Zucchini Roll Up Lasagna
This Zucchini Roll Up Lasagna is such a fun and delicious dish to make in late summer! Enjoy it as your main course, or even as an appetizer.
A Note from Teri on Zucchini Roll Up Lasagna
I am a gal that absolutely loves zucchini and every year I cannot wait until it’s zucchini season. I love finding all of the amazing ways to use them in my meals. As a twist on zucchini roll ups, we created this fabulous zucchini ravioli method to build our lasagna.
It feels like such a fun no-carb spin on both lasagna and ravioli wrapped in one! If you’re looking for a lighter meal that still feels totally indulgent, this is the dish for you. It’s lighter than pasta but you still get all of that amazing deliciousness of lasagna. Serve it alongside a side salad with a vinaigrette and enjoy for a fabulous dinner.
One thing to know is this recipe does really require a slicer or a mandoline. I’m honestly a bit frightened by the mandoline, so the slicer is always my go to. If you’ve followed me for any length of time, you know that my slicer is one of if not my top used kitchen tool as a gluten-free gal. It comes in handy for everything from the zucchini in this recipe, to potatoes for scalloped potatoes, or onions for marinated onions, gluten-free bread, everyday roast chicken breast, and so much more. You can find them for a very reasonable price. I highly recommend making the investment because I promise you will not regret it.
Ingredients
- Zucchini
- Kosher salt
- Sausage
- Olive oil
- Whole milk ricotta cheese
- Freshly shredded parmesan cheese
- Fresh basil
- Fresh parsley
- Oregano
- Garlic powder
- Black pepper
- Garlic
- Freshly shredded mozzarella cheese
- Tomato sauce
- Smoked paprika
How to Make Zucchini Roll Up Lasagna
Step One: Slice and Sweat the Zucchini
Slice zucchini 1/8″ thick on a mandoline or slicer into planks. If you don’t have a slicer or mandoline, cut the ends of the zucchini and run a vegetable peeler from one end to the other to strip off whole slices.
Lay the zucchini planks in a single layer over a clean kitchen towel or paper towels (I prefer using clean kitchen towels!) and sprinkle on one side with 1 1/2 teaspoons of salt. Let sit for 1 hour.
Step Two: Cook Sausage and Make Filling
Divide the sausage into 16 to 20 clumps and add them to a large pan over medium-high heat with a teaspoon of olive oil. Cook the sausage for 3-5 minutes or until brown and crispy. With a slotted spoon, remove the sausage crumbles and set aside on a plate.
To a large bowl, add the ricotta, parmesan cheese, basil, parsley, oregano, garlic powder, pepper, garlic, and 1 teaspoon of salt. Use a spoon to completely combine and mix. You want a thick mixture that will hold its shape when filling the zucchini.
In a medium pot over medium heat, combine the marinara sauce with the smoked paprika and garlic until warmed through. Remove the sauce from heat and add 1/2 cup of the sauce on the bottom of a medium baking dish. I used a 10×6.5” baking dish.
Step Three: Build the Zucchini Roll Up
Pat zucchini slices dry to remove the excess moisture. On a work surface or a large cutting board, lay one zucchini plank vertically and another across it so that they form a “+”. Place a spoonful of the ricotta mixture in the middle and a sausage crumble. Fold the bottom flap of zucchini over, followed by the left or right side flap, top flap, and the remaining flap over the filling. If any of the ends are too long, you can tuck them into the pocket or trim it off.
Carefully place the zucchini raviolo seam-side down in the baking dish. Repeat until you have created a bottom layer of ravioli in the sauce. Dot each raviolo with a spoonful of sauce then sprinkle a ½ cup of mozzarella over all of them. Repeat to add a second layer of ravioli directly over the first layer, dotting each with a spoonful of sauce and sprinkling with remaining 1/2 cup mozzarella.
Teri Tip: Don’t over sauce! You might have some leftover sauce and that’s okay! You just want to add a tablespoon of sauce per raviolo on each layer, you don’t really need much more.
Step Four: Bake the Lasagna
Loosely cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the zucchini and continue to cook for 10 more minutes or until the cheese is bubbly and golden. Sprinkle the remaining parmesan over the ravioli lasagna and bake for an additional 5 minutes before you take it out.
Remove the baking dish from the oven and let it cool for a couple of minutes. Serve and enjoy!
How to Store Your Zucchini Roll Up Lasagna
Store leftover zucchini roll up lasagna in the fridge in an airtight container for up to four days. To reheat, place in the oven at 350F until heated through.
Try These Other Zucchini Recipes
If you make this Zucchini Roll Up Lasagna Recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
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Zucchini Roll Up Lasagna
- Prep Time: 1 hour
- Rest Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Oven
- Diet: Gluten Free
Description
This Zucchini Roll Up Lasagna is such a fun and delicious late summer meal!
Ingredients
For the Zucchini Ravioli
- 2 – 3 fat zucchini, sliced 1/8” thick on a mandoline or slicer into planks (if you don’t have a slicer or mandoline, cut the ends of the zucchini and run a vegetable peeler from one end to the other to strip off whole slices.)
- Kosher salt for sprinkling plus 1 teaspoon, divided
- 1/3 pound sausage, bulk or removed from casing
- 1 teaspoon olive oil
- 2 cups whole milk ricotta cheese
- 1/4 cup and 2 tablespoons freshly shredded parmesan cheese, divided,
- 4 tablespoons chopped fresh basil
- 4 tablespoons chopped fresh parsley
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 clove garlic, pressed or grated
- 1 cup freshly shredded mozzarella cheese
For the Sauce
- 1 25-ounce jar or 2 cups tomato sauce, I used Rao’s Marinara Sauce
- 2 tablespoons smoked paprika
- 2 garlic cloves, pressed or grated
Instructions
- Preheat oven to 375F.
- Lay the zucchini planks in a single layer over a clean kitchen towel or paper towels (I prefer using clean kitchen towels!) and sprinkle on one side with 1 1/2 teaspoons of salt. Let sit for 1 hour.
- Divide the sausage into 16 to 20 clumps and add them to a large pan over medium-high heat with a teaspoon of olive oil. Cook the sausage for 3-5 minutes or until brown and crispy. With a slotted spoon, remove the sausage crumbles and set aside on a plate.
- To a large bowl, add the ricotta, parmesan cheese, basil, parsley, oregano, garlic powder, pepper, garlic, and 1 teaspoon of salt. Use a spoon to completely combine and mix. You want a thick mixture that will hold its shape when filling the zucchini.
- In a medium pot over medium heat, combine the marinara sauce with the smoked paprika and garlic until warmed through. Remove the sauce from heat and add 1/2 cup of the sauce on the bottom of a medium baking dish. I used a 10×6.5” baking dish.
- Pat zucchini slices dry to remove the excess moisture. On a work surface or a large cutting board, lay one zucchini plank vertically and another across it so that they form a “+”. Place a spoonful of the ricotta mixture in the middle (be careful not to overfill) and a sausage crumble. Fold the bottom flap of zucchini over, followed by the left or right side flap, top flap, and the remaining flap over the filling. If any of the ends are too long, you can tuck them into the pocket or trim it off. Carefully place the zucchini raviolo seam-side down in the baking dish. Repeat until you have created a bottom layer of ravioli (about 8-10 depending on the size of your zucchini) in the sauce. Dot each raviolo with a spoonful of sauce then sprinkle a ½ cup of mozzarella over all of them. Repeat to add a second layer of ravioli directly over the first layer, dotting each with a spoonful of sauce and sprinkling with remaining 1/2 cup mozzarella.
- Teri Tip: Don’t over sauce! You might have some leftover sauce and that’s okay! You just want to add a tablespoon of sauce per raviolo on each layer, you don’t really need much more.
- Loosely cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the zucchini and continue to cook for 10 more minutes or until the cheese is bubbly and golden. Sprinkle the remaining parmesan over the ravioli lasagna and bake for an additional 5 minutes before you take it out.
- Remove the baking dish from the oven and let it cool for a couple of minutes. Serve and enjoy!
Nutrition
- Serving Size:
- Calories: 246
- Sugar: 3.9 g
- Sodium: 527.9 mg
- Fat: 15 g
- Carbohydrates: 10.4 g
- Protein: 19.2 g
- Cholesterol: 52.7 mg
This Zucchini Roll Up Lasagna looks amazing! Love the low-carb twist and the flavorful combo of ricotta, sausage, and fresh herbs—definitely trying it soon.
This zucchini roll up lasagna looks amazing! I love how it’s a no-carb twist on lasagna and ravioli. Perfect for using up summer zucchini. Can’t wait to try making it as a main dish.
Tried these rolls last week and they were so easy. Using zucchini instead of pasta felt fresh. My family loved the fancy look.
This dish looks amazing. Cheese and sauce mix perfectly. Best healthy dinner I made this year. Thanks for sharing this method.
The flavor is really delicious, especially the rich, creamy taste of the cheese. Fun with Dinosaur Game
This zucchini lasagna looks amazing! I love finding new ways to use summer veggies. Speaking of fun twists on things, have you ever checked out crepydates? It’s a surprisingly creative online game!
Thanks for sharing this fun zucchini recipe! I love how it turns zucchini into a no-carb lasagna and ravioli hybrid. Teri’s excitement about zucchini season really shines through, and it sounds perfect for late summer. Can’t wait to try it!
If you make this Zucchini Roll Up Lasagna Recipe, be sure to review it below and let me know what you think!
These zucchini roll-ups look absolutely incredible! It is such a brilliant, low-carb way to enjoy the comforting, cheesy flavors of classic lasagna without the heavy pasta. Definitely making this tonight!
This Zucchini Roll-up Lasagna looks absolutely divine! The way you’ve layered the textures is a perfect example of what I call “exquisite dynamics”—where every small detail contributes to a rich, immersive experience.
I often find inspiration for my digital projects in this kind of culinary artistry. For instance, in our latest project, KingdomofMarionettes.net, we strive for that same level of “hand-crafted” precision and visual flow to keep users engaged, much like a well-presented dish. It’s all about creating something that feels both complex and satisfying.
Okay, gotta admit, the mandoline makes me nervous too. Glad to know I’m not the only one.
These fruit bouquets sound so creative and fun! It reminds me of how adding unique touches can make anything more enjoyable, like using a DnD Name Generator to spice up game characters with cool, lore-friendly names.
Made this last night with zucchini from my garden and it was a hit. The mandoline tip is spot on — I tried slicing by hand once and the pieces were too uneven to roll properly. Once I switched to the slicer everything came together perfectly. The ricotta filling with the fresh basil was so good.