Zucchini lasagna rolls are lasagna noodles filled with a zucchini cheese filling that's rolled up and baked to perfection in the oven. They're perfectly portioned for dinners and meal prep for the week!
I love an easy casserole dish dinner. One of my favorites is meatless baked ziti - perfect for meatless Mondays! If you love baked ziti, you'll want to give these lasagna rolls a try next.
Lasagna noodles are filled with a zucchini and herb cheese filling, topped with marinara sauce and more cheese, and baked to perfection in the oven.
Zucchini lasagna rolls are perfectly portioned and easy to serve straight from the oven - no slicing required! I like to serve mine with turkey zucchini meatballs for a complete meal. They're also great for meal prep and reheat beautifully throughout the week.
Ingredients and substitutions
- Lasagna noodles - You'll need 12 lasagna noodles for this recipe. It's a great way to use a partial box of lasagna noodles you might already have in the pantry.
- Zucchini - You'll need about 1.5 cups of finely shredded zucchini that's been squeezed to remove as much liquid as possible. We want to squeeze all that liquid out so that it doesn't make the cheese filling runny.
- Cheeses - Ricotta, mozzarella, and parmesan cheeses make up the cheese filling of your lasagna rolls. Mozzarella can be substituted with an Italian cheese blend if desired.
- Seasoning - Salt, pepper, and Italian seasoning add flavor to the cheese filling. Italian seasoning can be substituted with an equal amount of your favorite Italian herbs, like basil, oregano, and thyme.
- Marinara sauce - Use your favorite jarred marinara or use a homemade sauce. I like making this recipe with vegetable pasta sauce to sneak in some extra veggies and fresh flavor.
- Egg - One egg helps bind the cheese filling together as it bakes.
Tips and tricks
Cook until 1 minute shy of al dente - To help prevent a watery casserole, you'll want to cook your lasagna noodles to 1 minute shy of al dente (according to your pasta's package directions). Your pasta will continue to soak up liquid as it bakes in the oven and your casserole will turn out perfectly cooked.
Casserole size - You'll need a 9x13 casserole dish or baking pan for this recipe.
Rinse and assemble immediately - After your lasagna noodles are finished cooking, rinse with cold water until they're easy to handle and slightly warm. Assemble your rolls while the lasagna noodles are still pliable. If they're left to sit too long they'll stick together and become difficult to handle.
Don't overbake - Baking your casserole for too long can cause it to turn out dry. We're only cooking the casserole long enough to cook the filling and make sure everything's hot and bubbly.
Storage
Zucchini lasagna rolls will keep in the refrigerator for 3 to 4 days and reheat well in the microwave.
While lasagna rolls can technically be frozen and thawed, the texture will change and quality is reduced.
Frequently asked questions
Parmesan cheese is made with animal rennet, which means it's not vegetarian friendly. To make this dish vegetarian friendly, look for parmesan cheese made with "vegetable rennet" instead.
I like to serve mine with some turkey meatballs for added protein. Some garlic bread and a side salad also make a great addition. You could also add some crumbled and cooked ground beef or sausage to the marinara sauce for additional protein.
Pasta casseroles can turn out watery for a few reasons. Adding very wet pasta, not squeezing the liquid from your zucchini, and adding extra wet ingredients can all make your casserole turn out watery. Give your lasagna noodles a pat on each side with a paper towel before assembly. Make sure your zucchini is squeezed out very well before adding to the filling. Bake your casserole uncovered so it has a chance to release excess water in the form of steam while it bakes.
📖 Recipe
Zucchini Lasagna Rolls
Ingredients
- 12 lasagna noodles
- 1.5 cups (200 g) finely grated zucchini, extra liquid squeezed out
- 15 ounces (425 g) ricotta cheese
- 2 cups (226 g) shredded mozzarella cheese, divided
- ½ cup parmesan
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 24 ounces (680 g) marinara sauce
Instructions
- Preheat oven to 350℉. Lightly grease a 9x13 casserole dish and set aside.
- In a pot of salted boiling water, cook lasagna noodles to 1 minute shy of al dente according to package directions. Drain and rinse with cold water until lasagna noodles are easy to handle.
- While noodles are cooking, prepare filling. To a bowl, add zucchini (squeeze as much liquid out as possible before adding), ricotta, half of the mozzarella cheese, parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until combined.
- Pour about 1 cup of the marinara sauce into your prepared 9x13 dish and spread into an even layer. Set aside.
- Pat lasagna noodles dry with a paper towel and lay out on a flat surface. Add about ¼ cup of your cheese mixture to each noodle and spread it edge to edge. Roll the noodles up and place into the prepared casserole dish.
- Pour remaining marinara sauce on top. Sprinkle with reserved mozzarella cheese.
- Bake, uncovered, for 30 minutes, or until cheese is melted across the top and casserole is bubbling around the edges.
Recommended Equipment
Notes
- Leftovers will keep for about 3 to 4 days in a tightly sealed container in the refrigerator and reheat well.
- Crumbled and cooked ground beef or sausage can be added to the marinara sauce for added protein. I like to serve lasagna rolls with meatballs, garlic bread, and a side salad for a complete meal.
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