These vegetarian lasagna roll ups are deliciously saucy, cheesy, and filled with fresh zucchini. It’s a flavorful spin on classic lasagna that’s make-ahead and freezer-friendly.
Indulge in cheesy Lasagna Roll Ups, a creative twist on the beloved classic lasagna. Rather than the traditional layering, we’ve spiraled tender lasagna noodles around delicious fillings of melty cheese and juicy zucchini. Each roll is a perfect portion, generously smothered in savory marinara, and every bite is as amazing as the last. It’s all the flavors you adore in lasagna transformed into convenient, individually portioned rolls!
Why You’ll Love This Recipe
- Meal Prep. Lasagna roll ups are great for make ahead! Once baked, store your lasagna ingredients in individual portions for easy freezing and reheating.
- Tasty. These rolls are filled with fresh zucchini mixed with velvety ricotta, cream cheese, and a melty cheese blend. Pour over your favorite jarred marinara sauce, and the flavors are second to none.
- Flexible. You can make this recipe meatless or not, and fill the lasagna roll ups with even more delicious ingredients and add-ins.
Ingredients for Lasagna Roll Ups
This meal is a great way to turn simple ingredients into an amazing, make-ahead dinner.
- Tomato Sauce: Use your favorite store-bought tomato sauce or marinara sauce.
- Lasagna Noodles: Each lasagna sheet makes one roll-up. Use the flat sheets or the ruffled edges noodles.
- Cream Cheese: You can use fat-free cream cheese or use full-fat.
- Ricotta Cheese: Ricotta is a soft Italian cheese. You can use cottage cheese instead if you like.
- Shredded Cheese: I use a pre-shredded cheese blend of mozzarella, provolone, romano, and asiago cheese in the lasagna filling.
- Eggs: Adds moisture to the cheese blend and helps to hold everything together.
- Garlic and Parsley: Herbs and garlic add flavor to the filling.
- Salt and Pepper
- Zucchini: Shredded zucchini is my vegetable of choice. Spinach and mushrooms are also good options.
- Mozzarella: Additional mozzarella for topping the roll-ups.
How to Make Lasagna Roll Ups
Ready to roll? You can have these savory, saucy lasagna roll ups on the table in under an hour!
- Prep. Pre-cook the lasagna noodles, then drain and rinse them. Meanwhile, spread spaghetti sauce on the bottom of a 9×13” baking dish.
- Make the filling. Stir together the cheese, eggs, garlic, parsley, and salt and pepper in a large bowl, and fold in shredded zucchini.
- Assemble and roll. Lay out the cooked lasagna noodles on a foil-lined baking sheet(s). Spread the cheese filling evenly over each noodle sheet and roll them up tight.
- Finish and bake. Transfer your roll-ups to the baking dish, pour over additional tomato sauce, and top with shredded mozzarella. Finally, bake the lasagna roll ups at 375ºF for 35 to 40 minutes.
- Enjoy! Serve the lasagna rolls with a side of salad or garlic bread, and dig in. You can also store these for easy meal prep, see below for more ideas.
Recipe Tips and Variations
- Grate the cheese fresh from the block. A package of pre-grated cheese is convenient, but if you have time, grate your own cheese.
- Boil extra lasagna noodles in case some of the pasta breaks or tears while it cooks or while you roll it. Be careful only to boil the lasagna noodles to al dente, and don’t overcook.
- To keep the lasagna sheets from sticking together, keep them covered in cold water while you work.
- Meat sauce. Add cooked ground beef or pork sausage to the tomato sauce, or substitute the marinara in this recipe with your favorite meat sauce or ragu.
- More vegetables. Bulk up the filling with diced sautéd mushrooms, canned or frozen spinach, eggplant, or cherry tomatoes. A rolled-up version of my butternut squash lasagna would also be amazing.
- Herbs. In place of parsley, feel free to use another fresh herb like basil, thyme, or rosemary.
- Wholesome. For a lighter variation, try my zucchini lasagna roll ups that swap lasagna noodles for fresh zucchini slices!
- Bread. Serve the roll ups with a side of skillet bread or a basket of skillet biscuits or garlic breadsticks.
- Salad. Pair lasagna with my homemade chef salad or a copycat La Scala chopped salad.
- Roasted Vegetables. I love to plate these lasagna roll ups next to roasted artichokes, air fryer carrots, or roasted mushrooms.
- Starters. Serve them with a Mediterranean-style starter of minestrone soup or stuffed grape leaves. This homemade caponata is also so easy and so tasty.
How To Make-Ahead
- To make ahead, you can prep the lasagna roll ups up to 24 hours ahead, leave them unbaked, and keep them covered in the fridge until you’re ready to bake them. Or, freeze the prepared roll-ups for up to 1 month. Thaw them in the fridge overnight and then bake as directed.
- To meal prep, portion out the cooked lasagna rolls into airtight containers and store them in the fridge for up to 5 days. You can also freeze some of the portions for longer-term storage.
Storing and Reheating Leftovers
- Fridge. Store Any leftover lasagna roll ups in an airtight container in the fridge for up to 3-4 days. Reheat the rolls in the microwave or in the oven until hot throughout.
- Freezer. These lasagna roll-ups freeze well. Transfer them to an airtight, freezer-safe container and keep them frozen for up to 3 months. You can thaw these rolls overnight in the fridge or heat them in the microwave straight from frozen (use the defrost setting first).
More Zucchini Recipes
More Easy Pasta Dinner Recipes
- Stuffed Shells
- Skillet Vegetable Lasagna
- Easy Eggplant Lasagna Recipe
- Mediterranean Baked Feta Pasta
- Spinach and Feta Crock Pot Lasagna
Lasagna Roll Ups
- 1 jar (28 ounces) marinara sauce, divided
- 14 lasagna noodles
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 1 cup shredded Italian cheese blend
- 2 large eggs
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- salt and fresh ground black pepper, to taste
- 1 cup shredded zucchini, about 1 small zucchini
- 1 cup shredded mozzarella cheese
- Preheat the oven to 375ºF. Spread half the marinara sauce over the bottom of a 9×13-inch baking dish; set aside.
- Line two baking sheets with foil and set aside.
- Cook the lasagna noodles according to the directions on the package. Rinse and drain the noodles.
- In the meantime, prepare the filling. In a large bowl, combine the cream cheese, ricotta cheese, shredded cheese, eggs, garlic, parsley, salt, and pepper; stir until well combined. Add the shredded zucchini and stir just until incorporated.
- Arrange the lasagna noodles, one next to another, onto the foil-lined baking sheets.
- Spoon the cheese mixture down the center over each lasagna noodle, distributing evenly, and then roll them up tightly.
- Place the lasagna lolls seam-side-down in the prepared baking dish with the tomato sauce.
- Top the rolls with the remaining marinara sauce and sprinkle mozzarella cheese over the roll-ups.
- Bake for 35 to 40 minutes, or until heated through.
- Remove from oven and let cool 10 minutes, then serve.
- Cheese: Grate your own cheese from the block for enhanced freshness and flavors.
- Make More Noodles: Cook a few more lasagna noodles than needed to account for any that break.
- Preventing Stickiness: Put the lasagna sheets in cold water to avoid them sticking together as you prepare the rolls. Make sure to wipe them down afterward.
- Meat Sauce Option: Enhance the tomato sauce with cooked ground meat or switch the marinara with a meaty ragu for a richer flavor.
- Veggie Boost: Add in extras like sautéed mushrooms, spinach, or eggplant to the filling.
- Herbs: Swap out parsley with other fresh herbs like basil or thyme to vary the flavor profile.
- Lighter Version: Consider zucchini lasagna roll-ups as a fresh and lighter alternative, replacing noodles with zucchini slices.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.