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Photo Credit: Elizabeth Newman

Zucchini Lasagna Rolls

No pasta, no problem! In this dish, zucchini does all the work. Using a vegetable peeler makes thin, pliable strips of zucchini that create the perfect little dumplings of ricotta filling - no need to cook them beforehand.

The cheesy filling gets tons of savory flavor from chopped prosciutto - but feel free to omit to keep it vegetarian! Comforting and cheesy but still bright and fresh tasting, this is a great dinner all year long.

Zucchini Lasagna Rolls


Zucchini Lasagna Rolls

Rated 5.0 stars by 1 users



Prep Time

20 minutes

Cook Time

30 minutes





Image of Zucchini Lasagna Rolls


    For The Filling:

  • 1 15-ounce container whole milk ricotta cheese, excess liquid drained out
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon dried oregano
  • 1 cup grated Parmesan
  • 4 ounces thinly sliced prosciutto, chopped
  • 1 large egg
  • For The Assembly:

  • 3/4 teaspoon salt
  • 2 large zucchini, sliced into thin strips with a vegetable peeler
  • 2 tablespoons olive oil
  • 2 cups marinara sauce, divided, such as Bio Orto
  • 1 cup shredded mozzarella (about 4 to 6 ounces)


  1. Preheat the oven to 450 degrees F.
  2. With a rubber spatula, mix the ricotta, spinach, oregano, Parmesan, prosciutto, egg and salt in a medium bowl to blend. Set aside.
  3. Evenly coat a large baking dish or braising pan with 2 tablespoons of olive oil. Pour one cup of the marinara sauce over the bottom of the pan.
  4. Meanwhile, assemble the zucchini rolls on a clean cutting board or work surface. Dollop about a tablespoon of the ricotta spinach filling on one end of a zucchini slice, then roll the zucchini up. Place the rolls in the skillet either standing up or seam-side down, making sure they aren't touching one another so there is room for steam to escape. Repeat with the remaining slices of zucchini and ricotta filling.

  5. Carefully ladle the remaining cup of marinara over and in between the zucchini rolls. Sprinkle with the shredded mozzarella. Bake in the oven uncovered for 30 minutes, or until golden brown and the excess liquid from the zucchini has evaporated. Serve hot.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
18 grams
29 grams
26 grams
Saturated Fat
13 grams
112 milligrams
1414 milligrams
4 grams
7 grams
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gluten free
nut free

6 reviews & comments

  • Author's avatar image
    Kathi Athey

    These were surprisingly easy to make and were absolutely delicious. The mandolin makes perfect strips and they roll up fast. Another great go to!

  • Author's avatar image
    The Giadzy Kithen

    You can certainly freeze this recipe. It is best to thaw out overnight before reheating!

  • Author's avatar image

    This recipe, as simple as it is, is absolutely delicious! I recommend using a mandoline rather than a veggie peeler (which did not produce consistent results). I had alot of filling left over so I also boiled some rigatoni and mixed it all together and baked it for dinners the rest of the week. I recommend three or four zucchinis if you don’t want to use any pasta! Also, I didn’t have time to make my own marinara so I used Rao’s and it was perfect.

  • Author's avatar image

    Can this dish be frozen to eat later?

  • Author's avatar image
    Beverley Jeggo

    Can this lasagna be frozen?

  • Author's avatar image

    This was delicious and the whole family loved it!

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