Looking for a fun twist on lasagna that's packed with veggies? These Zucchini Lasagna Rolls With Eggplant are a delicious way to enjoy all those cheesy, saucy flavors in a lighter, veggie-filled dish. Perfect for weeknight dinners or impressing guests, you'll love these Zucchini lasagna roll ups.
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If you love this Zucchini Lasagna recipe be sure to check out our Air Fryer Zucchini Fritters and this easy Zucchini Egg Bake recipe. This recipe also pairs great with our Spinach And Ricotta Bake recipe.
Why This Recipe Works
- Veggie-Packed Goodness: This meatless zucchini lasagna features tender zucchini and smoky eggplant for a healthy, veggie-forward twist.
- Comfort Food Vibes: Enjoy all the cheesy, saucy flavors you love in lasagna with this delicious, zucchini lasagna roll recipe.
- Easy to Customize: Perfect for meal prep or dinner, this dish is simple to adapt with your favorite fillings and sauces!
🥘 Ingredients
- Zucchini: The zucchini slices acting as a healthy, low-carb layer for the lasagna.
- Eggplant: Provides a hearty, earthy taste and soft texture, complementing the zucchini for a delicious vegetable base.
- Olive Oil: Enhances richness and aids in sautéing, bringing out the flavors of the vegetables.
- Onion: Contributes sweetness and aromatic depth, forming a flavorful base for the sauce.
- Minced Garlic: Adds a robust, savory aroma, elevating the overall flavor profile of the dish.
- Spinach: Offers a boost of nutrition and a vibrant green color, adding freshness to the layers.
- Ricotta Cheese: Provides creaminess and a smooth texture, balancing the vegetables with a rich layer.
- Egg: Acts as a binder, ensuring the ricotta cheese holds together in the lasagna.
- Oregano: Infuses a classic Italian herbal note, enhancing the lasagna’s savory taste.
- Basil: Adds a fragrant, sweet herbal flavor, pairing perfectly with the tomato sauce.
- Salt and Pepper: Essential for seasoning, bringing out the natural flavors of all ingredients.
- Tomato Marinara/Pasta Sauce: Offers moisture and a rich tomato flavor, tying all the layers together.
- Shredded Cheese: Creates a gooey, cheesy topping, adding a satisfying finish to the lasagna.
- Fresh Herbs: Provide a bright, aromatic garnish, enhancing both presentation and flavor.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- I’m all about that extra cheese life—layer in more mozzarella or Parmesan between the rolls for the ultimate gooey, melty bite!
- Want to make it heartier? I love mixing in ground turkey, chicken, or even crumbled tofu with the ricotta for a protein boost.
- Veggies make everything better! Roasted bell peppers or mushrooms add extra flavor, texture, and a little veggie love to every bite.
- Who says you have to stick to marinara? I love switching things up with creamy Alfredo, herby pesto, or a smoky roasted red pepper sauce—so good!
🔪 How To Make Zucchini Lasagna Rolls
Step One: Sauté the onions in a skillet until softened, then add spinach and cook until wilted.
Step Two: Transfer the cooked onion and spinach to a mixing bowl and stir in ricotta cheese.
Step Three: Add an egg, half of the shredded cheese, oregano, basil, salt, and pepper to the bowl. Mix everything until well combined.
Step Four: Slice the zucchini and eggplant into long, thin strips and set them aside. Next spread a layer of marinara sauce evenly across the bottom of an oven-safe baking dish.
Step Five: Take a slice of zucchini, place a spoonful of the ricotta mixture at one end, and roll it up.
Step Six: Repeat with eggplant slices, alternating between zucchini and eggplant for variety.
Step Seven: Place the zucchini roll ups sideways into the baking dish, fitting them snugly together. (See example photos below for guidance—note that the photos only show zucchini, but this recipe includes both zucchini and eggplant.)
Step Eight: Once the baking dish is full of rolls, pour the remaining marinara sauce over the top, filling in any gaps between the rolls.
Step Nine: Sprinkle the remaining shredded cheese over the rolls.
Step Ten: Cover the dish with tin foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
Step Eleven: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden brown.
Step Twelve: Let the lasagna rolls cool slightly before serving. They’re packed with flavor and perfect for any meatless meal!
👩🍳 Expert Tips
- Slice Evenly: Use a mandoline slicer or a sharp knife to ensure even, thin slices of zucchini and eggplant. This makes rolling easier and ensures they cook evenly.
- Remove Excess Moisture: Lightly salt the zucchini and eggplant slices and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel to prevent a watery dish.
- Make It Ahead: Assemble the rolls and store them in the fridge (covered) up to 24 hours before baking. This is a great time-saver for busy weeknights or meal prep.
- For Extra Crispiness: If you like crispy cheese, broil the lasagna rolls for the last 2-3 minutes after baking to get that golden, bubbly top.
💭 FAQs
Salt the zucchini and eggplant slices and let them sit for 10 minutes to draw out excess moisture. Pat them dry before assembling.
Yes! Use plant-based ricotta and shredded cheese, and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Definitely! Pesto, Alfredo, or roasted red pepper sauce are great alternatives to marinara.
Allow the lasagna rolls to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
Place the cooled rolls in a freezer-safe container or wrap them tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months.
🧂Serving Suggestions
These are my favorite dishes to serve with lasagna rolls:
- Strawberry Goat Cheese Salad: A crisp green salad with a lemon vinaigrette or balsamic dressing pairs perfectly with the cheesy richness of the lasagna.
- Cheesy Garlic Bread Pizza : Serve warm garlic bread pizza or a crusty baguette to soak up all the extra marinara sauce.
- Air Fryer Roasted Vegetables: Try roasted asparagus, broccolini, or a medley of carrots and Brussels sprouts for a simple, flavorful side.
🍽 Related Recipes
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Zucchini Lasagna Rolls With Eggplant
Ingredients
- 2 Zucchini
- 1 Eggplant
- 2 tablespoon Olive Oil
- 1 Onion
- 1 tablespoon Minced Garlic
- 2 Cups Spinach Chopped
- 1 ½ Cups Ricotta Cheese
- 1 Egg
- 1 teaspoon Oregano
- 2 teaspoon Basil
- Pinch Salt
- Pinch Pepper
- 3 Cups Tomato Mariana or Pasta Sauce
- 2 ½ Cups Shredded Cheese
- Fresh Herbs For Garnish
Instructions
- Sauté the onions in a skillet until softened, then add spinach and cook until wilted.
- Transfer the cooked onion and spinach to a mixing bowl and stir in ricotta cheese.
- Add an egg, half of the shredded cheese, oregano, basil, salt, and pepper to the bowl. Mix everything until well combined.
- Slice the zucchini and eggplant into long, thin strips and set them aside. Next spread a layer of marinara sauce evenly across the bottom of an oven-safe baking dish.
- Take a slice of zucchini, place a spoonful of the ricotta mixture at one end, and roll it up.
- Repeat with eggplant slices, alternating between zucchini and eggplant for variety.
- Place each roll sideways into the baking dish, fitting them snugly together. (See example photos below for guidance—note that the photos only show zucchini, but this recipe includes both zucchini and eggplant.)
- Once the baking dish is full of rolls, pour the remaining marinara sauce over the top, filling in any gaps between the rolls.
- Sprinkle the remaining shredded cheese over the rolls.
- Cover the dish with tin foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden brown.
- Let the lasagna rolls cool slightly before serving. They’re packed with flavor and perfect for any meatless meal!
