If you're looking for a healthy and delicious alternative to traditional lasagna, zucchini lasagna roll-ups are an excellent choice. These roll-ups are packed with flavor, offer a lower-carb option, and are perfect for those who want to enjoy a hearty meal without the heaviness of pasta. In this article, we'll walk you through everything you need to know to make this tasty dish, including tips, variations, and common mistakes to avoid. Keep reading to learn how to master this recipe and impress your family and friends with a dish that's as beautiful as it is delicious.

What Are Zucchini Lasagna Roll Ups?
Zucchini lasagna roll-ups are a creative twist on the classic lasagna dish. Instead of using pasta sheets, thin slices of zucchini are used to roll up a savory mixture of ricotta cheese, Italian sausage, and herbs. The zucchini rolls are then baked in marinara sauce and topped with melted mozzarella cheese, creating a flavorful and nutritious meal. This dish is perfect for those following a low-carb or gluten-free diet, as it substitutes the traditional pasta with a vegetable base. The result is a light, yet satisfying meal that's packed with flavor and nutrients.
Ingredients List for Zucchini Lasagna Roll Ups
Main Ingredients:
- 3 large zucchini (about 4 pounds): The zucchini serves as the base of the roll-ups, replacing traditional lasagna noodles. Choose firm, medium-sized zucchini for the best results.
- Kosher salt and freshly ground black pepper: These are essential for seasoning the zucchini slices and the filling, enhancing the overall flavor of the dish.
- 1 tablespoon olive oil: Used for cooking the Italian sausage, adding richness to the filling.
- ¾ pound Italian sausage (casing removed): Provides a savory and slightly spicy element to the filling, adding depth to the dish.
- 1 cup part-skim ricotta cheese: This creamy cheese adds a rich texture to the filling while keeping the dish lighter in calories.
- ⅓ cup freshly grated Parmesan: Parmesan adds a sharp, salty flavor that complements the other cheeses and the sausage.
- 1 large egg: Acts as a binder in the filling, helping to hold the mixture together.
- ¼ cup chopped fresh basil leaves: Fresh basil adds a burst of herbaceous flavor that brightens up the filling.
- 2 cloves garlic, minced: Garlic adds a robust, aromatic element to the filling.
- 1 ½ cups marinara sauce, divided: The marinara sauce provides a tangy, tomato-based backdrop that pairs beautifully with the cheesy filling.
- 2 cups shredded mozzarella, divided: Mozzarella melts beautifully on top of the roll-ups, creating a gooey, cheesy topping.
Substitutions and Variations
Zucchini lasagna roll-ups are highly versatile, allowing you to customize the ingredients to your taste or dietary needs. Here are some substitutions and variations you can try:
- Vegetarian Option: Omit the Italian sausage and add sautéed mushrooms, spinach, or a combination of both for a flavorful vegetarian version.
- Cheese Variations: Swap the mozzarella for provolone or fontina cheese for a different flavor profile. You can also use cottage cheese in place of ricotta for a lower-fat option.
- Sauce Alternatives: Try using a pesto sauce instead of marinara for a fresh, herby twist. Alfredo sauce can also be used for a creamier version.
- Zucchini Alternatives: If you prefer a different vegetable, you can use thin slices of eggplant or butternut squash as a substitute for zucchini.
- Spice It Up: Add red pepper flakes to the filling for an extra kick, or use spicy Italian sausage to increase the heat.
Step-by-Step Cooking Instructions

1. Preparing the Zucchini
Begin by trimming the ends of the zucchini. Slice each zucchini lengthwise into 24 thin strips, about ⅛-inch thick. A mandoline slicer works best for this, ensuring even thickness. Lay the zucchini slices flat in a single layer on a baking sheet lined with paper towels. Season the slices with salt and let them sit for 15 minutes. This process helps to draw out excess moisture from the zucchini, preventing the roll-ups from becoming too watery during baking. After 15 minutes, gently pat the zucchini slices dry with additional paper towels to remove any moisture.
2. Cooking the Italian Sausage
Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat. Add the Italian sausage, breaking it up into small pieces as it cooks. Continue cooking for about 3-5 minutes, or until the sausage is browned and fully cooked. Once the sausage is done, drain any excess fat from the skillet and set the sausage aside to cool slightly.
3. Making the Filling
In a medium bowl, combine the cooked sausage, 1 cup of ricotta cheese, ⅓ cup of freshly grated Parmesan, 1 large egg, ¼ cup of chopped fresh basil, and 2 cloves of minced garlic. Season the mixture with salt and freshly ground black pepper to taste. Stir everything together until well combined. This filling should be thick and creamy, making it easy to spread onto the zucchini slices.
4. Assembling the Roll-Ups
Preheat your oven to 400 degrees Fahrenheit. Spread 1 cup of marinara sauce evenly across the bottom of a large cast iron skillet or a baking dish. Take a zucchini slice and spread about 1 tablespoon of the ricotta mixture along its length. Sprinkle 1 tablespoon of shredded mozzarella cheese on top of the ricotta mixture. Carefully roll up the zucchini slice and place it seam-side down in the prepared skillet. Repeat this process with the remaining zucchini slices and filling.
5. Baking the Roll-Ups
Once all the zucchini roll-ups are assembled in the skillet, top them with the remaining ½ cup of marinara sauce. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the lasagna roll-ups are heated through and the cheese on top is melted and beginning to brown. The roll-ups should be tender but still hold their shape.
How to Cook Zucchini Lasagna Roll Ups: A Step-by-Step Guide
Cooking zucchini lasagna roll-ups is straightforward, but there are a few key steps to ensure they turn out perfectly:
- Salt the Zucchini: Salting the zucchini slices before assembling the roll-ups is crucial. This step removes excess water from the zucchini, which prevents the dish from becoming watery during baking.
- Don’t Overfill: Be careful not to overfill the zucchini slices with the ricotta mixture. Too much filling can make the roll-ups difficult to roll and may cause them to fall apart.
- Use a Hot Oven: Baking the roll-ups in a preheated 400-degree oven ensures that they cook evenly and that the cheese on top melts and browns properly.
Common Mistakes to Avoid
While zucchini lasagna roll-ups are relatively simple to make, there are a few common mistakes to watch out for:
- Skipping the Salting Step: If you skip the step of salting the zucchini, the excess moisture can cause the roll-ups to become soggy and watery.
- Overcooking the Zucchini: When slicing the zucchini too thin or cooking it too long in the oven, it can become mushy and lose its structure. Aim for slices that are about ⅛-inch thick and monitor the baking time closely.
- Overfilling the Zucchini: Adding too much filling to each slice can make it difficult to roll the zucchini properly. Stick to about 1 tablespoon of filling per slice.
- Not Draining the Sausage: Failing to drain excess fat from the cooked sausage can result in a greasy filling. Be sure to drain the sausage well before mixing it with the other filling ingredients.
Serving and Presentation Tips
Presentation plays a key role in elevating the dining experience, and zucchini lasagna roll-ups are no exception. Here are some tips on how to serve and present this dish:
How to Serve Zucchini Lasagna Roll Ups
Serve zucchini lasagna roll-ups as a main dish, accompanied by a side salad or garlic bread for a complete meal. They can also be served as an appetizer for a dinner party, where each guest can enjoy a few rolls as a starter. The dish is best served hot, straight from the oven, when the cheese is still gooey and the zucchini is tender.
Presentation Ideas for Zucchini Lasagna Roll Ups
To enhance the visual appeal of your zucchini lasagna roll-ups, consider the following presentation ideas:
- Garnish with Fresh Herbs: Sprinkle chopped fresh basil or parsley over the top of the baked roll-ups for a burst of color and added freshness.
- Use a Cast Iron Skillet: Serving the roll-ups directly from a cast iron skillet adds a rustic, homey feel to the dish. It also helps keep the roll-ups warm throughout the meal.
- Arrange in a Pattern: When placing the roll-ups in the baking dish, arrange them in a circular pattern or in neat rows for a more polished presentation.
Zucchini Lasagna Roll Ups Recipe Tips
- Use a Mandoline for Even Slices: A mandoline slicer ensures that your zucchini slices are even in thickness, which is important for consistent cooking.
- Let the Dish Rest: After baking, let the zucchini lasagna roll-ups rest for a few minutes before serving. This allows the flavors to meld and makes the roll-ups easier to serve.
- Make Ahead: You can prepare the roll-ups a few hours in advance, then cover and refrigerate them until ready to bake. This makes them a convenient option for entertaining.
Frequently Asked Questions (FAQs)
Can I make zucchini lasagna roll-ups ahead of time?
Yes, zucchini lasagna roll-ups can be prepared ahead of time. Assemble the roll-ups as directed, cover them with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove them from the fridge and bake as instructed, adding a few extra minutes to the baking time if needed.
Can I freeze zucchini lasagna roll-ups?
While zucchini lasagna roll-ups can be frozen, be aware that the texture of the zucchini may change slightly upon thawing and reheating. To freeze, assemble the roll-ups in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
What can I serve with zucchini lasagna roll-ups?
Zucchini lasagna roll-ups pair well with a light side salad, crusty garlic bread, or roasted vegetables. For a heartier meal, serve them alongside grilled chicken or fish.
How do I prevent zucchini lasagna roll-ups from becoming watery?
Salting the zucchini slices and letting them sit for 15 minutes helps draw out excess moisture. Also, be sure to pat the slices dry with paper towels before assembling the roll-ups.
Can I use a different type of meat in the filling?
Yes, ground beef, turkey, or chicken can be used in place of Italian sausage. You can also use crumbled tofu or tempeh for a vegetarian option.
Conclusion
Zucchini lasagna roll-ups are a delicious, healthy alternative to traditional lasagna, offering all the comforting flavors of the classic dish with a fraction of the carbs. Whether you're looking to cut back on pasta or simply want to try something new, this recipe is sure to become a favorite in your kitchen. With easy-to-follow steps, customizable ingredients, and tips for perfect results, you'll be making zucchini lasagna roll-ups like a pro in no time. Serve them up for dinner, impress your guests, and enjoy the satisfying combination of flavors in this unique twist on a beloved Italian dish.
PrintZucchini Lasagna Roll Ups Recipe
Zucchini Lasagna Roll Ups are a low-carb, cheesy delight featuring fresh zucchini, Italian sausage, ricotta, and basil, all wrapped in a rich marinara sauce. This dish is perfect for those seeking a lighter, gluten-free alternative to traditional lasagna, offering a burst of Italian flavors without the extra carbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 3 large zucchini (about 4 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- ¾ pound Italian sausage (casing removed)
- 1 cup part-skim ricotta cheese
- ⅓ cup freshly grated Parmesan
- 1 large egg
- ¼ cup chopped fresh basil leaves
- 2 cloves garlic, minced
- 1 ½ cups marinara sauce, divided
- 2 cups shredded mozzarella, divided
Instructions
- Preheat oven to 375°F (190°C). Slice zucchini into thin, long strips. Sprinkle with salt and let sit to release moisture.
- In a skillet, heat olive oil over medium heat. Add sausage and cook until browned. Remove from heat and let cool slightly.
- In a bowl, combine ricotta, Parmesan, egg, basil, and garlic. Mix in the cooked sausage.
- Pat zucchini slices dry. Spread ¼ cup of the ricotta mixture onto each slice and roll up.
- Spread ½ cup marinara sauce in a baking dish. Place roll-ups in the dish seam-side down. Top with remaining sauce and mozzarella.
- Bake for 25-30 minutes, until the cheese is melted and bubbly. Garnish with extra basil and serve.
Notes
- For a vegetarian version, omit the sausage and add more herbs or sautéed vegetables to the filling.
- Ensure zucchini slices are thoroughly dried to prevent the dish from becoming watery.
Nutrition
- Serving Size: ¼ of the recipe
- Calories: 370
- Sugar: 5g
- Sodium: 880mg
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