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Zucchini Lasagna Rolls

 Zucchini lasagna rolls are a variation of traditional lasagna that replaces pasta sheets with thinly sliced zucchini. The zucchini is often blanched before being rolled with a filling of cheese, meat, or vegetables, and then baked in a tomato or cream-based sauce. It is a healthy and delicious alternative to traditional lasagna.

Zucchini Lasagna Rolls


Mise en place is a French culinary term meaning "putting in place" or "everything in its place." In the context of making zucchini lasagna rolls, it would refer to the preparation and organization of all the ingredients and tools needed for the recipe before starting to cook.

For Zucchini Lasagna Rolls, the mise en place could include:

Slicing the zucchini into thin, uniform slices

Preparing the filling (such as mixing together ricotta cheese, chopped spinach, and grated Parmesan)

Preparing the sauce (such as cooking diced tomatoes, garlic, and herbs)

Grating any additional cheese for topping the rolls

Preheating the oven

Setting out any necessary tools (such as a baking dish, tongs, and a spoon)

By having everything prepared and organized in advance, the cooking process will be smoother and more efficient.

To slice, salt, dry, and grill the zucchini for the Zucchini Lasagna Rolls recipe:

Slice the zucchini lengthwise into thin slices, about 1/8 inch thick.

Spread the slices out on a baking sheet and sprinkle them with salt. This will help to draw out any excess water in the zucchini. Let the slices sit for about 30 minutes.

Dry the zucchini slices thoroughly by patting them dry with paper towels or a clean kitchen towel.

Preheat a caff or caff visage to medium-high heat. Place the zucchini slices on the grill or pan and cook for about 2-3 minutes per side, or until they are slightly charred and tender.

Grilling the zucchini will not only add a nice smoky flavor but also will prevent them from getting soggy when assembling the rolls.

To prepare the marinara sauce for the Zucchini Lasagna Rolls recipe:

In a large pot or Dutch roaster, heat some olive oil painting over medium heat. Add diced onions and garlic, and cook until softened, about 5 minutes.

Add canned tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper to the pot. Stir to combine and bring the admixture to a poach. Reduce the heat to low and let the sauce poach for about 30- 40 twinkles, stirring sometimes, or until the sauce has thickened and the flavors have blended together.

Remove the pot from the heat and use an immersion blender or food processor to puree the sauce until smooth. If the sauce is too thick, you can add a little bit of water or chicken broth to thin it out.

Taste the sauce and adjust the seasoning as needed.

This recipe is a basic marinara sauce recipe you can add more ingredients such as mushrooms, olives, or capers to enhance the flavor and make it more hearty.

Zucchini Lasagna Rolls

Meal prep and storage for the Zucchini Lasagna Rolls recipe:

Assemble the rolls: Spread a layer of the marinara sauce over the bottom of a baking dish. Take a slice of grilled zucchini, spoon a small amount of the cheese and meat mixture onto the end of the slice and roll it up. Place the roll seam-side down in the baking dish. Repeat with the remaining zucchini slices and filling.

Top the rolls with the remaining marinara sauce and grated cheese.

Cover the baking dish with foil and refrigerate for up to 2 days or freeze for up to 3 months. If you are freezing the dish, it's best to let it thaw in the refrigerator overnight before baking.

When ready to bake, preheat the oven to 375°F (190°C) and bake the lasagna rolls for 30-35 minutes, or until the cheese is melted and bubbly.

Let the lasagna rolls cool for a few minutes before serving.

By preparing ahead of time you can have a healthy, delicious, and satisfying dinner ready with minimal effort.

Substitutions and variations for the Zucchini Lasagna Rolls recipe:

Filling: Instead of using a cheese and meat filling, you can use a variety of different fillings such as spinach and ricotta, mushroom and spinach, or even a meatless filling like lentils or quinoa.

Cheese: Instead of using ricotta cheese, you can use cottage cheese, mozzarella, or a combination of different cheeses.

Sauce: Instead of using marinara sauce, you can use a cream-based sauce like a béchamel or a pesto sauce.

Meat: If you want to add meat to the recipe, you can use ground beef, ground turkey, ground pork, or shredded chicken.

Vegetables: You can add different types of vegetables to the filling, such as sautéed bell peppers, mushrooms, or eggplants.

Gluten-free: To make this recipe gluten-free, you can use gluten-free bread crumbs or almond flour in the filling.

Spicy: If you like a spicy kick to your dish, you can add red pepper flakes or a diced jalapeno pepper to the marinara sauce.

By experimenting with different ingredients you can adapt the recipe to your taste and make it more flavorful and diverse.


Yellow squash and zucchini are both types of summer squash, but they are not exactly the same thing.

Yellow squash, also known as yellow zucchini, has a slightly sweeter and more delicate flavor than zucchini. It has a slightly more curved shape and thinner and more delicate skin. Its flesh is usually a pale yellow color.

Zucchini, also known as green squash, has a mild and slightly grassy flavor. It has a more cylindrical shape and thicker skin. Its flesh is usually a pale green color.

Both zucchini and yellow squash can be used interchangeably in recipes, but their different color and flavor may affect the final result.


  • 6 lasagna noodles
  • 2 cups of shredded zucchini
  • 1 cup of ricotta cheese
  • 1 cup of shredded mozzarella cheese
  • 1/4 cup of grated Parmesan cheese
  • 1 egg
  • 1 tsp of dried basil
  • Salt and pepper, to taste
  • 1 cup of marinara sauce


Preheat the roaster to 375 degrees F( 190 degrees C). Cook the lasagna polls according to the package instructions.

 Drain and set aside.

In a bowl, mix together the zucchini, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, salt, and pepper.

Spread a spoonful of the zucchini mixture onto each lasagna noodle. Roll the noodle up, tucking in the sides as you go.

Spread the marinara sauce at the bottom of a baking dish. Put the lasagna rolls in the sauce.

Cover the dish with foil and bake for 25-30 minutes, or until the cheese is melted and the zucchini is tender.

Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.

Serve warm and enjoy!


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