Print

Healthy Zucchini Noodle Lasagna Roll-Ups: Easy Low-Carb Dinner

zucchini noodle lasagna roll-ups - featured image
Print Recipe

These Healthy Zucchini Noodle Lasagna Roll-Ups are a low-carb, gluten-free twist on classic lasagna. Thin zucchini strips are rolled with a creamy ricotta and spinach filling, topped with marinara and mozzarella, then baked to bubbly perfection. A quick and easy weeknight dinner that feels indulgent but keeps you feeling good.

Ingredients

Scale
  • 4 medium zucchini (about 8 inches long each)
  • 1 teaspoon salt
  • 15 ounces whole milk ricotta cheese
  • 1 large egg, room temperature
  • 1/2 cup grated Parmesan cheese, freshly grated
  • 2 cups fresh spinach, roughly chopped (about 3 ounces)
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh basil, chopped
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese, part-skim
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread about 1/2 cup of marinara sauce on the bottom of a 9×13 baking dish.
  2. Wash and dry the zucchini, trim off the ends. Using a vegetable peeler or mandoline, slice each zucchini lengthwise into strips about 1/8-inch thick. You should get about 8-10 strips per zucchini. Set aside the first and last strips (they are harder to roll).
  3. Lay the zucchini strips in a single layer on paper towels. Sprinkle both sides lightly with salt (about 1 teaspoon total). Let them sit for 15-20 minutes. Pat them dry with another paper towel, pressing gently.
  4. In a medium bowl, combine the ricotta, egg, Parmesan, chopped spinach, minced garlic, black pepper, red pepper flakes (if using), and fresh basil. Mix until well combined. Taste and adjust salt and pepper if needed.
  5. Take one zucchini strip and pat it dry one more time. Place about 2 tablespoons of the ricotta mixture at one end of the strip, spreading it into a thin, even layer. Leave about 1/2 inch at the other end uncovered. Starting from the filled end, roll the zucchini strip gently but firmly. Place it seam-side down in the prepared baking dish. Repeat with the remaining strips (about 16-20 roll-ups).
  6. Pour the remaining 1 1/2 cups of marinara sauce over the roll-ups, spreading it evenly. Sprinkle the shredded mozzarella over the top.
  7. Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. For a deeper golden top, switch to broil for the last 2 minutes, watching carefully.
  8. Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley and extra basil before serving.

Notes

Don’t skip the salting step—it prevents watery roll-ups. If a zucchini strip cracks while rolling, press it back together; the cheese and sauce will seal it during baking. Let the roll-ups rest after baking to firm up for easier serving. For a heartier meal, add cooked Italian sausage or ground turkey to the marinara sauce.

Nutrition

Keywords: zucchini lasagna roll-ups, low-carb lasagna, healthy zucchini noodles, gluten-free lasagna, keto dinner, easy weeknight dinner, vegetarian lasagna

Find it online: https://spoonette.com/healthy-zucchini-noodle-lasagna-roll-ups-easy-low-carb-dinner/