Lasagna Zucchini Rolls | Mommyhood's Diary

Lasagna Zucchini Rolls

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 4 zucchini
  • 2 tablespoons olive oil
  • 2 cups ricotta cheese
  • 1 cup pecorino cheese shredded
  • 1 tablespoon lemon ring finely grated
  • 1/2 cup fresh tarragon leaves finely chopped
  • 1/2 cup fresh basil leaves finely chopped
  • 1 teaspoon garlic and tomato seasoning spice see notes
  • Salt and black pepper to tastes
  • 1 Jar Ragú® Chunchy Tomato Garlic and Onion Ragu (or your favorite Ragú® Sauce)
  • 1 1/2 - 2 cups grape tomatoes
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese grated (optional)


  1. Preheat oven to 425º F. Cover a big baking sheet with parchment paper.
  2. 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.
  3. Reduce oven temperature to 400º F.
  4. Combine ricotta, pecorino, lemon ring, tarragon, basil, spices, salt and pepper in a large bowl. Set aside.
  5. Place Ragú® sauce into a 9x9 baking dish; evenly distribute the tomatoes.
  6. Add 1 tablespoon of the ricotta mixture on each slice of zucchini and roll to enclose. Place rolls over the Ragú® sauce and between the tomatoes. Drizzle with heavy cream and sprinkle Parmesan cheese, if using.
  7. Bake for 20 minutes, or until bubbling and golden. Serve hot.

Recipe Notes

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 of the size if 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.