I love a dish that feels indulgent but actually highlights vegetables — enter Zucchini Lasagna Rolls with Spinach & Ricotta Filling. These bright, handheld rolls are a lighter take on classic lasagna: thin slices of zucchini replace pasta, and a creamy ricotta-mascarpone mixture is boosted with fresh spinach, garlic, and a kiss of parmesan. They’re elegant enough for a dinner party and simple enough for a weeknight, plus they assemble quickly and bake into bubbling, cheesy perfection.

Why you’ll love this version

Bright, fresh flavors: zucchini and spinach keep the dish from feeling heavy.
Quick assembly: no noodling with boiling pasta sheets — just slice, fill, roll, and bake.
Rich, creamy filling: the mascarpone adds silkiness to whole milk ricotta, and parmesan gives savory depth.
Customizable: swap marinara varieties or add herbs for your preferred flavor profile.

Ingredients

2 pounds zucchini (2 large zucchini)
kosher salt, for sprinkling
16 ounces whole milk ricotta cheese, grated (2 cups grated)
4 ounces (1/2 cup) mascarpone cheese
1 ounce parmesan cheese (about 1/2 cup grated)
1 large egg
2 cups packed fresh baby spinach, finely chopped
4 garlic gloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups marinara sauce
2 ounces mozzarella cheese (about 2/3 cup grated)

Equipment

Sharp knife or mandoline
Baking dish (about 9×13-inch or similar)
Mixing bowl
Spoon or small offset spatula

Taste and texture notes

The zucchini provides a light, slightly crisp wrapper when sliced thin and baked just until tender. The ricotta-mascarpone base is creamy without being grainy; the egg helps the filling set while baking. Parmesan contributes a nutty saltiness and mozzarella melts into a golden, stretchy top layer. Garlic and black pepper bring the savory backbone, while marinara keeps each roll saucy and comforting.

Step-by-step directions

Preheat the oven to 375°F (190°C). Lightly oil or spray your baking dish and set it aside.
Trim the ends off the zucchini. Using a sharp knife or mandoline, slice each zucchini lengthwise into thin strips about 1/8- to 1/4-inch thick. Aim for long, even ribbons that will roll easily. Lay the strips on a clean kitchen towel or a layer of paper towels in a single layer.
Sprinkle the zucchini strips lightly with kosher salt and let them sit for 10 minutes. This draws out excess moisture so the rolls won’t become watery. After 10 minutes, gently blot the zucchini strips dry with paper towels to remove released liquid and remaining surface salt.
In a mixing bowl, combine 16 ounces whole milk ricotta cheese (grated), 4 ounces mascarpone cheese, 1 ounce grated parmesan cheese, and 1 large egg. Mix until smooth and well combined. The mascarpone will make the mixture silkier while the egg helps bind the filling.
Add 2 cups packed fresh baby spinach that has been finely chopped, 4 garlic gloves minced, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the cheese mixture. Stir thoroughly to distribute the spinach and garlic evenly throughout the filling.
Spoon about 2 cups marinara sauce into the bottom of the prepared baking dish, spreading it into an even layer. This will prevent the rolls from sticking and give them a saucy base.
Place a zucchini strip flat on your work surface. Spoon approximately 1 to 2 tablespoons of the ricotta-spinach filling near one end of the strip, leaving a small border at the edges. Carefully roll the zucchini strip away from you, encasing the filling into a neat roll. Repeat this process with the remaining zucchini strips and filling. You should end up with multiple rolls that fit snugly in your baking dish. If a strip is too short to hold a lot of filling, use less filling so the roll seals neatly.
Arrange the zucchini rolls seam-side down in the prepared baking dish on top of the marinara, packing them close together but not crushed. When the dish is filled, spoon any remaining marinara sauce over the tops of the rolls to coat them evenly.
Sprinkle 2 ounces (about 2/3 cup grated) mozzarella cheese evenly over the rolls. The mozzarella will melt and form a bubbly, golden topping.
Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake an additional 10 to 12 minutes, until the cheese is melted, the sauce is bubbling, and the zucchini is tender but still holds its shape.
Remove the dish from the oven and let the rolls rest for 5 minutes. This short rest helps the filling set slightly so the rolls hold together when served. Serve warm, spooning any extra sauce from the pan over each portion.

Make-ahead and storage tips

Assemble up to the point of baking, then cover and refrigerate for up to 24 hours. Bring to room temperature for 20 minutes before baking and add a few extra minutes to the bake time if chilled.
Leftovers store well in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the oven at 325°F (160°C) until warmed through, about 10–15 minutes.
To freeze, assemble the rolls in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking, and increase bake time as needed until heated through.

Serving suggestions

Pair these rolls with a simple green salad dressed in lemon vinaigrette or a platter of roasted vegetables for a colorful, balanced meal. Garnish with extra grated parmesan and a sprinkle of fresh basil or parsley for freshness.

Notes and variations

If you prefer a smokier profile, stir a pinch of smoked paprika into the marinara or top with a little smoked mozzarella.
For extra herb flavor in the filling, fold in 1 to 2 tablespoons of chopped fresh basil or oregano.
If you like a slightly firmer interior, use part-skim ricotta instead of whole milk ricotta, but the texture will be less creamy.
To make individual portions, use a muffin tin to bake smaller rolls upright; bake time may be slightly reduced.

Final thoughts

Zucchini Lasagna Rolls with Spinach & Ricotta Filling are a fresh, satisfying spin on comfort food. They deliver the cheesy comfort of classic lasagna in an elegant, lower-carb package. Whether you’re serving family dinner or entertaining friends, these rolls are a reliable, flavorful centerpiece that comes together with minimal fuss and maximum taste.

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Zucchini Lasagna Rolls with Spinach & Ricotta Filling

Light, cheesy zucchini rolls filled with spinach and ricotta make a fresh, low-carb twist on classic lasagna.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

2 pounds zucchini about 2 large zucchini, ends trimmed and sliced into long thin sheets
kosher salt for sprinkling
16 ounces whole milk ricotta cheese about 2 cups grated
4 ounces mascarpone cheese (1/2 cup)
1 ounce Parmesan cheese about 1/2 cup grated
1 large egg
2 cups packed fresh baby spinach finely chopped
4 cloves garlic minced
1/4 teaspoon kosher salt for filling
1/4 teaspoon freshly ground black pepper
2 cups marinara sauce
2 ounces mozzarella cheese about 2/3 cup grated

Instructions

Preheat the oven to 375°F (190°C).
Trim the ends from each zucchini and cut each into two 3–4-inch sections. Using a vegetable slicer, mandoline, or the thin blade attachment on a stand mixer, slice each section into one long thin sheet about 8–9 inches long; discard the ends. You should have about 12 sheets total.
Arrange the zucchini sheets in a single layer on paper-towel–lined baking sheets with minimal overlap. Sprinkle about 1/2 teaspoon kosher salt over the tops and let sit 10 minutes until beads of moisture form; blot dry with paper towels. Flip the sheets, salt the other side, wait briefly, and blot dry again to remove excess moisture.
In a mixing bowl, combine the ricotta, mascarpone, and Parmesan with the egg; stir until smooth. Fold in the chopped spinach and minced garlic. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, tasting carefully because the zucchini and cheeses add saltiness.
Spoon about 3/4 cup marinara sauce into the bottom of a 13x9-inch baking dish and spread into an even layer.
Place one zucchini sheet on a work surface and spread 2 to 3 tablespoons of the cheese-spinach filling evenly over the sheet. Roll the zucchini starting from the short end toward you and place seam-side down in the prepared dish. Repeat with remaining sheets, arranging the rolls in two rows of six with a little space between them.
Spoon the remaining marinara sauce over the rolls and sprinkle the grated mozzarella evenly on top.
Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted. Let rest 5 to 10 minutes before serving warm.