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Best Easy Zucchini Lasagna Roll-Ups with Ricotta

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These easy zucchini lasagna roll-ups with ricotta are a quick, healthy, and delicious alternative to traditional lasagna. Made with simple ingredients, they’re perfect for busy weeknights and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 4 medium zucchini (about 1.5 pounds total)
  • 1 tablespoon salt
  • 2 cups full-fat ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped (plus more for garnish)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella (for topping)
  • 2 tablespoons fresh parsley or basil (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce evenly across the bottom of a 9×13 baking dish.
  2. Slice the zucchini lengthwise into 1/8-inch thick strips. You should get about 6-8 slices per zucchini, aiming for 24-32 total strips.
  3. Salt the zucchini slices: Lay them out in a single layer on paper towels or clean kitchen towels. Sprinkle both sides generously with 1 tablespoon of salt. Let them sit for 15-20 minutes.
  4. While the zucchini rests, make the ricotta filling: In a medium bowl, combine the ricotta, 1 cup shredded mozzarella, Parmesan, egg, minced garlic, chopped basil, lemon zest, black pepper, and red pepper flakes (if using). Mix until well combined.
  5. Pat the zucchini dry: After 15-20 minutes, use fresh paper towels to press firmly on the zucchini slices, absorbing as much moisture as possible.
  6. Assemble the roll-ups: Lay a zucchini strip flat on your cutting board. Spoon about 1-2 tablespoons of the ricotta mixture at one end, spreading it evenly but leaving a small border at the edges. Roll the zucchini up tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with all strips.
  7. Top with sauce and cheese: Spoon the remaining 1.5 cups of marinara over the roll-ups, making sure each one gets some sauce on top. Sprinkle the remaining 1/2 cup of mozzarella evenly over everything.
  8. Bake for 25-30 minutes, until the cheese is melted and bubbly and the edges are just starting to brown. Let them rest for 5 minutes before serving.
  9. Garnish and serve: Sprinkle with fresh parsley or basil, and serve warm.

Notes

Don’t skip the salting step—it prevents watery roll-ups. Use room temperature ingredients for best texture. Let the roll-ups rest for 5 minutes after baking to set the filling. These freeze beautifully for up to 3 months.

Nutrition

Keywords: zucchini lasagna roll-ups, ricotta, easy, healthy, low-carb, gluten-free, vegetarian

Find it online: https://clunkcook.com/best-easy-zucchini-lasagna-roll-ups-with-ricotta/