If you’re craving lasagna but want something lighter, these Eggless Lasagna Zucchini Rolls are the answer! Tender zucchini slices are rolled up with a creamy ricotta filling, topped with marinara sauce, and baked until bubbly and golden. It’s all the comforting flavors of classic lasagna without the heaviness. Plus, they’re easy to make, egg-free, and perfect for a cozy family dinner or meal prep. Trust me—you’re going to want to make these again and again!
Oriana’s Thoughts On The Recipe
These Eggless Lasagna Zucchini Rolls are a lighter twist on a classic comfort dish! They’re packed with all the delicious flavors of traditional lasagna but without the heaviness. Lasagna has always been a favorite in my house, but sometimes I crave something a bit lighter. That’s where these zucchini rolls come in! They’re easy to make, super flavorful, and a fun way to switch up pasta night. Plus, since they’re egg-free, they’re a great option for those with dietary restrictions. Trust me—once you try them, you’ll want to make them again and again!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Zucchini: Acts as the “pasta” for the rolls. Make sure to slice them evenly to help with rolling and even cooking.
- Olive Oil: Used to brush the zucchini slices before baking, adding flavor and helping them soften.
- Ricotta Cheese: The creamy filling base. You can substitute with cottage cheese or a dairy-free alternative if needed.
- Pecorino Cheese: Adds a sharp, salty flavor to the filling. Parmesan or Grana Padano can be used as a substitute.
- Lemon Zest: Brightens the filling with a fresh, citrusy note.
- Fresh Spinach: Adds color and nutrients to the filling. Frozen spinach (thawed and squeezed) works too.
- Fresh Basil: Provides a fragrant, slightly sweet flavor that complements the ricotta mixture.
- Garlic Powder: Enhances the overall flavor with a subtle garlic kick.
- Salt and Black Pepper to Taste: Balances and enhances the flavors of the dish.
- Marinara Sauce: The base sauce for the rolls. Use your favorite brand or homemade sauce.
- Cherry Tomatoes: Adds a burst of sweetness and a fresh texture to the dish.
- Heavy Cream: Adds richness to the marinara sauce, giving it a smooth and creamy texture.
- Parmesan Cheese: Used for topping. It melts and creates a crispy, golden layer when baked.
Food Allergy Swaps
- Dairy: Substitute ricotta, pecorino, heavy cream, and Parmesan with dairy-free alternatives like almond-based or cashew-based cheeses and coconut cream.
- Soy: Ensure your dairy-free alternatives and marinara sauce are soy-free if needed.
Potential Recipe Challenges & Pro Tips
- Zucchini Slices Breaking While Rolling: If the zucchini slices are too thin or undercooked, they may tear. Pro Tip: Slice the zucchini to about 1/4 inch thick and lightly roast them until just tender but still firm enough to roll without breaking.
- Rolls Unraveling During Baking: If the rolls are not secured properly, they might open up while baking. Pro Tip: Place the rolls seam-side down in the baking dish and snug them closely together to help keep them in place.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Zucchini
Preheat the oven to 425º F (218º C) and line a baking sheet with parchment paper. Cut off both ends of the zucchini and slice them lengthwise into 1/4-inch slices. Brush each slice with olive oil, place them on the baking sheet, and roast for 5–8 minutes until they’re tender and slightly browned. Set them aside and reduce the oven temperature to 400º F (200º C).
Step 2 – Make the Ricotta Filling
In a large bowl, mix together the ricotta, pecorino, lemon zest, basil, garlic powder, salt, and pepper until well combined. Set aside.
Step 3 – Prepare the Baking Dish
Spread the marinara sauce evenly in a 9×9-inch baking dish, then scatter the cherry tomatoes over the sauce.
Step 4 – Roll the Zucchini
Spoon about 1 tablespoon of the ricotta mixture onto each zucchini slice and roll it up. Place the rolls seam-side down in the baking dish, nestled between the cherry tomatoes.
Step 5 – Add Cream and Cheese
Drizzle the heavy cream over the zucchini rolls and sprinkle with Parmesan cheese (if using).
Step 6 – Bake and Serve
Bake at 400º F (200º C) for about 20 minutes, until the rolls are bubbling and golden. Serve hot and enjoy!
Extra Recipe Tips For Success
- Zucchini: 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 long zucchinis. Discard the two outer slices that are mainly skin. Use a mandoline for evenly sliced zucchini—it helps with uniform cooking and easy rolling.
- Let the strips of zucchini cool down before you roll them up.
- Let the rolls rest for a few minutes after baking; this helps them hold their shape when serving.
Variations & Additions
- Add Protein: Mix cooked ground turkey, chicken, or Italian sausage into the ricotta mixture.
- Extra Veggies: Add sautéed mushrooms or roasted red peppers to the filling.
- Spicy Kick: Add a pinch of red pepper flakes to the marinara sauce for extra heat.
Serving Suggestions
Serve these zucchini rolls with a crisp green salad and a side of breadsticks for a complete meal. A sprinkle of fresh basil and a drizzle of olive oil right before serving adds extra flavor.
Storing and Freezing Instructions
To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: Assemble the rolls (without baking), place them in a freezer-safe dish, and cover tightly. Freeze for up to 2 months. Thaw overnight in the fridge before baking.
To Reheat: Warm in a 350°F (175°C) oven until heated through, about 15 minutes.
Frequently Asked Questions
Yes! Assemble the rolls, cover them tightly, and refrigerate for up to 24 hours before baking.
Yes! Eggplant or large squash slices work well as a substitute.
If they’re too thin, they might tear; if they’re too thick, they’ll be hard to roll. Try to slice them to about 1/4 inch thick for the best results.
Yes! Use plant-based ricotta, cream, and cheese alternatives to make it completely dairy-free.
More Vegetarian Recipes You’ll Love!
- One-Pot Creamy Alfredo Pasta with Bacon and Peas
- Cheesy Gnocchi Casserole
- Eggless Lentil Patties
- Cheesy Enchilada Rice and Beans Casserole
- Browse more recipes…
Recipe Card
Eggless Lasagna Zucchini Rolls
Ingredients
- 4 medium long zucchinis
- 2 tablespoons (30 ml) olive oil
- Salt and black pepper to tastes
- 2 cups (500 g) 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)
- 24 oz of your favorite marinara sauce
- 1 1/2 – 2 cups cherry tomatoes
- 1/4 cup (60 ml) 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 (220º C). Line a baking sheet with parchment paper.
- Cut both ends of the zucchini. Carefully slice lengthways into 1/4-inch slices (see notes). Arrange the zucchini slices in a single layer on the lined baking sheet. Brush both sides with olive oil, and sprinkle with salt and pepper. Bake for 5 – 8 minutes, or until fork tender and lightly brown. Remove from the oven and set aside.
- Reduce oven temperature to 400º F (200º C).
- Combine ricotta, pecorino, lemon zest, spinach, basil, garlix powder, 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 about 20 minutes, or until bubbling and golden. Serve hot.
- Dairy: Substitute ricotta, pecorino, heavy cream, and Parmesan with dairy-free alternatives like almond-based or cashew-based cheeses and coconut cream.
- Soy: Ensure your dairy-free alternatives and marinara sauce are soy-free if needed.
- Zucchini Slices Breaking While Rolling: If the zucchini slices are too thin or undercooked, they may tear. Pro Tip: Slice the zucchini to about 1/4 inch thick and lightly roast them until just tender but still firm enough to roll without breaking.
- Rolls Unraveling During Baking: If the rolls are not secured properly, they might open up while baking. Pro Tip: Place the rolls seam-side down in the baking dish and snug them closely together to help keep them in place.
- Zucchini: 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 long zucchinis. Discard the two outer slices that are mainly skin. Use a mandoline for evenly sliced zucchini—it helps with uniform cooking and easy rolling.
- Let the strips of zucchini cool down before you roll them up.
- Let the rolls rest for a few minutes after baking; this helps them hold their shape when serving.
- Add Protein: Mix cooked ground turkey, chicken, or Italian sausage into the ricotta mixture.
- Extra Veggies: Add sautéed mushrooms or roasted red peppers to the filling.
- Spicy Kick: Add a pinch of red pepper flakes to the marinara sauce for extra heat.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in June 2022. In March 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
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.