This Eggless Lasagna Zucchini Rolls recipe offers a lighter version of a classic Italian dish and comes together in less than 30 minutes. Believe me, you don’t need to be a vegetarian to enjoy this dish!
This is one of my all-time favorite lasagna recipes. It’s vegetarian, and I promise you that you won’t miss the meat or the pasta. Seriously. I love that this one is on the lighter side and comes together quickly.
I realize that I’ve posted several meatless recipes lately. Hopefully, I’m not boring you! We really enjoy these kinds of recipes. They are not only an easy way to eat healthfully but a great way to save money too.
We really enjoy this kind of recipe. The kids love to help me to roll the zucchinis. They feel so proud! And then they eat the rolls without any complaints. Plus, we had a good time in the kitchen. Win-Win.
You are going to love these lasagna zucchini rolls! They are creamy, cheesy, and saucy. So let’s get rolling!
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Zucchini – about 4.
- Olive oil
- Ricotta cheese
- Pecorino cheese
- Lemon zest
- Spinach leaves
- Basil leaves
- Garlic powder
- Salt and black pepper
- Marinara sauce – I used store-bought marinara sauce.
- Cherry tomatoes
- Heavy cream
- Parmesan cheese
STEP-BY-STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Slice and roast the zucchini.
2 – Combine the filling ingredients.
3 – Fill and roll the roasted zucchini.
4 – Bake.
EXTRA TIPS
Don’t slice the zucchini too thin, or they will break when you try to roll them. I got about 5 slices from each zucchini; of course, it will depend on the size of the zucchini. I suggest buying zucchini that are long. Discard the two outer slices that are mainly skin.
Let the strips of zucchini cool down before you roll them up.
If you like to try new flavor combinations, you can substitute spinach leaves for tarragon leaves.
MORE VEGETARIAN DINNER IDEAS YOU’LL LOVE
- One-Pot Creamy Alfredo Pasta with Bacon and Peas
- Cheesy Gnocchi Casserole
- Eggless Lentil Patties
- Cheesy Enchilada Rice and Beans Casserole
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Eggless Lasagna Zucchini Rolls
Ingredients
- 4 zucchini
- 2 tablespoons olive oil
- 2 cups ricotta cheese
- 1 cup pecorino cheese, shredded
- 1 tablespoon lemon zest, finely grated
- 1/2 cup fresh spinach leaves, finely chopped
- 1/2 cup fresh basil leaves, finely chopped
- 1 teaspoon garlic powder (see notes)
- Salt and black pepper to tastes
- 24 oz of your favorite marinara sauce (I used Ragú® Sauce)
- 1 1/2 – 2 cups cherry tomatoes
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 425º F (218º C). Line a baking sheet with parchment paper.
- Cut boths end of the zucchini. Carefully, slice lengthways into 1/4-inch slices (see notes). Lightly brush each slice with olive oil. Place on baking trays and roast for 5 – 8 minutes, or until fork tender and lightly brown. Set aside.
- Reduce oven temperature to 400º F (200º C).
- Combine ricotta, pecorino, lemon zest, tarragon, basil, spices, salt and pepper in a large bowl. Set aside.
- Place marinara sauce into a 9×9 baking dish; evenly distribute the cherry tomatoes over the marinara sauce.
- Add about 1 tablespoon of the ricotta mixture on each slice of zucchini and roll to enclose. Place rolls over the marianara sauce and between the tomatoes. Drizzle with heavy cream and sprinkle Parmesan cheese, if using.
- Bake for 20 minutes, or until bubbling and golden. Serve hot.
- Don’t slice the zucchini too thin or they will break when you try to roll them. I got about 5 slices from each zucchini, of course, it will depend on the size of the zucchinis. I suggest buying zucchini that are long. Discard the two outer slices that are mainly skin.
- Let the strips of zucchini cool down before you roll up.
- If you like to try new flavor combinations, you can substitute spinach leaves for tarragon leaves.
- One-Pot Creamy Alfredo Pasta with Bacon and Peas
- Cheesy Gnocchi Casserole
- Eggless Lentil Patties
- Cheesy Enchilada Rice and Beans Casserole
- Browse more recipes…
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This is a compensated campaign in collaboration with Ragú® and Latina Bloggers Connect. However, all opinions expressed are my own.
What is a lemon ring? Is it one slice of a fresh lemon? This looks delicious and I would like to try it!
Hello Barbara! I apologize for the confusion. This is a delicious but very old recipe, and somehow it got misconfigured. That was a misspelling, but I just fixed it. Thanks for your interest in my recipe. Please come back and let me know how you like it =) xo
These rolls look incredible! I love that you used zucchini and would definitely not miss the meat at all. So flavorful and delicious!
Thank you Kelly!!
how flavorful!! looks so delicious Oriana!
Thank you Manali ☺
This looks so tasty! I was going to buy zucchini yesterday, but they were sold out!!
Cathleen, zucchini peak season is June through late August so I’m sure you will find them soon =) Thanks for your visit.
These rolls look so delicious! I’ve never thought to do that with zucchini before. What a creative idea!
You’re right Gayle! The eggplant version is more popular, but in my opinion, zucchini version is just as good. Hope you give it a try. Thanks for stopping by =)
wow, Oriana! I am absolutely loving this! Super gorgeous and YUM!
Thanks Anu!! They were so good.