Easy zucchini lasagna roll-ups are just that…EASY. They’re perfect for a weeknight when you need a healthier comfort food that’s filling and stress-free to make.
I don’t know about you, but I’m always looking for dinners like that! They’re simple to throw together and lovely to share. I hope you love it as much as my family has!
How to Make Easy Zucchini Lasagna Roll-Ups
First, let’s talk noodles. I recently had the pleasure of trying out Banza pasta’s new lasagna noodles. They are A-MAZING.
If you’ve never heard of Banza (bon-zuh) pasta before, I’m pleased to introduce you to it. Banza is pasta made from chickpeas.
Because of those chickpeas, it is a healthier pasta. It has more protein and fiber than regular wheat pasta. For those that are watching their carbohydrate intake, it is lower in carbs too! This means when compared to regular pasta, it will keep you full longer.
Now on to the part I’m sure you’re most interested in with Banza: how does it taste? It does not taste the same as regular pasta to me. It has a richer flavor that I suppose only chickpeas could give it. Texture wise it is the same as pasta. You can’t tell much of a difference…especially if you’re like me and prefer your pasta drowned in yummy tomato sauce and cheese.
You can purchase lasagna noodles from Banza directly on their website here. This post is NOT sponsored in any way by Banza. I love to share products that I personally love and use with you guys, so I just had to mention them!
That being said, I do receive free products from Banza on occasion since I am a member of the RD (Registered Dietitian) Ambassador program! For more information about this program, click here.
Now back to the making of the lasagna rolls! As another quick aside, while I prefer to use Banza’s lasagna noodles, any lasagna noodles will work.
The first step you’ll need to do in this easy recipe is prepare the zucchini. I like to slice mine into medallions about 1/4 inch thick!
After you’ve done this, spread the zucchini medallions out on a cutting board in one layer. Sprinkle them generously with salt and let them sit for twenty minutes. This will draw much of the excess moisture/water out of the zucchini and enable you to blot the excess water off with a paper towel.
This will prevent your roll-ups from becoming soupy and your noodles from becoming soggy and falling apart. Pictured below is how mine looked after sitting for about twenty minutes. You can see the puddles of water that have formed–that’s how you know you’re ready to blot off the excess water!
While the zucchini medallions are sitting with salt on them, begin preparing your lasagna noodles according to package directions.
While those are cooking, you can prepare the lasagna filling! See, I told you this was easy!
For the filling: Mix the mozzarella cheese, ricotta cheese, Italian seasoning, salt and pepper in a medium sized bowl. This will be your first layer in the roll-ups, so you can set it aside while you drain your pasta and gather the remaining ingredients to prepare for the assembly of the roll-ups.
Assembling the Roll-Ups
Here’s your step by step photo guide to assembling these easy zucchini lasagna roll-ups!
First, you’ll spread a couple spoonfuls of marinara sauce on the bottom of your 9×13 pan.
Second, you’ll lay three of your lasagna noodles down lengthwise in your pan.
Third, you’ll spread some of your cheesy filling onto the noodles.
Fourth, lay the zucchini medallions on top of the cheesy layer.
Fifth, spread a spoonful or two of marinara down the center of the nearly-assembled noodle.
Lastly, roll the lasagna noodle!
Just repeat that same process for the remaining nine rolls.
Spread the remaining marinara sauce over the noodles. Then sprinkle cheese on top.
And that’s it! After you bake it for about twenty minutes it’ll come out looking just like this:
And there you have it, folks! It’s as simple as that. I hope you enjoy this recipe, and as always feel free to leave comments, questions, and a rating!
Zucchini Lasagna Roll-Ups
- 9×13 baking pan
- chef's knife
- large pot
- medium bowl
- 12 lasagna noodles (1 box should do) I prefer Banza chickpea lasagna noodles
- 2 medium zucchini
- coarse salt, for sprinkling on zucchini
- 1½ cups ricotta cheese
- 3 cups mozzarella cheese, 1 cup set aside for topping
- 2 tsp black pepper
- 2 tsp salt
- 2 tbsp italian seasoning
- 1 24 oz jar Marinara sauce
- Preheat oven to 400°F.
- Wash zucchini and slice into medallions. Lay flat on cutting board(s) and sprinkle generously with salt. Allow to rest for twenty minutes. Doing this draws out the excess moisture to ensure the roll-ups dont become soupy during baking.
- While zucchini is resting, cook lasagna noodles according to package instructions. I like to add some olive oil to the water to prevent the noodles from sticking together.
- While pasta is cooking, prepare the cheese filling. In a medium bowl combine 2 cups of the mozzarella, 1 ½ cup ricotta cheese, italian seasoning, salt, and pepper.
- Drain pasta and set aside. Blot zucchini medallions dry with a paper towel to remove excess water. Then you're ready to assemble!
- Spread a few spoonfuls of pasta sauce onto the bottom of your 9×13 pan.
- Next, lay three lasagna noodles flat lengthwise across the pan. Spread some of the cheese filling in an even layer across each noodle.
- Next, arrange the zucchini medallions in a single layer along each noodle.
- Lastly, spread a spoonful or two of marinara sauce down the center of each noodle lengthwise. Then roll gently and lay seam-side down.
- Repeat steps 7-9 for the remaining roll-ups.
- Top with marinara sauce and cheese. Sprinkle with more italian seasoning, parsely, or basil to garnish.
- Bake for 20-22 minutes at 400°F or until cheese is melted and begins to brown.
- Remove from oven, serve and enjoy immediately! Store in the fridge for up to one week.