Zucchini Lasagna Roll-Ups – A Light, Cozy Twist on a Classic

Zucchini lasagna roll-ups bring all the comfort of lasagna without the heaviness. Thin ribbons of zucchini stand in for noodles, while a creamy ricotta filling and bright marinara sauce keep every bite satisfying. It’s the kind of dish that feels cozy enough for a weeknight but nice enough to serve to friends.

If you love the flavors of Italian comfort food and want something lighter, this one delivers. Plus, it’s downright fun to assemble.

What Makes This Recipe So Good

• All the lasagna flavor, less heaviness: Using zucchini instead of pasta keeps things light but still indulgent.
• Simple, familiar ingredients: Nothing fancy—just pantry staples like ricotta, marinara, and mozzarella.
• Great for meal prep: The roll-ups reheat well and freeze nicely, making them a practical option.
• Customizable: Add ground turkey, spinach, mushrooms, or keep it vegetarian—your call.
• Beautiful presentation: Rolled spirals look special, making an everyday meal feel a bit elevated.

Ingredients

• 3–4 medium zucchini, firm and straight, ends trimmed
• 1 tablespoon olive oil, plus more for brushing
• 2 cups marinara sauce (store-bought or homemade)
• 1 1/2 cups ricotta cheese (whole milk recommended)
• 1 cup shredded mozzarella, divided
• 1/3 cup grated Parmesan, plus extra for serving
• 1 large egg
• 1 cup fresh spinach, chopped (optional)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Prep the pan: Heat your oven to 400°F (200°C). Spread 1/2 cup marinara over the bottom of a 9×13-inch baking dish to lightly coat.
2. Slice the zucchini: Using a mandoline set to about 1/8 inch, slice zucchini lengthwise into long ribbons.

   If using a knife, aim for thin, even slices. You’ll need about 18–22 strips.

3. Remove excess moisture: Lay slices on a large baking sheet lined with parchment. Lightly brush with olive oil and sprinkle with a pinch of salt.

   Bake for 8–10 minutes to soften and release water. Pat dry with paper towels. This step helps the roll-ups hold their shape.

4. Make the filling: In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, red pepper flakes, salt, and pepper.

   Stir in spinach if using. Taste and adjust seasoning.

5. Assemble the roll-ups: Lay a zucchini strip on a board. Spread about 1 to 1 1/2 tablespoons of ricotta filling along the strip, leaving a small border at the top.

   Roll gently from the bottom up into a spiral.

6. Arrange in the dish: Place each roll-up seam-side down in the sauced baking dish. Pack them snugly so they support each other. Repeat with remaining strips and filling.
7. Add sauce and cheese: Spoon the remaining marinara evenly over the tops.

   Sprinkle the remaining mozzarella over the sauce.

8. Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 15 minutes. Uncover and bake another 10–15 minutes, until bubbly and lightly browned.
9. Finish and serve: Let rest for 5–10 minutes so the roll-ups set. Garnish with chopped basil or parsley and extra Parmesan.

   Serve warm.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts.
• Freeze: Freeze baked roll-ups in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat at 350°F, covered, until hot and bubbly.
• Meal prep tip: Assemble unbaked roll-ups a day ahead.

  Cover and refrigerate. Add 5–10 extra minutes to the bake time.

Benefits of This Recipe

• Lighter than classic lasagna: Zucchini cuts down on carbs while keeping the dish hearty and satisfying.
• Vegetarian-friendly: The base recipe skips meat without losing flavor or substance.
• Flexible portions: Each roll is a neat serving, making it easy to scale for small or large groups.
• Balanced flavors: Fresh zucchini, creamy ricotta, and savory marinara create a clean, classic taste.
• Great texture: Properly pre-baked zucchini holds up, so you get tender, not soggy, layers.

Pitfalls to Watch Out For

• Watery results: Skipping the pre-bake step leaves too much moisture in the zucchini. Always bake, then blot dry.
• Overfilling: Too much ricotta makes rolling messy and causes leaks.

  A thin, even layer works best.

• Uneven slices: Thick or uneven strips won’t roll cleanly. A mandoline helps create consistent slices.
• Burnt cheese: Tent with foil at first to prevent the cheese from scorching before the centers heat through.
• Underseasoning: Ricotta can be mild. Taste the filling and add salt, pepper, and herbs as needed.

Recipe Variations

• Meaty version: Brown 1/2 pound Italian sausage or ground turkey.

  Stir into the marinara or add a spoonful under each roll.

• Three-cheese twist: Add shredded provolone or fontina to the mozzarella for extra melt and flavor.
• Veggie-packed: Sauté mushrooms, onions, or chopped bell peppers and layer a little under the roll-ups.
• Pesto swirl: Mix 2 tablespoons of pesto into the ricotta for a bright, herby kick.
• Low-dairy option: Use lactose-free ricotta and mozzarella, or try a creamy tofu ricotta seasoned with lemon, garlic, and nutritional yeast.
• Spicy arrabbiata: Swap marinara for a spicy arrabbiata sauce and add extra red pepper flakes.

FAQ

Do I need a mandoline to make the strips?

You can slice by hand with a sharp chef’s knife, but a mandoline makes evenly thin slices much easier and speeds up the prep. If you hand-slice, take your time and aim for uniform thickness so the strips roll without breaking.

How do I keep the roll-ups from getting soggy?

Pre-bake the zucchini slices and blot away moisture. Don’t overload them with filling or sauce, and let the dish rest after baking so it sets.

Those steps make a big difference.

Can I make this ahead?

Yes. Assemble the roll-ups up to a day in advance, cover, and refrigerate. Bake just before serving, adding a few extra minutes to account for the cold dish.

What can I use instead of ricotta?

Cottage cheese blended until smooth works well.

For dairy-free, try a tofu ricotta made with firm tofu, lemon juice, olive oil, garlic, salt, pepper, and a little nutritional yeast.

How many zucchini should I plan per person?

Plan on roughly one medium zucchini per person for a main course, depending on appetites and side dishes. This typically yields 4–6 hearty servings for the full recipe.

Can I grill the zucchini instead of baking it first?

Absolutely. A quick pass on a hot grill or grill pan adds char and reduces moisture.

Keep the slices just pliable, not fully cooked, so they roll easily.

In Conclusion

Zucchini lasagna roll-ups deliver classic comfort with a fresher feel. They’re simple to assemble, easy to customize, and reliably crowd-pleasing. With a few smart steps to control moisture and boost flavor, you’ll get a bubbly, cheesy bake that tastes like a treat and still feels light.

Keep this one in your rotation—weeknights, potlucks, or anytime you want something cozy without the extra weight.