Zucchini and Cheese Lasagna Roll Ups

Zucchini and Cheese Lasagna Roll Ups might look like a fancy meal but rest assured these come together fast and easy, and each bite is deliciously cheesy and saucy.

This recipe is perfect for two or three people (with leftovers) but can easily be doubled for a larger family!

What You’ll Love About Zucchini and Cheese Lasagna Roll Ups:

When you’re looking for a fun and easy way to enjoy lasagna these Zucchini and Cheese Lasagna Roll Ups will meat all your expectations. These are creamy and filled with lots of cheesy goodness, just how lasagna should be!

This recipe is perfect for a small family, or dinner for two lending some leftovers. You really only need a side salad or maybe some canned green beans if you want to keep it super simple. It can serve as both a fast weeknight meal or a cozy Friday night in.

Traditionally lasagna roll ups have spinach as the veggie component but I thought zucchini would be a nice change, plus, I still have plenty to use from my summer garden harvest. These came out fantastic!

We also love this Skillet Beef and Cheese Lasagna which also comes together quickly and has amazing flavor.

Simple Ingredients:

• Lasagna noodles- You’ll need lasagna noodles so you can roll up the cheese filling.
• Ricotta cheese- This will be the foundation for the filling and help hold everything together. Make sure it is low-moisture or whole milk ricotta.
• Mozzarella cheese- You will use this in the filling and over the top of the rolls.
• Parmesan cheese- Also used to flavor the filling and sprinkle over the top.
• Zucchini- Use shredded zucchini.
• Pasta sauce- Use your favorite jar or homemade pasta sauce.
• Seasonings- Italian seasoning, garlic powder, umami seasoning blend, salt and pepper.
• Fresh herbs- Parsley and basil.

Substitutions:

How To Make Zucchini and Cheese Lasagna Roll Ups:

See full instructions in recipe card below

Step One. Cook lasagna noodles, drain, and lay out on a large sheet pan lined with parchment paper to cool while you prepare the rest of the ingredients.

Step Two. Preheat oven to 350℉ and grease a 1.5 qt baking dish with non-stick spray.

Step Three. In a medium bowl combine ricotta, mozzarella, parmesan, zucchini, salt and pepper.

Step Four. In a separate bowl combine pasta sauce, Italian seasoning, garlic powder, and umami seasoning blend.

Step Five. Pour a little of the pasta sauce in the bottom of prepared baking dish. Spread 1/4 cup of the cheese mixture down one lasagna sheet, then gently roll into a roll. Place seam side down in baking dish.

Step Six. Repeat with the rest of the cheese and lasagna sheets. Once all the rolls are in the baking dish, top with the rest of the sauce, mozzarella, and parmesan cheese.

Step Seven. Cover pan with foil and bake for 25-minutes. Remove foil and bake another 8-10 minutes or until cheese is bubbly and golden on top. Garnish with fresh parsley and basil. Allow to rest for 5-minutes before serving.

Recipe Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Skillet Ravioli with Meat Sauce
• Dump and Bake Caprese Chicken Casserole
• Lasagna Soup Recipe
• No-Bake Lazy Lasagna

Zucchini and Cheese Lasagna Roll Ups

Zucchini and Cheese Lasagna Roll Ups might look like a fancy meal but rest assured these come together fast and easy, and each bite is deliciously cheesy and saucy.

Print Pin Rate

Course: Dinner

Cuisine: American, Italian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 524kcal

Equipment

• 1 pot for cooking lasagna
• 2 mixing bowls
• 1 1.5 qt baking dish

Ingredients

Filling:

• 15 ounce container part-skim ricotta cheese, or 1 1/2 cups
• 1 cup shredded mozzarella cheese
• 2 tbsp grated parmesan cheese
• 1 cup shredded zucchini, squeeze out excess liquid see notes for tips
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper

Additional Ingredients:

• 1 cup prepared pasta sauce homemade or store-bought
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/2 tsp umami seasoning blend we use the Trader Joe's brand
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated parmesan cheese
• 8 lasagna sheets
• fresh chopped parsley
• fresh chopped basil

Instructions

Preheat oven to 350℉ and grease a 1.5 quart baking dish with non-stick spray.

• Cook lasagna noodles for 8-9 minutes, drain, and lay out on a large sheet pan lined with parchment paper to cool while you prepare the rest of the ingredients.
• In a medium bowl combine the filling ingredients; ricotta, mozzarella, parmesan, zucchini, salt and pepper. IMORTANT STEP: Make sure to remove the excess moisture in the zucchini by placing it in a tea towel and squeeze out the liquid over a bowl or the kitchen sink.
• In a separate bowl combine pasta sauce, Italian seasoning, garlic powder, and umami seasoning blend.
• Pour a 1/4 cup of the pasta sauce mixture in the bottom of prepared baking dish. Use a spoon to spread the sauce out to coat the pan.
• When lasagna sheets are cooled, evenly spread 1/4 cup of the cheese mixture down one lasagna sheet, then roll lasagna sheet loosely into a roll. Place seam side down in prepared baking dish. Repeat with the rest of the lasagna sheets and cheese mixture.
• Once all the rolls are in the baking dish, top each roll with the rest of the sauce, 1/2 cup mozzarella, and 2 tbsp parmesan cheese.
• Cover baking dish with foil and bake for 25-minutes. Remove foil and bake another 8-10 minutes or until cheese is bubbly and golden on top. Garnish with fresh parsley and basil. Allow to rest for 5-minutes before serving.

Notes

Tips:

• Cooking noodles- Make sure to cook the lasagna noodles just until al dente so the sheets don’t tear when you’re assembling the rolls.
• Removing zucchini water- Place shredded zucchini in the center of a clean, cotton kitchen towel, gather all the corners together and twist forming a pouch. Continue to twist the towel and squeeze the bottom pouch over the sink or a bowl until you don’t see any more water.

 

Substitutions:

Cheese- To add even more flavor you can use an Italian cheese blend to the filling.

Veggies- Frozen and thawed spinach can be used in place of the zucchini or in addition too. Make sure to squeeze the excess moisture. You can also add sliced sautéed mushrooms or diced red bell peppers.

Pasta sauce- Any kind of quality pasta sauce will work well with this recipe. Our favorite brands are Rao’s, Classico, and Mezzetta.

Seasonings- You can certainly add additional seasonings or more of what’s listed. Ideas would be onion powder, oregano, or Dash Italian Medley.

 

Common Questions:

What if I don’t like ricotta cheese?

Ricotta is a thicker cheese which helps keep the rolls together. If you really don’t want to use ricotta try using cream cheese, or goat cheese to help keep the ingredients together. Of course you can also add more mozzarella and parmesan.

Can I add meat to these roll ups?

Yes! You’ll only need about half pound ground meat; which could be ground beef, turkey, or sausage. Brown up meat with seasonings of your choice and some onions. Make sure to drain off any excess grease. After you’ve spread down your ricotta cheese mixture on lasagna sheet, scatter a bit of the cooked meat over the top.

Do lasagna roll ups freeze well?

Yes! If you plan to freeze a pan for later, assemble roll ups in a disposable aluminum pan. You won’t be baking at this point. Cover pan tightly with two sheets of foil an freeze for up to 3 months. It’s best to allow the roll ups to thaw before baking so when you’re planning, pull the roll ups out of the freezer the night before you want to bake. Heat oven to 350℉ and bake covered for 1 hour and 15 minutes. Check to see if they are heated through. If they are hot, place back in the oven for an additional 10-minutes to brown up the top. Add fresh herbs and serve.

What goes good with lasagna roll ups?

A simple green salad like Nana’s Crunchy Lemon Parmesan Salad with garlic bread or even my English Muffin Garlic Toasts would be delicious!

 

 

Nutritional facts include two lasagna roll ups.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 524kcal | Carbohydrates: 54g | Protein: 31g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1216mg | Potassium: 574mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1072IU | Vitamin C: 10mg | Calcium: 580mg | Iron: 2mg

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