Spinach Zucchini Lasagna Rolls

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All the flavors of spinach lasagna in a healthier, gluten-free form! These spinach zucchini lasagna rolls are easy to whip and taste delicious. You wouldn’t even realize you are eating zucchini!

Spinach Zucchini Lasagna Rolls

As you might have noticed, I am posting little healthy recipes on the blog these days. Well this was bound to happen because there was just so much sugar and butter during december that it feels good to take a break for a while. I know this phase isn’t going to last long [hello Valentine’s Day!] but for now let’s try to eat a little healthy! And what better than a healthy zucchini dinner to start off your week?

I know a lot of people who do not like zucchini (my husband included!). I absolutely love it and eat it as such by roasting it. However in case you don’t there are so many ways to sneak it into your recipes. The zucchini haters won’t even realize that they are eating zucchini. For example this zucchini bread [so good! no one would there’s zucchni in here] and if you want to try something savory then try these Spinach Zucchni Lasagna Rolls. The same flavors of spinach lasagna in a  healthier and gluten-free form! What makes them amazing is Bertolli® Riserva Marinara with Parmigiano-Reggiano.

Zucchini Lasagna Rolls

Recently I hosted a dinner party for friends and thought of making spinach lasagna since it’s easy and everyone loves it! But then I had a thought of making it healthier using some fresh ingredients! Since I had spinach and zucchini in my refrigerator I decided to give the lasagna a fun and fresh twist and made these spinach zucchini lasagna rolls. And let me tell you, these are so easy to make and so flavorful. The amazing flavors of the Bertolli® Riserva Marinara sauce pair so well with the spinach and cheese! YUM! Did you know that to celebrate their  150th anniversary Bertolli is showcasing 150 ways to bring Tuscany to your table. There are some amazing tips and really delicious recipes so make sure you check them out! Visit Bertolli’s website to check these out!

Spinach Zucchini Lasagna Rolls Collage

These zucchini lasagna rolls are great for individual serving. I prefer it over the mess I create when I try to slice a regular pan of lasagna! I will not claim these lasagna rolls to be super healthy, well there’s still a lot of cheese in here but it’s still healthier than your regular lasagna plus I also used low fat ricotta here. To make it even healthier, try cutting down on the amount of cheese. I hope you guys give this recipe a try and if you decide to make it please don’t forget to grab $1.50 off coupon on Bertolli® Riserva pasta sauce.

 

Method

Rinse and pat dry the zucchini. Slice both the zucchinis into thick slices, around 1/4 of an inch. I was able to get 8-10 slices the from 2 zucchinis I had. Heat a grill pan on medium heat and spray it with a non-stick spray. Once the pan is hot, place the sliced zucchini on it. Cook till the slices before soft enough to fold, around 2-3 minutes on each side. Repeat till are the slices are grilled, set aside.

Heat oil is another pan on medium heat. Once the oil is hot, add chopped garlic to it. Cook for a minute and then add the chopped onion. Saute for another 1-2 minutes.

Now add the chopped spinach to the pan. Add salt and pepper to taste and cook till the mixture dries out and there isn’t much moisture left from the spinach. Remove from heat.

Spinach Zucchini Lasagna Rolls Recipe-Step-1

In a bowl, add together ricotta cheese, the cooked spinach mixture, 1/4 cup parmesan cheese, dried oregano, dried parsley, salt & pepper.

Mix till everything is well combined.

Arrange all the grilled zucchini slices and put around 1.5-2 tablespoons of the prepared mixture on each slice.

Spinach Zucchini Lasagna Rolls Recipe-Step-2

Starting from one end, roll each of the sliced zucchini. Repeat till all the sliced are filled and rolled.

Take a 26 x 18 cm pan and place 1/2 cup of Bertolli® Riserva Marinara with Parmigiano-Reggiano on the bottom of the pan. Arrange the zucchini rolls on top of the sauce and then pour the remaining 3/4 cup of sauce on top of the rolls.

Cover with cheese, also sprinkle the remaining 2 tablespoons of parmesan cheese and bake at 350 F degrees for 30 minutes or till the cheese is nice and bubbly.
Spinach Zucchini Lasagna Rolls Recipe-Step-3

Serve these spinach zucchini lasagna rolls with some fresh basil on top!

Zucchini Lasagna

* You can do some prep work for these in advance. Like if you want to make it for your party, just prep the stuffing a day before and then the next slice slice the zucchini, stuff and bake them. That simple and you have dinner ready in 30 minutes!

Visit Bertolli on Facebook and Tumblr for more delicious inspiration!

 

Spinach Zucchini Lasagna Rolls

Prep time: 

Cook time: 

Total time: 

Serves: 3-4

Spinach Zucchini Lasagna Rolls have all the flavors of a classic spinach lasagna in a healthier and gluten-free form!
Ingredients
  • 2 zucchini, large
  • 2 garlic cloves, big, finely chopped
  • 1 cup finely chopped spinach, firmly packed
  • 1 red onion, small [1/3 cup chopped onion]
  • ¾ cup low fat ricotta cheese
  • ¼ cup + 2 tablespoons parmesan cheese, divided
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • 1.25 cups marinara sauce [I used Bertolli® Riserva Marinara with Parmigiano-Reggiano sauce]
  • ½ cup shredded colby & monterey jack cheese [or you can use mozzarella]
  • salt, to taste
  • ground black pepper, to taste
Instructions
  1. Preheat oven to 350 F degrees.
  2. Rinse and pat dry the zucchini. Slice both the zucchinis into thick slices, around ¼ of an inch. Heat a grill pan on medium heat and spray it with a non-stick spray. Once the pan is hot, place the sliced zucchini on it.
  3. Cook till the slices before soft enough to fold, around 2-3 minutes on each side. Repeat till are the slices are grilled, set aside.
  4. Heat oil is another pan on medium heat. Once the oil is hot, add chopped garlic to it.
  5. Cook for a minute and then add the chopped onion. Saute for another 1-2 minutes.
  6. Now add the chopped spinach to the pan. Add salt and pepper to taste and cook till the mixture dries out and there isn't much moisture left from the spinach. Remove from heat.
  7. In a bowl, add together ricotta cheese, the cooked spinach mixture, ¼ cup parmesan cheese, dried oregano, dried parsley, salt & pepper.
  8. Mix till everything is well combined.
  9. Arrange all the grilled zucchini slices and put around 1.5-2 tablespoons of the prepared mixture on each slice.
  10. Starting from one end, roll each of the sliced zucchini. Repeat till all the sliced are filled and rolled.
  11. Take a 26 x 18 cm pan and place ½ cup of Bertolli® Riserva Marinara with Parmigiano-Reggiano at the bottom of the pan. Arrange the zucchini rolls on top of the sauce and then pour the remaining ¾ cup of sauce on top of the rolls.
  12. Cover with cheese, also sprinkle the remaining 2 tablespoons of parmesan cheese and bake at 350 F degrees for 30 minutes or till the cheese is nice and bubbly.
  13. Serve these spinach zucchini lasagna rolls with some fresh basil on top!

Spinach Zucchini Lasagna Rolls

Zucchini Lasagna Rolls Collage

30 thoughts on “Spinach Zucchini Lasagna Rolls

  1. I can’t get enough healthy recipes and these lasagna roll ups look amazing, Manali! Brilliant idea using zucchini instead of pasta — I can’t wait to try these!

  2. This sounds amazing, Manali! I love the idea of using zucchini instead of pasta for these rolls. I’ll have to keep that in mind in the summer when we have more zucchini in the garden than we know what to do with! 🙂

  3. Loving this zucchini roll lasagna. Healthy and definitely delicious looking, so so good for January’s healthy eating.
    Love the bright pictures my dear.
    Ash

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