Pesto Zucchini Lasagna Roll Ups

Flavored with fresh herbs and a creamy ricotta filling these cheesy pesto zucchini lasagna roll ups are light, easy and delicious!

Total Time: 35 minutes

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Tired of zucchini yet? Not me! Flavored with fresh herbs and a creamy ricotta filling, these cheesy Pesto Zucchini Lasagna Roll Ups are a light and healthy gluten-free summer side dish or vegetarian entree. Trust me — you’ll never miss the pasta!

Hey, hey! I’ve got one more zucchini recipe to share with you this season and it’s a good one! Plus, it’s super-easy and very versatile…making it a great way to use up some garden fresh veggies in a different way.

Since my garden has been overflowing with herbs (and basil in particular), I have stashed away multiple batches of homemade pesto. In an effort to use some of it last weekend, I put together these roll-ups to serve as a side dish when Keith was grilling fish for dinner. They were a huge hit!

How to Make Lasagna Healthier

I’ve made a healthier and lighter version of lasagna with a summer twist. Instead of pasta, I use strips of zucchini which is not only super delicious but makes this lasagna much lighter and perfect for hot summer evenings.

I also swapped the meat for a creamy ricotta filling which is so simple and packed full of flavor. You can switch it up with different herbs, spices and cheeses.

Whether you’re watching your carb intake or just trying to include more vegetables in your diet, these Zucchini Lasagna Roll-Ups are a must-try this summer!

It’s a great vegetarian main dish that still offers plenty of filling protein, or you can serve smaller portions and pair them with grilled chicken or seafood. Oh, and the leftovers (cold…straight out of the tupperware container) are pretty darn good, too! Don’t ask me how I know that…

How Long does it Last?

Leftovers will store well in the fridge for a few days, they can even be eaten cold with salad and are really delicious. I wouldn’t recommend freezing this because of the dairy. The texture changes when frozen and it can also split and curdle, not good.

Serving Suggestions

Serve the zucchini lasagna roll ups just as they are with some crusty bread as a vegetarian main dish or pair them with grilled chicken, fish or more chilled veggies.

Top Tips to Remember

• Instead of grilling the zucchini you can also roast them in the oven just keep an eye on them that they don’t burn as they cook fast.
• The zucchini lasagna rolls can be made in advance, placed in the fridge then brought out and baked when you’re ready to eat.
• You can also top the lasagna rolls with extra mozzarella to make it extra cheesy.
• You can use basil pesto or sun dried tomato pesto which will also work well.

More Delicious Lasagna Recipes to Try:

• Healthy Slow Cooker Lasagna Soup
• Quick and Easy Vegetable Lasagna
• Turkey and Pesto Slow Cooker Lasagna

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 1 vote

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Pesto Zucchini Lasagna Roll Ups

Flavored with fresh herbs and a creamy ricotta filling these cheesy pesto zucchini lasagna roll ups are light, easy and delicious!

Course Main Course

Cuisine Mediterranean

Keyword Lasagna roll ups, Pesto Lasagna, Zucchini Lasagna

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4 servings

Calories 246 kcal

Author The Seasoned Mom

Ingredients

• 4 medium zucchini sliced thin
• ½ cup marinara sauce plus additional for topping
• 1 cup part-skim ricotta
• ¼ cup mozzarella cheese
• ¼ cup Parmesan cheese
• ¼ cup pesto
• ¼ teaspoon salt
• 1 egg

Instructions

1. Preheat oven to 350 degrees F. Spray a baking dish with cooking spray and spread a thin layer of marinara sauce evenly in the bottom. Set aside.
2. Spray a grill or indoor grill pan with cooking spray and grill the zucchini slices for about 3 minutes per side, or until soft enough to roll.
3. Meanwhile, prepare the filling. In a medium bowl, stir together ricotta, mozzarella, Parmesan, pesto, salt, and egg until completely combined.
4. Spread a heaping tablespoon of filling onto each slice of zucchini, then roll. Place seam-side down in the prepared baking dish.
5. Place an additional dollop of marinara sauce on top of each roll up.
6. Bake, uncovered, for about 15 minutes (or until ricotta filling is heated through and set). Garnish with additional Parmesan if desired.

Recipe Notes

• Leftovers will store well in the fridge for a few days, they can even be eaten cold with salad and are really delicious. I wouldn't recommend freezing this because of the dairy. The texture changes when frozen and it can also split and curdle, not good.
• Instead of grilling the zucchini you can also roast them in the oven just keep an eye on them that they don't burn as they cook fast.
• The zucchini lasagna rolls can be made in advance, placed in the fridge then brought out and baked when you're ready to eat.
• You can also top the lasagna rolls with extra mozzarella to make it extra cheesy.
• You can use basil pesto or sun dried tomato pesto which will also work well.

Nutrition Facts

Pesto Zucchini Lasagna Roll Ups

Amount Per Serving

Calories 246 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 71mg24%

Sodium 702mg31%

Potassium 704mg20%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 7g8%

Protein 15g30%

Vitamin A 1230IU25%

Vitamin C 37.2mg45%

Calcium 343mg34%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.