Spinach Zucchini Lasagna Rolls

5 from 3 votes

Spinach Zucchini Lasagna Rolls have all the flavors of a classic spinach lasagna in a healthier and gluten-free form!

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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

5 from 3 votes
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 3
Spinach Zucchini Lasagna Rolls have all the flavors of a classic spinach lasagna in a healthier and gluten-free form!

Ingredients 

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Instructions 

  • Preheat oven to 350 F degrees.
  • Rinse and pat dry the zucchini. Slice both the zucchinis into thick slices, around 1/4 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.
  • 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.
  • 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.
  • 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 at 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.
  • Serve these spinach zucchini lasagna rolls with some fresh basil on top!

Nutrition

Calories: 255kcal, Carbohydrates: 17g, Protein: 18g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 866mg, Potassium: 880mg, Fiber: 3g, Sugar: 9g, Vitamin A: 2085IU, Vitamin C: 36.7mg, Calcium: 468mg, Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Italian
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Spinach Zucchini Lasagna Rolls

Zucchini Lasagna Rolls Collage


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


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Recipe Rating




38 Comments

  1. 5 stars
    Love this recipe! So tasty! I cooked twice. My husband & son loved it! We ate with pasta & salad 😉

  2. I am making these for an RV trip… best to freeze after prep or cook through and reheat on the road?

    1. I have never tried freezing this but if I had to, I would first bake the lasagna then let it cool and then freeze. Will thaw overnight in refrigerator and then re-heat. hope it turns out okay this way!

    2. Hello Kermie! Did you try freezing and reheating? I’m curious how it turned out as I would love to make this delicious dish ahead of time!!! I have made this before and it was absolutely amazing and crowd pleaser! Thank you Manali for this yummy recipe!

  3. Love these roll ups..a good way to eat more veggies and reduce the carbs. With all the goodness of a lasagna :).

  4. I adored lasagna so so so much when I was little – Ugh so goood! And this is such a great way to get veggies snuck into your diet!

  5. 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

  6. 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! 🙂

  7. I’m loving this dish! Using zucchini for the roll-up is such a great idea! Beautiful pics, Manali!

  8. Oh man, all that cheesy goodness is screaming my name! These lasagna rolls are everything!! Love the use of zucchini!

  9. Oh yes, January is healthy eating month at my house too, because in December I ate All The Cookies…sigh. I will have to add this one to my to-make list!

  10. Such a good idea! When zucchini bakes up with all the sauce and cheese, it really is like pasta. I love using it, and yours looks amazing!

  11. I am loving the lighter and healthier dishes, Manali! This one is SO gorgeous! Using zucchini for your lasagna rolls is such a great idea!

  12. This is a great idea! And I can see how this would be fabulous to serve at a party. Delicious, my friend!

  13. 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!

  14. I love lasagna and totally make a mess when I try to serve it too! This zucchini version looks delicious, Manali. And just to be clear – I can never have too much cheese! 🙂

  15. This dish is so pretty, Manali! I love that you used zucchini noodles and spinach! What a perfect comfort food meal!

  16. I simply love zucchini!! this dish looks fabulous Manali!! I wouldn’t miss the pasta at all with a dish like this!!