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–+ servings
Zucchini Lasagna Rolls

Mouthwatering Zucchini Lasagna Rolls: A Gluten-Free Delight

These Zucchini Lasagna Rolls are a delicious gluten-free option that feels indulgent yet light.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 rolls
Course: PASTA
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ricotta Filling
  • 1 cup Ricotta Cheese for a richer flavor, try full-fat ricotta
  • 1/2 cup Low-Fat Cottage Cheese can be replaced with more ricotta for a creamier filling
  • 1/2 cup Shredded Parmesan Cheese substitute with nutritional yeast for a dairy-free option
  • 1/4 cup Chopped Flat Leaf Parsley can swap for basil for a different flavor
  • 1/4 cup Chopped Fresh Basil dried basil can be used if fresh is not accessible
  • 1 teaspoon Kosher Salt adjust according to dietary needs
  • 1/2 teaspoon Garlic Powder fresh minced garlic can be used instead
  • 1/4 teaspoon Red Pepper Flakes omit if you prefer a milder dish
For the Zucchini Rolls
  • 2 large Zucchini the primary component replacing pasta
  • 1 pound Mild Italian Turkey Sausage omit or use a meat alternative for vegetarian options
For Assembly
  • 2 cups Marinara Sauce substitute with homemade tomato sauce or pesto
  • 1 cup Shredded Mozzarella Cheese substitute with dairy-free cheese for a vegan version

Equipment

  • Mixing Bowl
  • Grill
  • baking dish
  • Oven

Method
 

How to Make Zucchini Lasagna Rolls
  1. Prepare Ricotta Filling: In a mixing bowl, combine ricotta, cottage cheese, Parmesan, parsley, basil, garlic powder, red pepper flakes, and salt. Blend until smooth for a creamy filling, then refrigerate to firm it up.
  2. Grill Zucchini: Heat your grill to medium-high. Slice zucchini into planks about 1/4 inch thick and grill for about 2 minutes on each side until they are soft and tender.
  3. Preheat Oven: Set your oven to 375°F (190°C) so it's ready for baking.
  4. Assemble Rolls: Spread a layer of marinara sauce at the bottom of a baking dish. Fill each zucchini plank with a generous spoonful of the ricotta mixture and crumbled sausage, then roll tightly and place seam-side down in the sauce.
  5. Top and Bake: Cover the assembled rolls with remaining marinara sauce. Sprinkle shredded mozzarella cheese on top, then bake for 20-25 minutes until the cheese is bubbly and golden brown.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 10gProtein: 26gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 300mgIron: 2mg

Notes

Optional: Garnish with fresh basil before serving for an added burst of flavor. Store leftover Zucchini Lasagna Rolls in an airtight container in the refrigerator for up to 3 days.

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