Zucchini Lasagna Roll-Ups with Ricotta and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Low-carb zucchini slices rolled with a creamy ricotta and spinach filling, baked in a rich tomato sauce for a satisfying keto-friendly vegetarian meal. This italian-inspired vegetarian (keto, vegetarian) ready in about 50 minutes pairs large medium zucchini, ricotta cheese, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Using a mandoline or sharp knife, slice 3 large zucchini lengthwise into 1/8-inch thick strips.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant, then add 2 cups chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat.
  3. Step 3: In a mixing bowl, combine 1 1/2 cups ricotta cheese, cooked spinach and garlic, 1 large egg, 1/2 cup grated parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Stir until well mixed.
  4. Step 4: Lightly brush both sides of zucchini strips with remaining 1 tbsp olive oil and lay them flat on a baking sheet.
  5. Step 5: Spoon about 2 tbsp of ricotta mixture onto one end of each zucchini strip and roll up tightly.
  6. Step 6: Spread 2 cups low-carb marinara sauce evenly in a 9x13-inch baking dish. Arrange the zucchini roll-ups seam side down in the sauce.
  7. Step 7: Sprinkle additional parmesan cheese on top if desired and bake uncovered for 25-30 minutes until bubbly and the zucchini is tender.

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Frequently asked questions

How long does Zucchini Lasagna Roll-Ups with Ricotta and Spinach 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 Zucchini Lasagna Roll-Ups with Ricotta and Spinach?

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 large medium zucchini from drying out.

Can I substitute ingredients in Zucchini Lasagna Roll-Ups with Ricotta and Spinach?

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 Zucchini Lasagna Roll-Ups with Ricotta and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Zucchini Lasagna Roll-Ups with Ricotta and Spinach keto?

Yes — this recipe is tagged keto, 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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