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Zucchini Lasagna Roll Ups

Tender zucchini strips wrapped around a creamy ricotta filling, nestled in rich marinara, and bubbling with melted mozzarella — a lighter, veggie-forward twist on classic lasagna that comes together in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini, sliced lengthwise into thin strips (about ⅛ inch thick)
  • 1½ cups whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • ¼ cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups marinara sauce (store-bought or homemade)
  • fresh basil leaves, for garnish

Method
 

Prep the Zucchini Strips
  1. Preheat your oven to 375°F (190°C).
  2. Using a sharp knife or a mandoline slicer, cut each zucchini lengthwise into flat strips roughly ⅛ inch thick.
  3. Lay the strips out on a clean kitchen towel or paper towels and sprinkle lightly with salt. Let them sit for about 10 minutes to draw out moisture.
  4. Blot the strips dry before rolling to prevent a watery bake.
Mix the Ricotta Filling
  1. In a medium bowl, combine the ricotta, half of the shredded mozzarella, the Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
  2. Stir everything together until smooth and well blended. Taste and adjust seasoning as desired.
Spread the Sauce
  1. Spoon about ¾ cup of the marinara sauce into the bottom of a 9x13-inch baking dish and spread it into an even layer.
Fill and Roll
  1. Lay a zucchini strip flat on your work surface. Spoon about 2 tablespoons of the ricotta filling onto one end and gently spread it along the length of the strip, leaving a small border at the far edge.
  2. Starting from the filled end, roll the strip up snugly and place it seam-side down in the baking dish.
  3. Repeat with the remaining strips, nestling them together snugly so they hold their shape.
Top and Bake
  1. Spoon the remaining marinara sauce evenly over the roll ups, then scatter the rest of the mozzarella on top.
  2. Cover the dish tightly with foil and bake for 20 minutes.
  3. Uncover and bake for another 10 minutes until the cheese is golden and bubbling at the edges.
  4. Let the dish rest for 5 minutes before serving to allow everything to set up and hold together on the plate.

Notes

Meal-Prep Tip: Assemble the roll ups the night before, cover tightly with foil, and refrigerate — bake straight from the fridge when ready. Substitution Tips: Swap ricotta for cottage cheese, or use plant-based ricotta and mozzarella for a dairy-free version. Yellow squash works just as well as zucchini. Storing: Refrigerate leftovers in an airtight container for up to 4 days. Freeze the assembled, unbaked dish for up to 2 months. Reheat covered with foil in a 350°F oven for 15 minutes. Common Mistakes: Always salt, rest, and blot zucchini strips to prevent a watery bake. Avoid overfilling the strips and slice them no thicker than ⅛ inch for easy rolling. Be sure to uncover for the final 10 minutes to achieve golden, bubbling cheese.