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Zucchini Lasagna Roll Ups - Swap out the lasagna noodles for zucchini. It's LOW CARB & so much healthier! You won't miss the noodles at all!

Swap out the lasagna noodles for zucchini. It’s LOW CARB & so much healthier! You won’t miss the noodles at all!

Zucchini Lasagna Roll Ups - Swap out the lasagna noodles for zucchini. It's LOW CARB & so much healthier! You won't miss the noodles at all!

So when I made this for dinner one night, Ben said, “Oh, wow. This doesn’t suck.” I didn’t know what to make of that reaction. Then, about 3 minutes and 22 seconds later, he said, “Babe, I don’t know where this ranks in the things you’ve made but this definitely makes top 5.”

So that should basically summarize what this meal is all about.

We swap out the lasagna noodles for zucchini and roll them up in everything that is good in life – crumbled sausage, ricotta, Parmesan and mozzarella cheese, which is then baked in a pool of marinara sauce.

With everything that’s happening here, you won’t even miss the lasagna noodles. I promise. Plus, it’s low-carb, it makes enough to feed an army, and it is DUDE-friendly.

tips and tricks for success

  • Salt the zucchini. Because zucchini has a high water content (94% water), salting the zucchini beforehand will help draw out the excess water, making it firmer and avoiding mushy, limp zucchini.
  • Use your favorite meat. Italian sausage, ground beef, chicken or turkey will all work well here.
  • Make ahead of time. Lasagna is a great dish to make ahead of time. Prep and assemble overnight, covered with aluminum foil and stored in the fridge.
  • Freeze before baking. This will preserve the texture and prevent sogginess. Always use a freezer-safe baking dish, label, date and freeze up to 2 months.
Zucchini Lasagna Roll Ups - Swap out the lasagna noodles for zucchini. It's LOW CARB & so much healthier! You won't miss the noodles at all!

Tools For This Recipe

Large cast iron skillet

Zucchini Lasagna Roll Ups: Frequently Asked Questions

How many pounds of zucchini will I need?

Zucchini can vary so much in size but 3 large zucchini should be about 2 pounds.

Why do I have to salt the zucchini slices for 15 minutes?

Zucchini is very high in water and the salt will help draw out excess water.

What can I substitute for the Italian sausage?

Ground beef, chicken or turkey can be used instead of Italian sausage.

Can I use dried herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

What marinara sauce do you recommend?

You can use your favorite kind of marinara sauce but we personally love Rao’s.

Can I make this ahead of time?

You can assemble ahead of time and store in the refrigerator, up to 24 hours in advance, baking right before serving.

Is this freezer-friendly?

Yes! Let cool completely; cover the roll ups tightly with plastic wrap, then aluminum foil. Freeze up to 2 months. For the best results, we recommend assembling, freezing then baking to help prevent any sogginess. But if you’ve already baked your roll ups, no worries at all – it can still be frozen!

Zucchini Lasagna Roll Ups

Zucchini Lasagna Roll Ups

Swap out the lasagna noodles for zucchini. It's LOW CARB & so much healthier! You won't miss the noodles at all!
4.9 stars (75 ratings)

Ingredients

  • 3 large zucchini, trimmed and sliced lengthwise into 24 ⅛-inch-thick strips
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • ¾ pound Italian sausage, casing removed
  • 1 cup part skim ricotta cheese
  • cup freshly grated Parmesan
  • 1 large egg
  • ¼ cup chopped fresh basil leaves
  • 2 cloves garlic, minced
  • 1 ½ cups marinara sauce, divided
  • 2 cups shredded mozzarella, divided

Instructions

  • Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Season with salt, to taste; let stand 15 minutes.
  • Heat olive oil in a large cast iron skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
  • Preheat oven to 400 degrees F.
  • Spread 1 cup marinara sauce sauce onto the bottom of a large cast iron skillet over; set aside.
  • Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
  • Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  • Serve immediately.

Video

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