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Mushroom Zucchini Lasagna Rolls

Featured in Hearty Main Courses.

These lasagna rolls replace pasta with zucchini slices and feature a savory mushroom-ricotta filling. A healthier version of classic lasagna that's still rich and satisfying.
Casey
Updated on Mon, 20 Jan 2025 20:09:01 GMT
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A close-up image of zucchini rolls stuffed with mushrooms and cheese, topped with marinara sauce and garnished with parsley. Pin it
A close-up image of zucchini rolls stuffed with mushrooms and cheese, topped with marinara sauce and garnished with parsley. | cookingwithcasey.com

These Mushroom Zucchini Lasagna Rolls bring all the comfort of traditional lasagna in a lighter fresh way. The way the tender zucchini wraps around that savory mushroom and creamy ricotta filling creates something truly special. Plus they're as beautiful as they are delicious.

What Makes These Special

The way these rolls combine classic Italian flavors in a lighter package is pure genius. You get that wonderful lasagna taste without feeling heavy afterward. They're perfect for both casual family dinners and special occasions.

What You'll Need

  • Zucchini: Nice big ones for perfect rolls.
  • Mushrooms: Fresh sliced adds such depth.
  • Cheeses: Ricotta Parmesan and Mozzarella create layers of flavor.
  • Marinara: Use your favorite sauce.
  • Aromatics: Onion and garlic build flavor.
  • Seasonings: Italian herbs brighten everything.
  • Olive Oil: For roasting and cooking.
  • Parsley: Fresh herbs make it special.

Let's Get Rolling

Start with zucchini:
Slice thin and bake until tender.
Make the filling:
Sauté those mushrooms until golden and fragrant.
Cheese magic:
Mix ricotta with seasonings and egg.
Assembly time:
Layer sauce fill and roll with care.
Into the oven:
Top with cheese and bake until bubbly.

Mix It Up

Try eggplant instead of zucchini or add some ground turkey. Need it vegan? Plant based cheese works great here. A pinch of red pepper flakes adds nice heat.

My Best Tips

That mandoline makes perfect slices every time. Pre baking zucchini prevents soggy rolls. Always place them seam side down they'll hold together beautifully.

Keep Them Fresh

These rolls stay beautiful in the fridge for several days. You can even freeze them before baking perfect for meal prep. Just add some extra time when cooking from frozen.

A close-up view of baked zucchini lasagna rolls filled with meat and topped with melted cheese and herbs in a dark dish. Pin it
A close-up view of baked zucchini lasagna rolls filled with meat and topped with melted cheese and herbs in a dark dish. | cookingwithcasey.com

Frequently Asked Questions

→ How do I prevent watery zucchini rolls?
Salt the zucchini slices and let them sit for 10 minutes before patting dry. Pre-baking them also removes excess moisture before assembly.
→ Can I make these ahead of time?
Prepare and assemble up to 24 hours ahead, store covered in the fridge. Add cheese topping just before baking. May need extra baking time if chilled.
→ What's the best way to slice zucchini?
Use a mandoline slicer for even, thin slices about 1/8 inch thick. Consistent thickness ensures even cooking and easier rolling.
→ Can I freeze these lasagna rolls?
Freeze after baking and cooling completely. Thaw overnight in fridge before reheating. Note that zucchini may release more water after freezing.
→ What can I substitute for ricotta?
Cottage cheese blended until smooth works well. For dairy-free options, try cashew cream or tofu ricotta made from blended firm tofu.

Mushroom Zucchini Lasagna Rolls

Low-carb lasagna rolls using zucchini instead of pasta, filled with mushrooms and three cheeses. Perfect healthy comfort food.

Prep Time
25 Minutes
Cook Time
35 Minutes
Total Time
60 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (12 rolls)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 4 large zucchini, sliced lengthwise.
02 2 tablespoons olive oil.
03 1 small yellow onion, finely diced.
04 2 garlic cloves, minced.
05 8 ounces fresh mushrooms, chopped.
06 1 teaspoon Italian seasoning.
07 16 ounces marinara sauce.
08 1/3 cup ricotta cheese.
09 1 large egg.
10 1/4 cup fresh grated Parmesan.
11 Fresh parsley, chopped.
12 1/2 cup shredded mozzarella.

Instructions

Step 01

Slice zucchini thin, season with salt and oil, bake at 375°F for 10-12 minutes until tender.

Step 02

Sauté garlic, onion, mushrooms with seasoning. Add most of marinara, simmer 4 minutes.

Step 03

Combine ricotta, Parmesan, egg, salt, pepper and parsley.

Step 04

Spread sauce in baking dish. Fill zucchini with cheese and mushroom mixture, roll up.

Step 05

Top rolls with remaining sauce and mozzarella. Bake 15-20 minutes until bubbly.

Notes

  1. Salt zucchini first to remove moisture.
  2. Can prep ahead and bake later.
  3. Great low-carb alternative to pasta.

Tools You'll Need

  • Baking dish.
  • Skillet.
  • Mandoline or sharp knife.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 18 g
  • Total Carbohydrate: 12 g
  • Protein: 15 g