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    Make It Skinny Please » Recipes » Main Dishes » Zucchini Lasagna Roll Ups recipe

    Published: Sep 16, 2021 by Toni Dash · 17 Comments

    Zucchini Lasagna Roll Ups recipe

    Weight Watchers Points7
    Calories: 254kcal
    Carbs: 15g
    Protein: 21g
    Fats: 13g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    zucchini lasagna roll ups title

    Calling all traditional lasagna lovers! Zucchini Lasagna Roll-Ups are everything you love about the favorite comfort food in a fun, new form. This slimmed down version perfect for guilt-free dining!

    zucchini lasagna roll ups title

    Instead of a big slab of cheesy lasagna this recipe swaps in zucchini slices as a pasta replacement. The delicious filling is spread and rolled up then cooked in tasty marinara sauce.

    Using reduced fat ricotta and mozzarella cheese shaves off some calories leaving the big familiar flavors you love.

    We are sharing all our secrets to make this a favorite meat-free dinner recipe! They can also be frozen and reheated.

    Jump to:
    • What makes this skinny?
    • Zucchini Roll-Ups - Pro Tips
    • Recipe Ingredients + Notes
    • Variations
    • How to Salt Zucchini
    • How to make Zucchini Lasagna Roll-Ups - Step-by-Step
    • Storing leftovers
    • Freezing Zucchini Roll-Ups
    • More recipes you'll love!
    • Recipe

    Zucchini Roll Ups are delicious and filling. One serving equals 5-6 rolls ups packed with favorite lasagna flavors.

    They are not difficult to make but do take a bit of time. We've assembled our pro tips to streamline the process!

    What makes this skinny?

    • using sliced zucchini instead of lasagna pasta noodles
    • using lower calorie cheese

    A regular serving of lasagna can be 500-600 calories. This version is 250 calories for 5 roll ups and for WW SP 7 on green and 6 points for blue or purple.

    zucchini lasagna roll overhead close up

    Zucchini Roll-Ups - Pro Tips

    Use a mandoline slicer. Not to be confused with a mandolin slicer (a mandolin is a musical instrument), a mandoline allows slicing vegetables into designated thicknesses. It's a very useful kitchen tool especially for a recipe like this one. As an alternative a vegetable peeler may be used. Even with a sharp knife slicing the zucchini is very difficult.

    Slice zucchini into ⅛ inch thick slices. This thickness is the perfect to make pliable, rollable 'lasagna noodles'. Thick slices will not roll well without breaking.

    Don't skip the salting step. As with eggplant, salting the zucchini slices draws out excess water. This is needed to ensure the best results. Without doing this step the zucchini becomes watery when cooking. This technique can be used anytime you are preparing zucchini strips for cooking in a recipe.

    Secure zucchini slice on paper towel before adding filling. The zucchini slices can be slightly slippery. Placing the slice on a dry paper towel AND dabbing with a second paper towel to remove moisture makes it much easier to spread the filling.

    Spread the ricotta cheese filling with clean hands. Use clean fingers to spread the filling over the entire zucchini slice. Trust me, this is the easiest and fastest way to do it!

    zucchini lasagna roll ups side view

    Recipe Ingredients + Notes

    Zucchini. Use 3 large fresh zucchini squash. Large zucchini means long and wide. I try to make strips about 10-inchs long and 2-3 inches wide if possible. Medium zucchini can be used if needed.

    Marinara sauce. This is our favorite tomato sauce to use. Homemade sauce or jarred sauce can be used.

    Mozzarella cheese. Shredded. Use low moisture part skim mozzarella for the best lower calorie option.

    Baby Spinach. Fresh baby spinach will be wilted with the garlic before adding to the filling.

    Garlic Cloves. You'll use two.

    Ricotta Cheese. Use low fat ricotta cheese. It's the lowest calorie option while still having a great texture and flavor. By comparison low fat is about 50 calories for ¼ cup, 'part skim' is 70-80 calories for ¼ cup and whole milk ricotta is 100 calories for a ¼ cup.

    Egg. You'll use one.

    Parmesan cheese. Grated or finely shredded parmesan cheese both work.

    Fresh herbs. Basil leaves and Italian Parsley are used in the filling.

    Salt and black pepper. You'll use salt both in salting the zucchini slices and seasoning the filling. We suggest kosher salt which is a less salty tasting salt.

    zucchini roll ups ingredients

    Variations

    Add more seasonings you love. Italian Seasoning or a pinch of red pepper flakes give the ricotta filling more flavor.

    Use different pasta sauce. Any red sauce you love can be used.

    Add ground meat. Ground beef, ground turkey or other lean meat can be added to the filling. Brown the meat then add the baby spinach and garlic. Adjust calories accordingly.

    Make a meat sauce. If meat is desired but not IN the zucchini rolls, add browned ground meat to the marinara sauce.

    How to Salt Zucchini

    This step is the foundation of a great end result! It makes the zucchini less watery when it's cooked.

    As a rule of thumb use ½ teaspoon salt per pound of zucchini.

    1. In a large rimmed baking sheet add two layers of paper towels.
    2. Layer zucchini slices, side by side (single layer not overlapping) on the paper towels (refer to photo 1 below).
    3. Sprinkle a light layer of salt onto the zucchini slices.
    4. Cover with two layers of paper towels.
    5. Repeat layering until all zucchini slices are layered and salted.
    6. Add two layers of paper towels on top.
    7. Add a second baking sheet on top and place an object on top to lightly weight the baking sheet (it does not need to press down dramatically just add some light pressure).
    8. Allow to sit 10-15 minutes while you make the filling.

    How to make Zucchini Lasagna Roll-Ups - Step-by-Step

    STEP 1. Preparation

    Preheat the oven to 400 degrees F. Salt the zucchini as described above.

    STEP 2. Make the filling

    Heat a large non-stick skillet over medium heat. Spray with non-stick cooking spray and add the baby spinach and garlic (photo 2).

    Sauté to wilt the spinach and until the garlic is fragrant (3-4 minutes). Remove from heat and allow to cool slightly (photo 3).

    In a large bowl combine the low fat ricotta cheese, egg, parmesan cheese, chopped basil, chopped Italian parsley and the spinach mixture (photo 4-6).

    Season with salt and pepper. Stir to fully combine (photo 7).

    zucchini lasagana roll ups recipe steps 1-4
    zucchini lasagana roll ups recipe steps 5-8

    STEP 3. Assemble the roll-ups

    Pour 1 cup of the marinara sauce into a 9-inch baking dish.

    Place two paper towels on your work surface. Place one slice of zucchini noodles on the paper towel (this keeps it from slipping). Dab the top with another fresh paper towel to remove any moisture.

    Spread 1 tablespoon of the ricotta mixture over the length of the zucchini slice (to the end of the zucchini slice) (photo 8-9). NOTE: I find it easiest to do this with clean hands.

    Sprinkle with 1 teaspoon of the mozzarella cheese.

    Starting at one end roll the zucchini slice up (refer to photo 9).

    Place the zucchini lasagna rolls in the baking dish (photo 10), seam sides toward the edge of the pan for the first row (subsequent rolls till support each other).

    Repeat until all the filling has been used.

    zucchini lasagana roll ups steps 9-11

    STEP 4. Bake

    Spoon the remaining ½ cup of marinara sauce over the top of the roll ups and sprinkle with the remaining mozzarella cheese.

    Bake for 25-30 minutes until the zucchini is cooked through and golden on top (photo 11).

    Storing leftovers

    Store in an airtight container in the refrigerator for 2-3 days. Warm in the microwave before eating.

    Freezing Zucchini Roll-Ups

    Prepare the recipe as described. Allow the cooked roll-ups to cool completely. Add to a freezer-safe airtight container and freeze up to 30 months. Thaw in the refrigerator and reheat in the microwave or oven before eating.

    They can be frozen in portions too.

    zucchini lasanga roll in pan

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    Recipe

    zucchini lasanga roll in pan

    Zucchini Lasagna Roll Ups (slimmed down)

    Weight Watchers Points7
    Click to track Weight Watchers Points
    Zucchini Lasagna Roll-Ups are a fun, healthier spin on traditional lasagna. These have lower fat cheese which slims down the calories keeping the big flavors you love!
    5 from 71 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Diet: Gluten Free, Low Calorie, Vegetarian
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 5 minutes
    Servings: 5 6-roll up servings (total yield: 30 roll ups)
    Calories: 254kcal
    Author: Toni Dash
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    Ingredients

    • 3 large zucchini sliced into 30 ⅛-inch thick slices using a mandoline slicer or a vegetable peeler
    • salt
    • 4 cups baby spinach
    • 2 cloves garlic minced
    • 1 cup shredded low moisture part skim mozzarella cheese
    • 2 cups low fat ricotta cheese
    • 1 egg
    • ⅓ cup grated or finely shredded parmesan cheese
    • ¼ cup freshly chopped basil
    • ¼ cup freshly chopped parsley
    • pepper
    • 1 ¼ cup marinara sauce

    Instructions

    • Preheat oven to 400 degrees F.

    Salting the Zucchini (to release excess water)

    • Line a large rimmed baking sheet with two layers of paper towels. Place zucchini slices side by side on the paper towels. Sprinkle with salt (½ teaspoon per pound of zucchini).
    • Place two more layers on top and repeat until all the zucchini slices are on the baking dish and finish with a double layer of paper towels.
    • Place a second baking sheet on top and an object on top to press it down slightly.
    • Allow to sit for 10-15 minutes for the liquid to be released.

    Making the filling

    • Heat a large non-stick skillet over medium heat. Spray with non-stick cooking spray and add the baby spinach and garlic.
    • Saute to wilt the spinach and until the garlic is fragrant (3-4 minutes). Remove from heat and allow to cool slightly.
    • In a large bowl combine the low fat ricotta cheese, egg, parmesan cheese, chopped basil, chopped Italian parsley and the spinach garlic mixture. Season with salt and pepper. Stir to fully combine.

    Assembling the Roll Ups

    • Pour ¾ cup of the marinara sauce into a 9-inch baking dish.
    • Place two paper towels on your work surface. Remove one of the zucchini slices from the paper towel and add to the fresh paper towels.
      Dab the top with another fresh paper towel.
    • Spread 1 tablespoon of the ricotta mixture over the length of the zucchini slice. NOTE: I find it easiest to do this with clean hands.
    • Sprinkle with 1 teaspoon of the mozzarella cheese.
    • Starting at one end roll the zucchini slice up. Place seam side facing the edge of the baking dish. NOTE: after the first row the roll ups will support each other.
    • Repeat until all the filling has been used.

    Bake

    • Spoon the remaining ½ cup of marinara sauce over the top of the roll ups and sprinkle with the remaining mozzarella cheese.
    • Bake for 25-30 minutes until the zucchini is cooked through and golden on top.

    Notes

    Storing leftovers
    Store in an airtight container in the refrigerator for 2-3 days. Warm in the microwave before eating.
    Freezing Zucchini Roll-Ups
    Prepare the recipe as described. Allow the cooked roll-ups to cool completely. Add to a freezer-safe airtight container and freeze up to 30 months. Thaw in the refrigerator and reheat in the microwave or oven before eating.
    They can be frozen in portions too.
    Weight Watchers points on previous program (WW SmartPoints):
    • Green: 7
    • Blue: 6
    • Purple: 6

    Nutrition

    Calories: 254kcal | Carbohydrates: 15g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 672mg | Potassium: 894mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3244IU | Vitamin C: 43mg | Calcium: 487mg | Iron: 3mg
    Tried this recipe? Please share it!Mention @MakeItSkinnyPlease or tag #MakeItSkinnyPlease!
    « Easy Homemade Marinara Sauce recipe
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Caitlin says

      January 11, 2022 at 5:36 pm

      5 stars
      Love the use of zucchini in this recipe, so delicious!

      Reply
    2. Wanda says

      January 11, 2022 at 4:48 pm

      5 stars
      Such a delicious way to use zucchini!

      Reply
    3. Holley says

      January 11, 2022 at 4:32 pm

      5 stars
      What a great way to cut out carbs! I can eat this entire dish! Yum!

      Reply
    4. Anjali says

      January 11, 2022 at 4:23 pm

      5 stars
      Love this healthier version of lasagna roll ups!! It was super easy to make and was light, fresh and flavorful. The perfect meatless meal for our family!

      Reply
    5. katerina says

      January 11, 2022 at 1:10 pm

      5 stars
      This was such a huge hit at our house! Everyone loved it! Thank you for a fantastic recipe!

      Reply
    6. Samantha says

      January 11, 2022 at 12:59 pm

      5 stars
      This was the perfect healthy dinner recipe to add to our January rotation, but everybody loved it so much that I know I'll be making it throughout the year! In fact, this might be my new favorite way to get in my veggies. 🙂

      Reply
    7. Betsy says

      January 11, 2022 at 12:22 pm

      5 stars
      Oh my goodness! This is incredible! Absolutely delicious and I LOVE that it's low carb! I will need to be making this more for sure!

      Reply
    8. Mike Zielonka says

      September 24, 2021 at 2:13 pm

      5 stars
      You're a recipe genius! Keep these coming!!!!!

      Reply
    9. Kara says

      September 16, 2021 at 9:16 am

      5 stars
      My family doesn't like ricotta, so I used cottage cheese instead. They turned out delicious! One of my new favorite ways to use zucchini!

      Reply
      • Toni Dash says

        September 16, 2021 at 2:11 pm

        Genius swap Kara!

        Reply
    10. Matt Taylor says

      September 16, 2021 at 9:07 am

      5 stars
      Two of my favorite things combined, Lasagna and roll-ups! Such a clever way to use the zucchini, and super good too! Love it!

      Reply
    11. Krystle says

      September 16, 2021 at 8:39 am

      5 stars
      These are delicious and I don't miss the pasta at all. I think I actually like it better than the traditional version.

      Reply
    12. Stephanie S says

      September 16, 2021 at 8:27 am

      5 stars
      Absolutely LOVE these. My family loves lasagna but it's too much for me. The swap of the zucchini, lower fat cheese and the rolls ups won everyone over. Perfect for all.

      Reply
    13. Dannii says

      September 16, 2021 at 8:16 am

      5 stars
      What a great low carb option for a lasagna.

      Reply
    14. Mary says

      September 16, 2021 at 8:10 am

      5 stars
      These were delicious and such a fun change to regular lasagna. Perfectly filling but I just felt better eating them.

      Reply
    15. Tavo says

      September 16, 2021 at 7:34 am

      5 stars
      Such a great recipe! I love making eggplant involtinis, and making these zucchini ones, was lovely!

      Reply
    16. Rachna says

      September 16, 2021 at 7:32 am

      5 stars
      These are absolutely delicious. I like the healthy touches of using slim cheese and zucchini in the recipe.

      Reply

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