Baked Italian-Style Zucchini and Ricotta Lasagna Roll-Ups

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft zucchini strips rolled around a creamy ricotta and spinach filling, baked in a savory tomato sauce and topped with melted mozzarella. This italian-inspired vegetarian (vegetarian, low carb) ready in about 50 minutes pairs ricotta cheese, chopped fresh spinach, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 3 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat and sauté 1 minced garlic clove for 30 seconds until fragrant. Add 1 cup chopped fresh spinach and cook for 2 minutes until wilted. Remove from heat.
  2. Step 2: In a medium bowl, combine 1 cup ricotta cheese, cooked spinach, 1 large egg, 1/4 tsp black pepper, 1/2 tsp salt, and 1 tsp dried Italian herbs. Mix well.
  3. Step 3: Lay out 3 medium zucchini slices (1/8-inch thick) on a clean surface. Spread about 2 tbsp of the ricotta mixture evenly onto each strip, then carefully roll up each strip.
  4. Step 4: Spread 1 1/2 cups marinara sauce evenly in the bottom of a baking dish. Place each zucchini roll-up seam side down in the dish.
  5. Step 5: Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top.
  6. Step 6: Bake uncovered for 25 minutes until the cheese is melted and bubbly and zucchini is tender. Let cool for 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian-Style Zucchini and Ricotta Lasagna Roll-Ups take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Zucchini and Ricotta Lasagna Roll-Ups?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.

Can I substitute ingredients in Baked Italian-Style Zucchini and Ricotta Lasagna Roll-Ups?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Zucchini and Ricotta Lasagna Roll-Ups for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Italian-Style Zucchini and Ricotta Lasagna Roll-Ups vegetarian?

Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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