Zucchini Lasagne Roll Ups

My favourite version of a vegetable healthy and low-carb lasagne. These zucchini lasagne roll-ups are so easy to make and taste so good.

This recipe contains dairy, but can be also substituted to a vegan by using tofu instead of ricotta.


Prep Time: 20 mins
Cook Time: 30 mins
Yields: 4


  • 1 large zucchini, sliced into 0.5 cm thick strips
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasonings
  • 1 cup baby spinach
  • 250 g firm ricotta or grated firm tofu
  • 1 cup fresh basil leaves, finely chopped
  • 2 cups organic tomato sauce or diced tomatoes and their juices
  • salt and pepper, to taste
  • grated cheese, use dairy-free cheese if vegan


  1. In a bowl toss zucchini strips with seasonings. Heat oil in a frying pan over medium heat. Add zucchini and cook on both sides for 3-5 minutes until soft.
  2. In a food processor baby spinach, ricotta/tofu and basil. Pulse until just combined, season to taste.
  3. Preheat oven to 180°C and pour half of the tomato sauce at the bottom of a baking dish. Spread about 1 tablespoon of the filling evenly over each zucchini strip. Gently roll up and place in the prepared baking dish, keeping them close together. Pour the remaining tomato sauce over the rolls and sprinkle with cheese. Bake uncovered for 20-25 minutes until the filling is heated through. Serve warm and enjoy immediately.

Nutrition Facts

Per serving: 168 KCALS | 11.5G FAT | 5.4G SAT FAT | 8.8G CARBS | 5.7G SUGAR | 2.2G FIBRE | 8.7G PROTEIN

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