Name: Zucchini Lasagna Roll-Ups With Spinach and Cheese
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Ingredients: 3 large zucchini, sliced lengthwise into 1/8-inch planks; 2 cups marinara sauce; 2 tablespoons olive oil, divided; salt and black pepper, to taste; 1 tablespoon olive oil or butter; 3 cloves garlic, minced; 5 ounces fresh baby spinach; 1 1/2 cups whole milk ricotta cheese; 1 large egg; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, plus extra for topping; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons chopped fresh basil or parsley; 1/2 lemon, zested

Zucchini Lasagna Roll-Ups With Spinach and Cheese taste rich and cheesy with a fresh, light bite that keeps the dish from feeling heavy. This recipe works well for anyone who wants classic lasagna flavor with fewer carbs in about 55–65 minutes total. I tested versions of this for my own weeknight dinners, and my kids now ask for the “green lasagna rolls” on repeat.

Why Make This Zucchini Lasagna Roll-Ups With Spinach and Cheese at Home

You get all the cozy comfort of lasagna without a brick of pasta sitting in your stomach. Thin zucchini slices stay tender but not mushy, and the spinach cheese filling tastes creamy and savory.

You also control the salt, the quality of cheese, and the amount of sauce. The recipe works well for meal prep, and leftovers reheat beautifully for lunches or busy nights.

My whole family devoured these Zucchini Lasagna Roll-Ups With Spinach and Cheese and fought over the last cheesy roll-up ★★★★★

Ingredients You Need

Zucchini and basic components

3 large zucchini
- Choose straight, medium-thick zucchini so they slice evenly.
- Avoid very small ones since they break when you roll them.
2 cups marinara sauce
- Use your favorite jarred marinara for a shortcut.
- I like a thicker, low-sugar brand so the dish does not turn watery.
1 tablespoon olive oil
- Use it to brush the zucchini and lightly oil the baking dish.
Salt and black pepper
- Season the zucchini slices and the filling lightly.

Spinach and cheese filling

1 tablespoon olive oil or butter
- Either works; butter adds a richer flavor, olive oil keeps it lighter.
3 cloves garlic, minced
- Fresh garlic gives the best flavor; jarred minced garlic works in a pinch.
5 ounces fresh baby spinach
- You can use frozen chopped spinach; squeeze it very dry before adding.
1 ½ cups whole milk ricotta cheese
- Part skim ricotta works if you want to cut some fat.
- Stir the ricotta well so it turns smooth and spreadable.
1 large egg
- Helps the filling set so it stays inside the rolls.
1 cup shredded mozzarella cheese, divided
- Use low-moisture, part-skim mozzarella so it melts nicely without too much grease.
½ cup grated Parmesan cheese, plus extra for topping
- Freshly grated tastes best and melts into the filling.
½ teaspoon dried Italian seasoning or a mix of dried basil and oregano
¼ teaspoon crushed red pepper flakes (optional, for a little heat)

Optional flavor boosters

2 tablespoons chopped fresh basil or parsley
Zest of ½ lemon for a brighter flavor in the filling

Equipment list

Sharp chef’s knife or mandoline slicer
- A mandoline gives very even slices; use the hand guard and go slow.
Large baking sheet
- You will pre-bake or grill the zucchini slices on this.
9×13 inch baking dish
- Glass or ceramic both work.
Large skillet
- Use it to wilt the spinach and cook the garlic.
Mixing bowls and a spatula
Tongs or a thin spatula to handle the zucchini slices

Tips & Mistakes

Slice zucchini lengthwise about ⅛ inch thick so they roll easily and do not break.
Pat zucchini slices dry after salting or pre-baking so the dish does not turn watery.
Do not skip pre-cooking the zucchini; raw slices release too much liquid in the oven.
Spread a thin layer of filling; overfilling causes the rolls to burst open.
Roll the zucchini snugly but not too tight so the filling stays in place.
Use thicker marinara sauce; very thin sauce makes the bottom soggy.
Keep some mozzarella for the top so you get that golden, bubbly cheese crust.
Let the roll-ups rest 10 minutes after baking so they set and slice cleanly.
Taste the filling before you add the egg so you can adjust salt and seasoning.
If you use frozen spinach, squeeze it in a clean towel until almost dry to avoid excess moisture.

How to Make Zucchini Lasagna Roll-Ups With Spinach and Cheese

Prep the zucchini

Preheat the oven to 400°F and lightly oil a large baking sheet and a 9×13 baking dish.
Trim the ends off the zucchini and slice them lengthwise into long planks about ⅛ inch thick.
Lay the slices on the baking sheet in a single layer, brush lightly with olive oil, and season with salt and pepper.
Bake 8–10 minutes until the slices turn flexible but not mushy, then cool them slightly on a rack or a clean towel.

Cook the spinach

Heat 1 tablespoon olive oil or butter in a large skillet over medium heat.
Add the minced garlic and cook about 30 seconds until it smells fragrant.
Add the spinach and cook, stirring, until it wilts and most moisture cooks off.
Transfer the spinach to a cutting board, cool slightly, then chop it finely.

Mix the cheese filling

In a mixing bowl, stir together ricotta, ½ cup mozzarella, Parmesan, Italian seasoning, red pepper flakes, and chopped spinach.
Add lemon zest and fresh herbs if you use them.
Taste and adjust salt and pepper.
Add the egg and stir until the filling looks smooth and creamy.

Assemble the roll-ups

Spread about ½ cup marinara sauce over the bottom of the baking dish.
Lay a zucchini slice flat on a board, blot it with a paper towel if it looks wet, and spoon about 1 to 1 ½ tablespoons filling along the length.
Roll it up gently from one short end to the other and place it seam side down in the sauced baking dish.
Repeat with the remaining zucchini and filling, nestling the roll-ups close together.

Top and bake

Spoon the remaining marinara sauce over the tops of the roll-ups.
Sprinkle the remaining ½ cup mozzarella and extra Parmesan evenly over everything.
Cover the dish loosely with foil, tenting it slightly so the cheese does not stick.
Bake at 400°F for 20 minutes, then remove the foil and bake 10–15 minutes more until the cheese bubbles and turns golden in spots.

Rest and serve

Let the Zucchini Lasagna Roll-Ups With Spinach and Cheese rest 10 minutes so the filling sets.
Sprinkle with extra fresh basil or parsley.
Serve warm with extra sauce from the pan spooned over the top.

Variations I've Tried

I swap half the ricotta with cottage cheese when I want extra protein and a lighter texture. I also add cooked crumbled Italian sausage or ground turkey to the marinara for a meatier version. Sometimes I mix in sautéed mushrooms or finely chopped roasted red peppers with the spinach for more veggies and flavor.

You can use yellow squash in place of some zucchini for a pretty color mix. I also tried a spicy version with extra red pepper flakes and a spicy marinara, which worked great for heat lovers. If you need it gluten free, just confirm that your marinara and cheeses use gluten free ingredients.

How to Serve Zucchini Lasagna Roll-Ups With Spinach and Cheese

Serve these Zucchini Lasagna Roll-Ups With Spinach and Cheese with a simple green salad and garlic bread or crusty bread. Add a side of roasted vegetables like broccoli or carrots for more color and nutrition. Kids often enjoy these with a side of fruit and a glass of milk, while adults might like sparkling water with lemon or a light iced tea. The roll-ups also work well as part of a bigger Italian-style spread with a big salad and maybe some grilled chicken on the side.

How to store

Fridge: Cool completely, then store in an airtight container up to 4 days.
Freezer (unbaked): Assemble the roll-ups in a freezer-safe dish, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge before baking.
Freezer (baked leftovers): Cool fully, portion into containers, and freeze up to 2 months.
Reheating: Reheat in a covered baking dish at 350°F until hot in the center, about 15–20 minutes from the fridge or 25–30 minutes from frozen; you can also reheat single portions in the microwave in 45–60 second bursts, then finish a minute under the broiler for a melty top.