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 photo of zucchini roll up lasagna in a white oval baking dish

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.

a photo of the ingredients for the filling of the zucchini roll up lasagna

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
a photo of teri slicing the zucchini on the mandolin
a photo of zucchini sweating on a towel

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. 

a photo of sausage cooking in a stainless steel pan
a photo of teri stirring the filling ingredients in a large bowl

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. 

a photo of teri adding sausage and filling to zucchini planks
four photos of the roll up process

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. 

a photo of teri adding sauce to the zucchini roll ups
a photo of sauce and cheese on top of zucchini roll ups in a baking dish

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! 

a photo of the finished product of zucchini roll up lasagna

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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a photo of zucchini roll up lasagna in a baking dish with a fork and spoon in it

Zucchini Roll Up Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Teri Turner
  • 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
Print Recipe

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

  1. Preheat oven to 375F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. 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. 
  9. 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