Zucchini Lasagna Rolls
These Zucchini Lasagna Rolls are a fun and healthier alternative to traditional lasagna. They feature a decadent creamy, cheese filling, flavorful homemade bolognese sauce and a sprinkle of extra cheese on top. This dish is a great way to use extra zucchini from the garden, while also enjoying a delicious, comforting meal.
Zucchini always seems to grow faster than we can use it, so every summer, I find myself looking for ways to use the zucchini. This recipe is one of my favorites, because it features all the delicious flavors of lasagna, but with a healthier twist. Plus, it’s a great way for my kids and myself to get extra veggies in.
Here’s what you need to know…
When baked as is, zucchini can yield a watery lasagna. In order to help dry up some of the excess moisture, make sure you salt the zucchini first, and let it sit for a good 20 minutes. Brush off the excess salt, then dry with a wad of paper towels, pressing down on the zucchini to get excess water out.
While the zucchini does its thing, I recommend making the bolognese sauce. This bolognese sauce is simple, but the flavors in it are so good. You’ll add onion, garlic and hamburger meat to a pan and cook until the meat is browned and onion is softened. Stir in the marinara and season with salt and pepper. Roughly 3/4 of this mixture will be spread on the bottom of the 8×8 pan, then the rest will go on top of the zucchini rolls.
Next, make the cheese filling. The cheese filling features ricotta, mozzarella and parmesan cheese, fresh herbs, an egg (to help hold it all together) and salt and pepper. Once mixed, spread a thin layer on top of each slice of zucchini, then roll the zucchini slices into a spiral.
Place the zucchini into the pan, spiral side facing up. Spread the remaining sauce on top and a sprinkle of extra mozzarella cheese, then bake in the oven for roughly 20 minutes.
If there is excess water in the pan from the zucchini, you can always drain some of this water off. Now all that’s left to do is let it cool for a few minutes, then serve and enjoy!
If you make this recipe, I’d love to hear your feedback below (comment and rating). Make sure you find me on instagram so you can see the full cooking video for this as well as some fun behind the scenes.
Zucchini Lasagna Rolls
- Total Time: 45 minutes
- Yield: 4 1x
Description
These Zucchini Lasagna Rolls are a fun and healthier alternative to traditional lasagna. They feature a decadent creamy, cheese filling, flavorful homemade bolognese sauce and a sprinkle of extra cheese on top. This dish is a great way to use extra zucchini from the garden, while also enjoying a delicious, comforting meal.
Ingredients
- 2 large zucchini
Cheese Filling
- 15 ounces ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded (6 ounces)
- 1/4 cup parmesan cheese, grated (22 grams)
- 1 large egg
- Salt and pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Sauce
- 1 tablespoon olive oil
- 1/2 pound ground hamburger
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- Salt and pepper
- 2 cups marinara sauce (450 grams)
Toppings
- 1/2 cup mozzarella cheese, shredded (2 ounces)
- Fresh parsley, for serving
Instructions
1. Slice zucchini into 1/8 inch thick strips using a mandoline slicer. Place zucchini slices on sheet pan and sprinkle with salt. Allow to sit for 20 minutes. This will help to remove excess water.
2. Meanwhile, make the sauce. In a large skillet, add hamburger, onion, garlic and olive oil over medium heat. Cook, breaking apart the meat as you cook, until meat is browned and onion is softened. Stir in marinara sauce and season with salt and pepper.
3. Spread ¾ marinara sauce on bottom of 8×8 pan. Set the remaining sauce aside.
4. Make the cheese filling. In a large bowl, stir together all ingredients for cheese filling until combined.
5. Brush the salt off of the zucchini slices, and using paper towels, pat the zucchini dry.
6. Place zucchini flat on work surface, then spread a thin layer of cheese mixture on top of zucchini slices. Roll into a spiral. Place rolls in baking dish, so that the spiral is facing up, placing them side by side.
7. Spread remaining sauce over top of rolls, then sprinkle with 1/3 cup mozzarella cheese.
8. Bake in oven for 20-25 minutes, or until cheese is melted. Serve and enjoy!
- Prep Time: 25
- Cook Time: 20
- Category: Dinner
- Method: Oven
