Mom’s Zucchini Ricotta Lasagna Rolls. This recipe is hands down one of my favourite recipes to make and always on rotation. These Lasagna rolls have gone viral quite a few times on my pages but they needed a new and improved video and voiceover which you will find linked below. This dish makes for the perfect easy lunch or dinner or even a side dish to some meatballs or kofte.
Easy Zucchini Lasagna Ricotta Rolls
Mom’s Zucchini Ricotta Lasagna Rolls. This recipe is hands down one of my favourite recipes to make and always on rotation. These Lasagna rolls have gone viral quite a few times on my pages but they needed a new and improved video and voiceover which you will find linked below. This dish makes for the perfect easy lunch or dinner or even a side dish to some meatballs or kofte.
Ingredients
- 4 zucchini’s I would slice 5 just to be safe
- light drizzle of olive oil or any oil
- ⅓ cup fresh ricotta 1/2 cup is also fine but you may have leftover filling
- 1 large egg optional
- ⅓ cup grated parmigiano cheese
- 3 basil leaves or to taste optional
- pinch of salt to taste
- 1 cup marinara sauce
- ⅓ cup mozzarella measure with your heart
Instructions
- Pre-heat oven to 400F. Wash the zucchini, pat dry and cut the ends. Cut each one into 4 slices. For the two end pieces we also like to cut a bit from the back of each one so that they lay flat and are easy to roll. Don’t discard any peeled scraps as you can use them in your cooking for other recipes.
- Set them on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until they are soft which will take you 15-20 min or until soft. Mine took 20 minutes. Take them out and let them cool a touch setting them on a plate with paper towel.
- In a separate bowl add the ricotta, parm, egg, dash of salt and basil and mix. Take a small oven dish ( we used an 8 by 8 inch ) and add marinara sauce to cover the bottom – we used our own homemade sugo which is on my highlights but you can use any store bought like Rao’.
- Take each zucchini slice and add about a teaspoon of ricotta to each end and roll them up. Arrange them all in your baking dish, top with more marinara and some mozzarella. Bake at 400F for 20 minutes or until nice and melted. Enjoy.
Notes
Feel free to leave the egg out if you are intolerant to eggs. This method works incredible with a meat filling as well if you want to add more protein. Feel free to use any dairy-free cheese or dairy-free ricotta which you can also find at whole foods. If you improvise and make this recipe your own please let me know in the comments. If the zucchini are breaking as you try to roll them that could mean you didn’t bake them enough or you added way too much oil. Just add light drizzle so that they don’t fall apart.
Tried this recipe?Let us know how it was!
18 Responses
Ugh. This was the biggest pain in the ass to make. I’m regretting it already and it’s not even out of the oven.
Hope it was delicious
Since I have no knife skills I used a mandolin and got 4 nice zucchini slices out of each zucchini. I roasted the slices in the oven in the morning and let them cool to room temp. before I assembled this dish. It was so yummy and the zucchini rolls were very delicate. It did not take that long to put together and some things can be done ahead like roasting the zucchini and even the assembly. I will definitely make this again!
That makes me incredibly happy to hear Alison thank you for leaving such a nice comment
I par cooked the zucchini strips as instructed but they still cracked; you have to go super thin with the strips if this is going to work. Needless to say, I ended up putting the filling in blobs throughout the sauce and stuffing bits of courgette in places to get it to cook. A huge faff… it tasted nice though.
Hi Megan I’m so sorry to hear that it didn’t turn out as planned on the first time, if they cracked that could mean the zucchini wasn’t baked enough. I hope you try again
This was so good! Loved having the video to use for reference as well. So glad that I joined tik-tok and found you LOL! Now I am finding more gems around Toronto too!
YAYYYY!!! Glad to hear Eden 🙂
I am not the best with cutting and definitely messed up the majority of the slices but that’s why I bought two! I diced up the messed up ones and threw it in the sauce and also added diced mushrooms. It ended up being soo good ! Doesn’t have to be perfect to be delicious. I’m seeing some negative comments that seem to be self inflicted issues haha don’t blame the recipe ! My back hurts from all the cooking but now I know to crack open a bottle of wine while I make it next time lol.
Lizzie sooooo happy to hear that thank you for sharing that with me
Suggest using a mandoline at 1/8” to make slices. Lay flat and generously salt both sides. Let sit for 20 minutes or so, blot off salty water and use uncooked to roll. Super easy, no cracking and no pre-cooking. Feel free to sprinkle some dried or finely chopped fresh oregano, S&P on zucchini slices before wrapping the ricotta.
NB – use less salt elsewhere in recipe.
Love these suggestions ❤️
“measure with your heart” is the funniest thing I’ve ever read in a recipe! I’ll be stealing that
Lol happy you like it
Since I discovered this recipe a couple months ago I have been making it about once a week! It whips up much faster than a traditional lasagna and is a delicious low carb or vegetarian option I can serve when I have guests with varied dietary restrictions. Using a mandolin is a must- I have no idea how Snegi can achieve the slices with a regular knife! So yummy, so healthy, so easy it’s a win-win-win for me.
HIIII! Thanks so much for the kind words 🙂
Yikes! I forgot my ranking but it’s a 5 star for sure!
Thanks 🙂