zucchini lasagna roll ups in a glass baking dish on table with white towel and wooden spoon

Truly one of the best dinners I have had in awhile! These zucchini lasagna roll ups are light yet comforting, combine some of the best flavors (hi tomato sauce and cheese, I love you), and are such a fun take on dinner!

I could not wait to get this amazing recipe on the blog for you all!

These zucchini roll ups are a grain free, fun spin on classic lasagna noodles. Using zucchini not only keeps this dish gluten/grain free, but it adds an extra green veggie to your meal. Such a win!

I know you guys are absolutely going to love this cozy, flavorful dish!

zucchini lasagna roll ups in a glass baking dish on table with white towel and wooden spoon

I used an almond milk ricotta here, but you can also use my cashew ricotta recipe or classic ricotta! Whatever works for you 🙂

We enjoyed this two different ways- once with a big salad, and then another time with pasta and marinara on the side. Both ways were amazing! It depends if you’re looking for a less starchy meal, or craving all the cozy carbs.

zucchini lasagna roll ups in a glass baking dish

The combination of creamy ricotta, savory tomato sauce, and melty parmesan is pure perfection. I love these with ground beef, but you can sub ground turkey or chicken, or leave the meat out entirely for a vegetarian option!

I definitely see myself making this dish often while zucchini is so abundant right now…but I see myself making these beyond zucchini season too lol. I try my best to eat seasonally, but there are just some things I can’t pass up out of season! Plus, this dish is too comforting to not eat in the colder months. I just love it!

zucchini lasagna roll ups in a glass baking dish

To make the zucchini “noodles” you’re going to need a mandoline to cut 1/4″ thick pieces. I tried a few with a knife, but wasn’t very successful in getting uniform sizes. But, if you have great knife skills you might be able to swing it!

I honestly found assembling these to be pretty mindless and therapeutic! If you’re serving a bigger group, you can totally double this and use a bigger baking dish. Once you get in the swing of it, assembling is pretty quick and shouldn’t take you too long to make a double batch!

I am so excited to hear what you think of these delicious zucchini lasagna roll ups! Enjoy friends! xo

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Zucchini Lasagna Roll Ups (gluten free)

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 45 servings 1x
  • Category: Dinner

Description

Grain free, low carb zucchini lasagna roll ups. Both a vegetarian and a meat option!


Ingredients

Scale
  • 2 large zucchinis, cut with a mandoline into long 1/4″ thick pieces 
  • Oil spray
  • 1 lb grass fed beef (optional for vegetarian; see note to sub turkey or chicken*)
  • 1/4 tsp Italian seasoning
  • 1/8 tsp garlic powder
  • Pinch of red pepper flakes
  • 10 oz ricotta (dairy free or regular)
  • 1 + 1/2 cups marinara sauce, divided 
  • 3/4 cup shredded parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. Place the zucchini slices flat on the baking sheet and season with salt and light spray with avocado oil. Bake for 12 minutes then set aside to cool.
  3. While zucchini is cooling, cook the beef in a pan over medium heat with salt, pepper, italian seasoning, garlic powder, and red pepper flakes. U se a spoon to break up the meat and cook until no longer pink, about 5-7 minutes. Remove from heat.
  4. Spread 1/2 cup of marinara in a 8″ pie dish or 8×8″ baking dish (if doubling, use a 9×13″ baking dish). 
  5. To assemble the roll ups, spread 1-2 tbsp of ricotta on each zucchini piece, then spread about 1 tbsp marinara and about 1 tbsp of the beef.
  6. Carefully roll up each zucchini “noodle” and set in baking dish on top of marinara. Press each roll up against the other to help keep the roll up closed. 
  7. Pour any remaining marinara over the top then sprinkle with the parmesan.
  8. Bake, uncovered, for 20-25 minutes, until cheese is melty and slightly browned. Serve and enjoy! 

Notes

*If subbing ground chicken or turkey, be sure to add a little oil to the pan before cooking to avoid sticking. 

Gluten Free, Lunch + Dinner, Recipes, Vegetarian

Category:

Aug 14, 2020

Zucchini Lasagna Roll Ups (gluten free)

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Staci M. says:

    Delicious!! I will definitely be making this again. So comforting and satisfying.

  2. Morgan says:

    This was delicious-omg! We are vegetarian and cooked the zucchinis in all the meat spices to add more flavor to the dish! Highly recommend!!

  3. Jackie says:

    This recipe was so easy and so delicious! It’s the joy of comfort food with out the weighted down feeling after! I paired with a little orzo and a side salad and it we perfect!

  4. Suzie says:

    Delicious and easy, I made a double batch to use up all the zucchini. It was delicious! Thanks

  5. Noa says:

    Delicious! Easy to make and filling!

  6. Sara M says:

    This was so good and easy!! A perfect week night meal, so comforting and light.

  7. Anna Grace says:

    Your recipes never cease to amaze me! I have never had anything of yours that wasn’t full of flavor, including these zucchini lasagna roll ups! I’m literally eating them as I type this!

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Simple. Attainable. Gathered Nutrition.