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Zucchini lasagna rolls neatly arranged on a plate with cheese and herbs

Zucchini Lasagna Rolls

A healthier alternative to traditional lasagna, these Zucchini Lasagna Rolls are filled with creamy cheeses and fresh spinach, wrapped in tender zucchini for a comforting dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Zucchini and Cheese Filling
  • 4 medium zucchinis Sliced lengthwise into thin strips
  • 2 cups fresh spinach Squeezed dry to avoid excess moisture
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • to taste none Salt and pepper
  • to taste none Olive oil
Sauce
  • 2 cups homemade spaghetti sauce or store-bought

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips and sprinkle with salt. Let them sit for 10 minutes and then pat dry with paper towels.
  3. In a bowl, mix spinach, ricotta, mozzarella, and Parmesan cheese. Season with salt and pepper.
Assembly
  1. Spread a layer of spaghetti sauce on the bottom of a baking dish.
  2. Take a zucchini strip, add a spoonful of the cheese mixture, and roll it up. Place it in the baking dish seam-side down. Repeat with the remaining strips.
Baking
  1. Pour the remaining spaghetti sauce over the rolls.
  2. Cover with foil and bake for 25 minutes.
  3. Remove the foil and bake for an additional 10 minutes or until bubbly.
  4. Let it cool for a few minutes before serving.

Notes

Serve warm with a fresh side salad or garlic bread. For added flavor, sprinkle extra cheese on top before serving.