These EASY three cheese lasagna roll-ups are packed with zucchini, ricotta and parmesan, then topped with marinara and mozzarella cheese – delicious, kid-friendly and perfect if you want to feed an audience.
Zucchini Lasagna Roll Ups
Individual meatless lasagna filled with zucchini and cheese are easier than making a full tray of lasagna and are perfect for portion control. Similar to these Spinach Lasagna Roll Ups, only with zucchini instead.
You can cook them one day in advance and refrigerate, or if you want to cook for the month, these are also freezer friendly. Double it up, or bring an extra to a friend in need, they will thank you! (BTW, they are also vegetarian, perfect for meatless Mondays!)
I have been craving lasagna rolls recently which I love to make instead of traditional lasagna, they are so much easier to make and they are great for portion control. My boyfriend brought me zucchini from her garden so I thought I'd try this zucchini version instead of my usual Spinach Lasagna Roll Ups. These turned out so good and now I have another way to eat zucchini.
To freeze, you can choose to freeze them individually in ziplock bags or freeze them as a ready-made dish ready for the oven. You can also freeze anything you have baked that you cannot finish. Click here for more details on how to freeze lasagna rolls.
I served these with sautéed summer julienned vegetables on the side (I used my spiralizer) and it was the perfect meal!
Three cheese cucchini filled lasagna rolls
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
These LIGHT lasagna rolls are filled with zucchini, ricotta and parmesan, then topped with marinara and mozzarella cheese – delicious, kid-friendly and perfect if you want to feed an audience.
- 8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten-free)
- 1 teaspoon of olive oil
- 3 cloves of garlic, crushed
- 2 medium zucchini, 7 oz each, grated and pressed dry
- 1 cup + 2 tablespoons part skim ricotta cheese, recommends: Polly-o
- 1/2 cup grated parmesan cheese
- 1 large egg, beaten
- 1/2 teaspoon kosher salt
- freshly cracked pepper
- 1 3/4 cups Marinara sauce
- 1/2 cup part foamed mozzarella cheese, shredded
- fresh basil for garnish, optional
Preheat oven to 350 ° F. Boil 1 cup sauce on bottom of a 9 x 13-inch baking dish.
Put garlic and olive oil over medium heat for approx. 1 minute; add zucchini, salt and pepper to taste and cook approx. 4-5 minutes until soft.
In a medium bowl, combine the zucchini, ricotta cheese, parmesan cheese, eggs, salt and pepper in a medium bowl.
Place the lasagna noodles on a clean work surface. Make sure the noodles are dry.
Take 1/3 cup ricotta mixture and spread evenly over the noodle. Gently roll and place the seam side down on the prepared baking sheet. Repeat with the remaining noodles.
Fry the remaining sauce over the lasagna rolls and top each with 1 tablespoon of mozzarella cheese.
Lay the foil over the 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 necessary and eat warm.
Serving: 1 roll, calories: 240 kg, carbohydrates: 27 g, protein: 13 g, fat: 8 g, saturated fat: 7 g, cholesterol: 38 mg, sodium: 292 mg, fiber: 2 g, sugar: 2g
Blue Smart Points: 6
Green Smart Points: 7
Purple Smart Points: 6
Points +: 6
Keywords: cheesy lasagna recipe, lasagna roll-up recipe, lasagna rolls, Three cheese cucucini-filled lasagna rolls, zucchini-lasagna rolls
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