Easy Zucchini Lasagna Ricotta Rolls

4.78 from 9 votes

This post may contain affiliate links. Please read our disclosure policy.

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.
 
4.78 from 9 votes
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 40 minutes

Ingredients 

  • 4 zucchini’s, I would slice 5 just to be safe
  • light drizzle of olive oil, or any oil
  • cup fresh ricotta, 1/2 cup is also fine but you may have leftover filling
  • 1 large egg, optional
  • cup grated parmigiano cheese
  • 3 basil leaves or to taste , optional
  • pinch of salt, to taste
  • 1 cup marinara sauce
  • 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.

Video

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. 
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

20 Comments

  1. I know this will be great. I’m also thinking of making this in two loaf pans layering the zucchini like a lasagna noodle. If the biggest struggle for newbies is making the roll ups, this might be another option removing the difficulty for those folks.