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zucchini lasagna after it's been baked in the oven on a white background

Cheesy Zucchini Lasagna Rollups

These cheesy zucchini lasagna rollups are one of the most hearty, satisfying, and dare I say EXCITING vegetarian recipes you'll ever come across! They're made with less than ten ingredients (including one or two that might surprise you), and you'll NEVER miss traditional noodles with these zucchini noodles on your plate.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Servings 2


Zucchini Noodles

  • 4 medium zucchini Sliced into approx ⅛ to ¼ inch noodles (see notes in post). You need about 25 zucchini noodles.
  • ½ teaspoon salt to sprinkle on the zucchini noodles

Zucchini Lasagna Filling

  • 1.5 cups marinara sauce I use a sweet basil marinara
  • 1 egg
  • 1.5 cups ricotta cheese
  • 1 cup mozzarella freshly shredded
  • ¼ teaspoon cinnamon
  • a pinch nutmeg really–just a pinch!
  • ½ teaspoon Italian seasoning
  • 1 to 2 tablespoon fresh basil leaves chopped
  • cup parmesan freshly grated


Preparing the Zucchini Noodles

  • Slice the zucchini (I use a mandolin), lay them flat on a flat surface that's covered in paper towel or a dish towel. Sprinkle with ½ teaspoon of salt. Set aside for at least 20 minutes*.

Preparing the Zucchini Lasagna

  • Preheat your oven to 350F.
    Pour ½ cup of marinara sauce in the bottom of an 8x8 baking dish.
  • In a medium mixing bowl, beat one egg. Add ricotta, Italian seasoning, cinnamon and nutmeg, salt and pepper (to taste) and half of the mozzarella. Mix until thoroughly combined.
    Lay out the slices of zucchini on a cutting board and wipe them down to remove excess moisture.
    Add a spoonful of the ricotta mixture on top of each zucchini slice (about 1 to 1.5 tablespoons).
  • Roll each noodle, then place them standing in the baking dish. Try to have the seam resting on the side of the dish or another noodle.
    Repeat with remaining zucchini and ricotta mixture.
    Spoon the rest of the marinara on top of the zucchini rollups. Add the other half of the mozzarella cheese and your fresh basil.
    Bake for 25 minutes.
    Add freshly grated parmesan and bake for 5 more minutes, or until cheese is bubbly and lightly golden.
  • Let sit for at LEAST ten minutes before serving.
    I recommend serving it in a bowl (use a serving spoon) with some French bread on the side for dipping!


*See notes in blog post for more on preparing your zucchini.
You will probably have some zucchini left over. I say four just in case, but it usually takes more like three. I like to sauté the extra zucchini with other veggies to eat later!
Makes two big servings.
Save leftovers in the fridge for 3-5 days.
Keyword lasagna, zucchini
Tried this recipe?Let us know how it was!