These easy three-cheese lasagna roll-ups are filled with sautéed zucchini, ricotta and Parmesan, then topped with marinara and melted mozzarella. They’re kid-friendly, vegetarian, great for portion control and ideal when you need to feed a crowd or prepare meals ahead.
Zucchini Lasagna Roll Ups
Lasagna roll-ups make dinner simpler than assembling a whole tray of lasagna: they bake evenly, are easy to serve, and freeze well. This meatless version uses grated zucchini mixed with ricotta and Parmesan for a moist, flavorful filling. If you prefer, you can swap in other vegetables or add cooked ground meat for a heartier dish.
You can assemble these a day ahead and refrigerate them, or prepare and freeze before baking. Freeze individual rolls in zip-top bags, or freeze the entire prepared dish wrapped well for an oven-ready meal later. They reheat nicely and make a thoughtful, homemade meal to bring to friends or family.
I made this version after getting fresh zucchini from a friend’s garden; the light zucchini flavor pairs perfectly with the creamy cheeses and tangy marinara. Serve the rolls with a simple salad or spiralized summer vegetables for a complete, colorful meal.
Three Cheese Zucchini Stuffed Lasagna Rolls
Yield: 8 servings | Serving Size: 1 roll
Prep time: 15 mins • Cook time: 45 mins • Total time: 1 hr
Ingredients
- 8 lasagna noodles, cooked and drained (use gluten-free noodles if needed)
- 1 tsp olive oil
- 3 cloves garlic, crushed
- 2 medium zucchini (about 7 oz each), grated and squeezed dry
- 1 cup + 2 tbsp part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 tsp kosher salt
- Fresh cracked pepper, to taste
- 1 3/4 cups marinara sauce
- 1/2 cup part-skim mozzarella cheese, shredded
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce across the bottom of a 9 x 13-inch baking dish.
- Heat 1 tsp olive oil in a medium nonstick skillet over medium heat. Add the crushed garlic and sauté about 1 minute until fragrant.
- Add the grated zucchini, season with salt and pepper, and cook 4–5 minutes until softened. Remove from heat and let cool slightly.
- In a medium bowl, combine the cooked zucchini, ricotta, Parmesan, beaten egg, and a pinch of pepper. Stir until evenly mixed.
- Lay the cooked lasagna noodles flat on a clean surface and pat them dry. Place about 1/3 cup of the ricotta–zucchini mixture along one long edge of each noodle and spread it into an even layer.
- Carefully roll each noodle, seam side down, and arrange the rolls in the prepared baking dish.
- Spoon the remaining marinara sauce over the rolls, dividing it evenly. Sprinkle about 1 tbsp of shredded mozzarella on top of each roll.
- Cover the dish with foil and bake for about 40 minutes, until heated through and the cheese is melted. Remove foil during the last 5 minutes if you want the cheese to brown slightly.
- Garnish with fresh basil if desired and serve hot.
Serving Suggestions and Tips
- Serve with a crisp green salad or sautéed spiralized vegetables for a light, balanced meal.
- To prevent soggy noodles, make sure cooked noodles are well drained and patted dry before filling and rolling.
- For a lower-carb option, substitute zucchini slices for noodles and layer as a casserole instead of rolling.
- To add protein, stir cooked ground turkey, chicken or Italian sausage into the filling, or serve rolls alongside a lentil or bean salad.
Storage and Freezing
Refrigerate leftover rolls in an airtight container for up to 3–4 days. For freezing, assemble the rolls and freeze individually in zip-top bags, or freeze the entire unbaked dish wrapped tightly in plastic and foil for up to 2–3 months. Reheat from frozen in a 350°F oven until heated through, adding extra time if still frozen.
Nutrition (per serving)
Calories: 240 kcal • Carbohydrates: 27 g • Protein: 13 g • Fat: 8 g • Fiber: 2 g • Sugar: 2 g • Sodium: 292 mg • Cholesterol: 38 mg
These zucchini-stuffed lasagna rolls are a versatile, make-ahead-friendly comfort meal that still feels fresh and light. They’re suitable for Meatless Monday, potlucks, or a family dinner where you want something familiar and satisfying.
