Thin zucchini ribbons stuffed with a creamy ricotta-spinach filling, baked in tangy tomato sauce and melted mozzarella for a light, tender lasagna-style roll-up.
Light Lasagna Roll-Ups with Zucchini Ribbons
A lighter take on classic lasagna: thin zucchini strips cradle a creamy ricotta-spinach filling, baked in tangy tomato sauce and melted mozzarella.
If you love lasagna but want to skip the heavy pasta, these zucchini roll-ups give you all the cozy, cheesy comfort without the starch. Thin, ribbon-like slices of zucchini stand in for noodles, keeping each bite tender and vegetable-forward. The finished dish bakes up bubbly and attractive—perfect for a weeknight dinner that still feels a little special.
The filling is intentionally simple and satisfying: part-skim ricotta beaten with an egg and grated Parmesan for structure, brightened with sautéed baby spinach and garlic. A sprinkle of Italian seasoning, salt, and black pepper ties everything together, while part-skim shredded mozzarella melts into a golden top. Use a mandoline or a sharp knife to get even, 1/8–1/4-inch zucchini ribbons—then salt and blot them so the roll-ups don’t weep in the oven.
Assembly is quick once the zucchini is prepped: spread a thin layer of low-sugar marinara in a baking dish, spoon the ricotta mixture onto each ribbon, roll, and tuck seam-side down. A final blanket of sauce and mozzarella bakes for about 30 minutes until everything is heated through and the cheese is delightfully melty. The recipe makes about four generous servings.
These roll-ups are forgiving and practical — you can sauté the spinach and mix the filling ahead of time, then assemble right before baking. Heat brings back that fresh-baked lasagna aroma, but the lighter texture lets the zucchini and tangy tomato sauce shine, giving you a satisfying, lower-carb dinner that doesn’t skimp on flavor.
Ingredients
How to Make Zucchini Zucchini Lasagna Roll-Ups
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tsp olive oil or nonstick spray.
- Trim the zucchini ends and slice each zucchini lengthwise into 1/8- to 1/4-inch thick ribbons using a mandoline or sharp knife; you should have about 12–16 strips.
- Lay the zucchini slices in a single layer on a baking sheet, sprinkle both sides with 1/2 tsp salt, and let them sit 8–10 minutes to draw moisture; blot dry with paper towels.
- While zucchini drains, warm 1 tbsp olive oil in a skillet over medium heat, add minced garlic and baby spinach, and sauté until spinach is wilted and any liquid has evaporated, 2–3 minutes; cool slightly.
- In a bowl combine ricotta, 3/4 cup shredded mozzarella, 1/4 cup Parmesan, the egg, sautéed spinach, Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, chopped basil (reserve a few leaves for garnish), and red pepper flakes if using; mix until smooth.
- Spread 1/2 cup of marinara evenly across the bottom of the prepared baking dish.
- Working with one zucchini strip at a time, pat dry, place about 2 tablespoons of the cheese-spinach filling at the end closest to you, then roll up tightly and place seam-side down in the baking dish; repeat to make 12 rolls and arrange them snugly in the dish.
- Spoon the remaining marinara over the roll-ups, sprinkle the top with the remaining 1/4 cup mozzarella and 1/4 cup Parmesan, and grind a little black pepper over the top.
- Bake uncovered for 20–25 minutes until sauce is bubbly and cheese is melted and lightly golden; if you prefer a browned top, broil 1–2 minutes while watching closely.
- Let the roll-ups rest 5 minutes, then garnish with torn fresh basil leaves and serve 3 roll-ups per person with any leftover sauce.
Recipe Card
Zucchini Zucchini Lasagna Roll-Ups
Thin zucchini ribbons stuffed with a creamy ricotta-spinach filling, baked in tangy tomato sauce and melted mozzarella for a light, tender lasagna-style roll-up.
- Prep
- 20 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tsp olive oil or nonstick spray.
- Trim the zucchini ends and slice each zucchini lengthwise into 1/8- to 1/4-inch thick ribbons using a mandoline or sharp knife; you should have about 12–16 strips.
- Lay the zucchini slices in a single layer on a baking sheet, sprinkle both sides with 1/2 tsp salt, and let them sit 8–10 minutes to draw moisture; blot dry with paper towels.
- While zucchini drains, warm 1 tbsp olive oil in a skillet over medium heat, add minced garlic and baby spinach, and sauté until spinach is wilted and any liquid has evaporated, 2–3 minutes; cool slightly.
- In a bowl combine ricotta, 3/4 cup shredded mozzarella, 1/4 cup Parmesan, the egg, sautéed spinach, Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, chopped basil (reserve a few leaves for garnish), and red pepper flakes if using; mix until smooth.
- Spread 1/2 cup of marinara evenly across the bottom of the prepared baking dish.
- Working with one zucchini strip at a time, pat dry, place about 2 tablespoons of the cheese-spinach filling at the end closest to you, then roll up tightly and place seam-side down in the baking dish; repeat to make 12 rolls and arrange them snugly in the dish.
- Spoon the remaining marinara over the roll-ups, sprinkle the top with the remaining 1/4 cup mozzarella and 1/4 cup Parmesan, and grind a little black pepper over the top.
- Bake uncovered for 20–25 minutes until sauce is bubbly and cheese is melted and lightly golden; if you prefer a browned top, broil 1–2 minutes while watching closely.
- Let the roll-ups rest 5 minutes, then garnish with torn fresh basil leaves and serve 3 roll-ups per person with any leftover sauce.
Nutrition
- Carbohydrates
- 15
- Saturated Fat
- 8
- Sodium
- 720
- Fiber
- 3
- Unsaturated Fat
- 12
- Protein
- 22
- Fat
- 20
- Cholesterol
- 85
- Trans Fat
- 0.3
- Calories
- 335
- Sugar
- 6