for creaminess)
• Mozzarella cheese: 1 1/2 cups shredded, divided
• Parmesan cheese: 1/2 cup finely grated, divided
• Egg: 1 large
• Marinara sauce: 2 to 2 1/2 cups (homemade or a good-quality jar)
• Garlic: 2 cloves, minced
• Fresh basil or parsley: 2 tablespoons chopped (plus extra for garnish)
• Italian seasoning: 1 teaspoon
• Red pepper flakes: 1/4 teaspoon (optional)
• Olive oil: 1 to 2 tablespoons
• Salt and black pepper: to taste
• Optional add-ins: 1/2 pound ground turkey or beef (cooked and drained), sautéed mushrooms, or spinach

Instructions

1. Prep the oven and pan. Heat the oven to 400°F (200°C).

   Lightly oil a 9×13-inch baking dish and spread 1/2 cup marinara on the bottom.

2. Slice the zucchini. Trim the ends. Using a mandoline or a sharp knife, slice lengthwise into 1/8-inch-thick planks. Aim for slices that are even and flexible but not paper thin.
3. Reduce moisture. Lay zucchini slices on a sheet pan or cutting board.

   Sprinkle lightly with salt and let sit for 10 minutes to draw out water. Pat thoroughly dry with paper towels.

4. Optional quick roast. For extra insurance against sogginess, brush slices with olive oil and roast on two sheet pans for 5–7 minutes until just pliable. Pat dry again.

   This step is optional but helpful.

5. Make the filling. In a bowl, mix ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, garlic, herbs, Italian seasoning, red pepper flakes (if using), 1/2 teaspoon salt, and a few grinds of pepper. Stir until smooth and spreadable.
6. Add protein or veggies (optional). If using cooked ground meat, mushrooms, or spinach, fold them into the ricotta mixture or layer them on the zucchini before rolling.
7. Assemble the roll-ups. Lay a zucchini slice flat. Spread 1–2 tablespoons of filling along the length, leaving a small border.

   Roll from one short end to the other, snug but not tight. Place seam-side down in the prepared dish. Repeat with remaining slices.

8. Sauce and cheese. Spoon the remaining marinara over the rolls, covering most of the tops.

   Sprinkle the remaining mozzarella and Parmesan evenly over everything.

9. Bake. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted and lightly browned and the sauce is bubbling.
10. Rest and garnish. Let the dish rest 5–10 minutes to set. Scatter fresh basil or parsley over the top.

    Serve warm.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10–15 minutes or microwave in 45-second bursts until hot. For freezing, assemble and bake as directed, cool completely, then freeze tightly wrapped for up to 2 months.

Thaw overnight in the fridge and reheat covered at 350°F until warmed through. Note that zucchini will release more moisture after freezing, so expect a softer texture.

Why This is Good for You

Zucchini is low in calories and offers fiber, potassium, and vitamin C. Swapping pasta for zucchini cuts carbs while keeping the dish hearty and satisfying.

Ricotta brings protein and calcium, especially when paired with mozzarella and Parmesan. If you add lean ground turkey or spinach, you’ll bump up protein and iron without much extra effort. It’s a balanced, feel-good meal that doesn’t feel “diet-y.”

Pitfalls to Watch Out For

• Watery results: Zucchini holds a lot of moisture.

  Salting, patting dry, and optionally quick roasting help keep the sauce from getting soupy.

• Slices tearing: Too-thin slices rip when rolled. Aim for about 1/8 inch thick and use a mandoline if you have one.
• Bland flavor: Season each layer. Salt the ricotta mixture, use a flavorful marinara, and don’t skip the garlic and herbs.
• Overpacking the rolls: Too much filling causes blowouts.

  A thin, even layer is best.

• Cheese scorching: If the top browns too fast, tent with foil for the last few minutes.

Recipe Variations

• Meaty marinara: Brown 1/2 pound ground beef or turkey with onion and Italian seasoning. Stir into the marinara or fold into the ricotta.
• Spinach and artichoke: Mix 1 cup chopped spinach (squeezed dry) and 1/2 cup chopped artichoke hearts into the ricotta for a creamy, tangy twist.
• Pesto ricotta: Stir 2–3 tablespoons basil pesto into the ricotta mixture for a bright, herby flavor.
• Four-cheese: Add pecorino or provolone to the mix for extra depth and a salty bite.
• Dairy-lighter: Use part-skim ricotta and reduce mozzarella slightly; season a bit more to keep the flavor popping.
• Spicy arrabbiata: Swap marinara for a spicy tomato sauce and add a pinch more red pepper flakes to the filling.
• Grill-first method: Instead of roasting the zucchini slices, grill them briefly for smoky flavor and good texture.

FAQ

Can I make these ahead?

Yes. Assemble the roll-ups up to a day in advance, cover, and refrigerate.

Add 5–10 minutes to the bake time since they’ll be cold. For longer storage, bake first, cool, and freeze.

How do I slice zucchini without a mandoline?

Use a sharp chef’s knife and go slowly. Trim a thin strip off one side so the zucchini sits flat on the board.

Aim for steady, even strokes. Choose medium zucchinis—they’re easier to handle than very large ones.

What if my zucchini is very watery?

Use the salt-and-pat method, then quick roast or grill to drive off moisture. Avoid covering the dish too tightly while baking after the initial covered time.

Let it rest before serving so juices can settle.

Can I make this fully vegetarian?

Absolutely. Use a meatless marinara and stick to the classic ricotta mixture. For extra protein, add chopped walnuts or a handful of sautéed mushrooms to the filling.

Which marinara should I use?

Pick a sauce you’d happily eat by the spoonful.

Look for one with simple ingredients—tomatoes, olive oil, garlic, herbs—and minimal added sugar. Homemade is great, but a good jar works perfectly.

How do I keep the rolls from unraveling?

Place each roll seam-side down in the baking dish and tuck them closely together. The sauce and cheese act like glue as they bake.

If a slice is short, overlap two pieces slightly to make a longer strip, then roll.

Can I use yellow squash instead of zucchini?

Yes. Yellow squash behaves similarly. Choose straight, medium-sized squash and follow the same slicing and moisture-reducing steps.

Final Thoughts

Zucchini Lasagna Roll-Ups bring comfort and freshness to the same dish.

They’re easy to assemble, adaptable to your pantry, and friendly to all kinds of eaters. With a few smart steps to manage moisture and build flavor, you’ll end up with a bubbling pan of tender rolls that taste like classic lasagna—just lighter. Keep this recipe in your rotation for a simple win on busy nights and a reliable crowd-pleaser on the weekend.