Lasagna Rolls with Zucchini

Hide extra veggies in your lasagna rolls with this twist on a classic! Shredded zucchini mixed into the ricotta mixture adds extra nutrients to your meal…and it can go undetected if you don’t tell anyone! Shh!

Who doesn’t love lasagna? Its a classic comfort dish and something that pleases everyone! I have yet to meet someone who could resist a slice! I love making my lasagna into rolls for easy serving…and portion control!

Today, I decided to make vegetarian lasagna rolls and secretly stuffed them with shredded zucchini. I am a huge zucchini lover and they are so good for you that I try to incorporate it into as many meals as I can. My hubby doesn’t like large pieces of it in meals so its often shredded and today, that is just what I did!

If you have any picky eaters in your home and are looking for ways to get them to eat their veggies, this is a great idea! Shred that zucchini and no one will be the wiser.

This recipe was a hit around here! At first, I didn’t tell my hubby that there was zucchini in it – he wouldn’t have objected if it was shredded but I was curious if he could detect it at all on his own. He didn’t. Zucchini is pretty mild in taste and it blends in nicely with the ricotta and spinach mixture making it pretty much undetectable.

Meal prepping and freezing these lasagna roll ups

I usually double this recipe to make extra as meal prep. It freezes well and so I cook it and, once cooled, place it in freezer safe containers.

To reheat them, I transfer them to an oven safe dish and bake them until they are heated through. You can also pop them in the microwave too if you are in a rush. Plus, if you place them in individual containers in the freezer, you can just grab one for a work lunch for those days you have nothing to take with you in the morning.

How to make Lasagna Rolls with Zucchini

To make this recipe, you will need:

  • 8 lasagna noodles
  • 3/4 cup mozzarella, shredded
  • 1 1/2 cups ricotta
  • 1 zucchini, shredded
  • a cup spinach, chopped
  • 1 egg
  • 1/2 teaspoon salt
  • pepper
  • 1 jar tomato sauce
  • 2 tablespoons fresh basil, chopped

To make this recipe, I start by cooking the lasagna according to package directions.

While the lasagna is cooking, I mix the ricotta, zucchini, spinach, egg, salt and pepper in a large bowl.

I preheat oven to 350 and add 1 cup of tomato sauce to the bottom of a casserole dish. I lay down a lasagna noodle on a flat surface and spread the ricotta mixture evenly on top. Then sprinkle it lightly with mozzarella and roll it up. The roll gets placed in the casserole dish with the seam side down and I repeat the process with the other lasagna noodles.

I spoon additional sauce on top of each roll and sprinkle them with the remaining mozzarella cheese. Then they bake in the oven for 25 minutes. Just before serving, I like to sprinkle them with fresh basil and serve!

I hope you enjoy my recipe! Bon appetit!

-Cathy

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lasagna rolls with zucchini

Lasagna Rolls with Zucchini

Herbs and Flour
Hide extra veggies in your lasagna rolls with this twist on a classic!
No ratings yet
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner
Cuisine Italian
Servings 8 servings
Calories 249 kcal

Ingredients
  

  • 8 lasagna noodles
  • 3/4 cup mozzarella shredded
  • 1 1/2 cups ricotta
  • 1 zucchini shredded
  • 1 cup spinach chopped
  • 1 egg
  • 1/2 teaspoon salt
  • pepper
  • 1 jar tomato sauce
  • 2 tablespoons fresh basil chopped

Instructions
 

  • Cook lasagna according to package directions.
  • Meanwhile, mix ricotta, zucchini, spinach, egg, salt and pepper in a large bowl.
  • Preheat oven to 350. Add 1 cup of tomato sauce to the bottom of a casserole dish.
  • Lay down a lasagna noodle on a flat surface and spread ricotta mixture evenly on top. Sprinkle lightly with mozzarella and roll it up. Place in your casserole dish with the seam side down. Repeat with the other lasagna noodles.
  • Spoon additional sauce on top of each roll and sprinkle with the remaining mozzarella cheese.
  • Bake in the oven for 25 minutes. Remove from oven and sprinkle with fresh basil.

Nutrition

Calories: 249kcalCarbohydrates: 28gProtein: 13gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 52mgSodium: 710mgPotassium: 494mgFiber: 3gSugar: 5gVitamin A: 1101IUVitamin C: 11mgCalcium: 177mgIron: 2mg
Keyword baked pasta, lasagna, pasta, ricotta, zucchini
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