If you’re looking for a healthy, low-carb, and gluten-free twist on a classic Italian favorite, these Zucchini Lasagna Roll-Ups With Spinach and Cheese are going to be your new go-to dinner. They offer all the comforting, cheesy goodness of traditional lasagna, without the heaviness of pasta.

What makes this recipe even better? It’s vegetarian-friendly, packed with veggies, and ideal for meal prepping. Plus, it’s visually stunning—perfect for impressing guests or getting picky eaters excited about vegetables.

Not only is zucchini a great substitute for pasta because of its light texture and mild flavor, but it’s also incredibly nutritious. Learn more about the nutritional benefits of zucchini, including how it’s rich in antioxidants and low in calories—making it a great option for anyone watching their carb intake.

To make these roll-ups perfectly, it’s important to slice the zucchini uniformly. This helps them roll tightly and bake evenly. A mandoline is ideal—just be careful! If you’ve never used one before, here’s a helpful guide on how to safely slice zucchini thin.

What Are Zucchini Lasagna Roll-Ups?

Zucchini Lasagna Roll-Ups are a no-pasta lasagna alternative where thin slices of zucchini are used in place of noodles. These slices are filled with a creamy ricotta and spinach mixture, rolled up, topped with sauce and cheese, and baked to perfection.

Unlike traditional lasagna, these roll-ups are:

Easier to portion
Less carb-heavy
Great for gluten-sensitive eaters
More visually appealing (yes, Instagram-worthy!)

Health Benefits of Zucchini & Spinach

Let’s break down why this dish is more than just delicious:

Zucchini is low in carbs and calories but high in fiber, vitamin C, potassium, and antioxidants.
Spinach adds a boost of iron, calcium, and folate, which support energy levels and bone health.
The dish is naturally gluten-free and can easily be made keto or vegetarian.

Ingredients You’ll Need

Here’s what you’ll need to make this dish:

6 large zucchinis, sliced lengthwise into thin strips
1 container (16 oz) ricotta cheese
2 large eggs
¾ cup grated Parmesan, divided
1 cup shredded mozzarella
1½ cups marinara sauce — store-bought or make your own marinara sauce
1–2 cups fresh spinach (or thawed frozen spinach)
½ tsp garlic powder
Salt and pepper to taste

Optional additions:

Nutmeg (for extra warmth)
Red pepper flakes (for a spicy kick)
Lemon zest (for a bright twist)
Fresh basil or parsley for garnish

Prepping the Zucchini

Properly prepping the zucchini ensures the roll-ups stay intact and aren’t watery.

Slice zucchini lengthwise into ⅛” thick strips.
Lay slices on a paper towel, sprinkle with salt, and let them sit for 10–15 minutes.
Pat dry with another towel to remove moisture.

Pro Tip: Don’t skip this step. It prevents sogginess during baking.

Making the Ricotta-Spinach Filling

In a large bowl, combine:

Ricotta cheese
Eggs
Cooked and drained spinach (squeeze out excess moisture)
Garlic powder
Salt and pepper
½ cup grated Parmesan

Mix until smooth and creamy.

How to Assemble the Roll-Ups

Now comes the fun part!

Preheat your oven to 400°F (200°C).
Spread a thin layer of marinara sauce on the bottom of a 9″x13″ baking dish.
Lay out each zucchini slice and spread about 1 tablespoon of the ricotta filling onto each one.
Spoon a small amount of marinara over the filling and sprinkle with mozzarella.
Roll up the zucchini and place seam-side down in the baking dish.
Repeat until the dish is full.
Top with remaining marinara, mozzarella, and the rest of the Parmesan.

Baking the Roll-Ups

Cover with foil and bake for 20 minutes.
Uncover and bake for another 10 minutes, or until the cheese is melted and bubbly.
Let rest for 5–10 minutes before serving.

How to Serve Zucchini Lasagna Roll-Ups

Pair with:

A light garden salad
Roasted garlic bread
Quinoa or cauliflower rice for a heartier meal

Garnish with fresh basil or parsley for extra flavor and presentation.

Storing & Reheating

These roll-ups store well, making them great for leftovers and meal prep.

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze baked roll-ups in a freezer-safe container for up to 2 months.
Reheat: Warm in the oven at 350°F until heated through, or microwave in 1-minute increments.

Recipe Variations

Feel free to customize!

Add protein: Try ground turkey, chicken, or lentils.
Make it vegan: Use cashew ricotta and vegan mozzarella.
Spice it up: Add red chili flakes or a dash of hot sauce.

Common Mistakes to Avoid

Skipping the salt-and-drain step: This leads to watery results.
Overfilling the rolls: Makes them hard to roll and prone to falling apart.
Undercooking zucchini: You want it tender but not mushy.

Zucchini Roll-Ups vs. Traditional Lasagna

Feature	Zucchini Roll-Ups	Traditional Lasagna
Base	Zucchini slices	Pasta sheets
Carb content	Low	High
Prep time	Slightly longer (due to slicing)	Moderate
Nutrition	Vegetable-packed	Heavier and starch-based

Frequently Asked Questions

Can I make zucchini roll-ups ahead of time?
Yes! Assemble them up to 24 hours ahead and refrigerate before baking.

Do I need to cook the zucchini before rolling?
No need! Just make sure to slice thin and salt them to draw out moisture.

What can I use instead of ricotta cheese?
Cottage cheese or even goat cheese works well. For a vegan option, try almond or tofu ricotta.

Can I freeze zucchini lasagna roll-ups?
Absolutely. Let them cool completely, then freeze in an airtight container.

Why are my zucchini roll-ups watery?
You likely skipped the salting step or didn’t squeeze the spinach enough. Always drain your veggies!

Enjoy your light, cheesy, and guilt-free comfort food masterpiece. These Zucchini Lasagna Roll-Ups With Spinach and Cheese are sure to become a staple in your kitchen—whether you’re eating clean, going low-carb, or just craving something delicious and different.