Easy, cheesy and healthy Zucchini Lasagna Roll Ups – Really easy to make and are a guilt-free way to enjoy the pleasure of lasagna. All you need is a few simple ingredients: lasagna noodles, zucchini, ricotta cheese, parmesan cheese, mozzarella, oil, garlic, egg, marinara and fresh basil for garnish. A perfect healthy dinner for the whole family! Quick and easy dinner recipe, vegetarian, healthy recipe. | Tipbuzz.com

These Vegetarian Lasagna Roll Ups make a mouthwatering meal everyone will love with a stunning presentation. Plus, they are much easier to make than traditional lasagna, and you can use zucchini, spinach or mushrooms as the base as you like. Plus video tutorial!

Zucchini Lasagna Roll Ups - a delicious way to enjoy lasagna with less effort, perfect for brunch, lunch or dinner!

Vegetarian lasagna roll ups are a fun twist on traditional lasagna that’s just so delicious. They’re popular because you can make them in much less time than regular lasagna, and they’re lighter than meat lasagna.

This recipe is comfort food that’s also versatile. We’ve served it for brunch, lunch and dinner and it’s always a hit. They’re so gorgeous that everyone loves to gaze over them. If you need a go-to dish for date night, then definitely try these out to make a great impression.

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How to Make Vegetarian Lasagna Roll Ups

The first step is cooking the lasagna noodles in boiling water, and you can prepare the other ingredients in the meantime. Another option is to use no-boil or oven-ready lasagna noodles to save time. While they work fine, it can be difficult finding them with the wavy edges if you like that look.

Vegetarian Lasagna Roll Ups - this closeup photo shows zucchini lasagna roll ups in a pan ready to serve with chopped fresh basil on top

The next step is making the ricotta filling. Start by crushing garlic and finely grating two zucchini. Then saute the garlic and zucchini for about 5 minutes. This is crucial for removing the excess water from the zucchini and making a creamy filling later on. Sauté a few extra minutes if needed.

Now it’s time to make the filling by combining the sautéed zucchini with ricotta, parmesan, egg, salt and pepper in a bowl. It should resemble a thick paste. Spread about 4-5 tablespoons of the zucchini filling evenly onto the noodle. Then roll up each noodle with your fingertips.

The last few steps are the easiest. You spread marinara sauce along the bottom of a rectangular baking dish…and then place the roll ups seam side down on top of the marinara. The last few steps are simply adding a dollop of sauce on top of each roll up to keep it moist during baking… along with some grated mozzarella cheese. And now it’s ready for the oven! It takes about 40 minutes to bake, just long enough to get the cheese on top bubbling.

Here’s a summary of the main steps to make vegetarian lasagna roll ups:

Zucchini Lasagna Roll Ups - this graphic shows all the key steps for making zucchini lasagna roll ups

To make a complete meal with these roll ups, consider pairing them with:

  • homemade garlic bread wrapped in foil and baked alongside the roll ups
  • a simple garden or caesar salad
  • some red or white wine using this lasagna pairing guide if needed

WATCH HOW TO MAKE VEGETARIAN LASAGNA ROLL UPS:

Easy, cheesy and healthy vegetarian lasagna roll ups – really easy to make and are a “no-guilt” way to enjoy the pleasure of lasagna. All you need is a few simple ingredients: lasagna noodles, zucchini, ricotta cheese, parmesan cheese, mozzarella, oil, garlic, egg, marinara and fresh basil for garnish. A perfect healthy dinner for the whole family! Quick and easy dinner recipe, vegetarian, healthy recipe. | Tipbuzz.com
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Vegetarian Lasagna Roll Ups (with Video)

These Vegetarian Lasagna Roll Ups make a mouthwatering meal everyone will love with a stunning presentation. Plus, they are much easier to make than traditional lasagna, and you can use zucchini, spinach or mushrooms as the base as you like. Plus video tutorial!

Course Main Course
Cuisine American
Keyword lasagna, roll ups, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 343 kcal
Author TipBuzz

Ingredients

Lasagna

  • 8 lasagna noodles
  • 2 cups marinara sauce
  • 1/2 cup grated mozzarella cheese
  • chopped fresh basil optional for garnish

Zucchini Filling

  • 1 tsp olive oil
  • 3 cloves garlic minced
  • 2 medium zucchini grated
  • 1 1/4 cups ricotta cheese part skim
  • 1/2 cup grated parmesan cheese
  • 1 large egg beaten
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350°F and set aside a 9x13 inch baking dish.
  2. Cook lasagna noodles according to package directions. Meanwhile, crush garlic cloves and finely grate zucchini, patting dry with paper towels to remove excess water.
  3. Place a nonstick skillet over medium heat. Add oil and garlic and saute for about 30 seconds. Add zucchini and saute for 4-5 minutes.
  4. In a medium bowl, combine zucchini, ricotta, parmesan, egg, salt and pepper in a medium bowl. 
  5. Lay noodles out flat on a work surface and spread 1/3 cup of zucchini mixture across each noodle.
  6. Roll up each noodle into a bundle with your fingertips, and set aside.
  7. Spread 1 cup of marinara sauce into baking dish. Place rolled noodles seam-side down onto marinara.
  8. Ladle remaining marinara sauce evenly across tops of rolls. Sprinkle mozzarella cheese on top.
  9. Bake for 40 min. Remove from oven and top with optional basil. Serve and enjoy!

Recipe Tips

You can substitute fresh mushrooms, spinach, or peeled eggplant for zucchini in this recipe. Just chop finely or pulse several times in a food processor.

Nutrition Facts
Vegetarian Lasagna Roll Ups (with Video)
Amount Per Serving
Calories 343 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 69mg 23%
Sodium 679mg 28%
Potassium 614mg 18%
Total Carbohydrates 37g 12%
Dietary Fiber 3g 12%
Sugars 6g
Protein 19g 38%
Vitamin A 17.7%
Vitamin C 21.7%
Calcium 30.4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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Editor note: Published Sept 29, 2016 and updated Nov 2, 2018


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