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Homemade Zucchini Lasagna Rolls with Spinach & Ricotta Filling photo
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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 minutes
Cook Time20 minutes
Total Time35 minutes
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.

Equipment

  • vegetable slicer or mandoline (or stand mixer attachment)
  • Paper Towels
  • Mixing Bowl
  • 13x9-inch baking dish
  • Spatula or spoon
  • Baking Sheets
  • Measuring Cups and Spoons

Notes

  • Salt the zucchini and blot well to prevent watery rolls.
  • Use finely chopped spinach so the filling spreads easily.
  • Go light on added salt because cheeses are salty.
  • Let the dish rest briefly so slices hold their shape.