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Zucchini Lasagna Roll Ups

Hello folks! Due to the fact that we are all sitting at home right now, probably consuming a ton of meals that may or may not be healthy, I figured I’d share something that I recently made and loved. I’ve actually been eating unhealthy food, because when I’m bored and home, I snack and pig out like no other. The other day I had an enormous craving for pasta, but I didn’t want that zucchini noodle crap. I figured I’d see what the whole fuss about Zucchini Lasagna Rolls Ups was all about!

In all honesty, if you are looking to eat something that tastes just like a lasagna roll up, your best bet would to be find lasagna sheets made out of grains. I’m not going to lie to you and say this 100% satisfies your lasagna cravings. HOWEVER, I will say that it’s delicious. The sauce, different types of cheese, and the amount of spices in here made this dish extremely delightful 🙂

The fact that the zucchini is cut into strips definitely gives you more of a bite when you are eating, so I can totally see why it HELPS with the pasta cravings. Overall, this dish is a 100 in my books. It’s so great for picker eaters (trust me- my mother is the pickiest and she actually ate a whole serving). And hey- don’t kill yourself. If you are cutting low on the carbs by omitting pasta, make yourself a buttery piece of garlic bread to clean up your plate with 😉

Hope you guys love this recipe! I definitely will be making this regularly, as it’s a good balance between all of the cheese and also getting my Italian food cravings in! Please be sure to tag me in any stories if you make these yummy Zucchini Lasagna Roll Ups! xx

Zucchini Lasagna Roll Ups
I figured I'd see what the whole fuss about Zucchini Lasagna Rolls Ups was all about!

INGREDIENTS

  • 3 large zucchini (thinly sliced)
  • 1/2 cup ricotta cheese (I used low fat)
  • 1/2 cup tightly packed chopped spinach
  • 6 cloves garlic (grated)
  • 2 serrano peppers (finely chopped)
  • 1 scallions (finely chopped)
  • 1 tsp onion powder
  • 1/2 tsp dry basil (or fresh if you have)
  • 3/4 tsp crushed red pepper
  • 1/2 tsp dry oregano (or fresh if you have)
  • 1 cup mozzarella cheese (shredded)
  • 1.5 cup red pasta sauce

INTRUCTIONS

  1. Evenly slice your zucchini long ways, about 1/8 inch thick. Lay them out on a nonstick baking tray, sprinkle salt on both sides, and let them sit. Preheat oven to 375 degrees Fahrenheit.
  2. In the meantime, mix together your ricotta cheese, spinach, garlic, serrano peppers, scallions, onion powder, basil, crushed red pepper, oregano, and salt + black pepper per taste.
  3. Once the oven is heated, pat the zucchini dry and bake for 15-20 minutes. Flip the zucchini once it’s about half way done.
  4. When zucchini is cooked through and pliable, get ready to assemble your rolls. (At this point, you can turn your oven off while you assemble the rolls, or reduce heat)
  5. Add about 1/2 cup of the red pasta sauce in the baking pan you will use. On each zucchini strip, add the ricotta mixture, followed by some sauce, followed by some mozzarella cheese. Roll up and put directly into your baking pan.
  6. Once all of the rolls are in the pan, cover it up with the remaining red pasta sauce and top off with the remaining cheese. (Adjust if you want more or less sauce + cheese)
  7. If you’re oven was turned off, be sure to preheat it back to 400 degrees Fahrenheit. Bake the zucchini lasagna roll ups for 20-25 minutes, until sauce is bubbling and all cheese is fully melted through.
  8. Once its done, let it sit for about 10 minutes before serving, to avoid the zucchini rolls from losing their shape. Serve with some garlic bread or go completely carb-less!

NOTES

DID YOU ENJOY THIS RECIPE?

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hello,
i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about  Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

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