Craving comfort food without the carbs? These Zucchini Lasagna Rolls With Eggplant are cheesy, saucy, and loaded with veggie goodness—perfect for a lighter lasagna fix.
If you’re looking for a cozy dinner that won’t leave you feeling stuffed, these zucchini lasagna roll ups are the way to go. They’ve got all the flavor of classic lasagna—creamy ricotta, tangy tomato sauce, melty cheese—but instead of pasta, we’re using thinly sliced zucchini and smoky eggplant for a low carb lasagna twist.
If you’re loving the veggie-packed vibes, check out my Air Fryer Zucchini Fritters, Zucchini Egg Bake, or Spinach And Ricotta Bake for more easy dinner ideas.
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💖 Why This Recipe Works
- All the lasagna flavor, none of the heaviness: It's cheesy and comforting without the pasta.
- Veggie-loaded: This meatless zucchini lasagna features tender zucchini and smoky eggplant for a healthy, veggie-forward twist.
- Versatile + prep-friendly: Perfect for meal prep or dinner, this dish is simple to adapt with your favorite fillings and sauces!
⭐ Star Ingredients
- Zucchini: Thin slices act as our “noodles”—light, tender, and perfect for rolling.
- Eggplant: Adds heartiness and a subtle smoky flavor to every bite.
- Ricotta Cheese: Creamy, dreamy, and the perfect filling base.
- Marinara Sauce: Ties everything together with rich, herby tomato flavor.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Cheese lovers: Add shredded mozzarella or sprinkle with Parmesan between rolls.
- Protein boost: Mix in cooked turkey, chicken, or tofu with the ricotta.
- More veggies: Roasted mushrooms, bell peppers, or kale all work beautifully here.
- Sauce switch: Try pesto, Alfredo, or roasted red pepper sauce for a fun twist.
- Vegan version: Use plant-based ricotta, vegan cheese, and a flax egg instead of regular egg.
These cheesy zucchini lasagna rolls pair so well with my Cheesy Garlic Bread Pizza or a side of Air Fryer Roasted Veggies.
🔪 How To Make Zucchini Lasagna Rolls
- Step 1: Sauté the onions in a skillet until softened, then add spinach and cook until wilted.
- Step 2: Transfer the cooked onion and spinach to a mixing bowl and stir in ricotta cheese.
- Step 3: Add an egg, half of the shredded cheese, oregano, basil, salt, and pepper to the bowl. Mix everything until well combined.
- Step 4: 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 5: Take a slice of zucchini, place a spoonful of the ricotta mixture at one end, and roll it up.
- Step 6: Repeat with eggplant slices, alternating between zucchini and eggplant for variety.
- Step 7: 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 8: Once the baking dish is full of rolls, pour the remaining marinara sauce over the top, filling in any gaps between the rolls.
- Step 9: Sprinkle the remaining shredded cheese over the rolls.
- Step 10: Cover the dish with tin foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
- Step 11: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden brown.
- Step 12: Let the lasagna rolls cool slightly before serving. They’re packed with flavor and perfect for any meatless meal!
💡Hint: A mandoline slicer helps you get super even veggie slices that are perfect for rolling!
👩🍳 Expert Tips
- Prevent sogginess: Salt the sliced veggies and pat them dry to keep the rolls firm.
- Make ahead: Assemble up to 24 hours in advance—just cover and refrigerate until ready to bake.
- Cheese perfection: Broil for 2–3 minutes at the end if you love a crispy, golden 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.
Cool completely and store in the fridge for up to 4 days, or freeze for up to 2 months.
💖 Serving Suggestions
Serve the following sides with your zucchini lasagna:
- Strawberry Goat Cheese Salad – light, fresh, and fruity
- Whole Wheat Irish Soda Bread – rustic and perfect for sopping up sauce
- Charred Corn Salad With Tomatoes – juicy, sweet, and just the right contrast
- Beet Salad With Feta And Walnuts – tangy and earthy for balance
🍽 More Tasty Zucchini 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!
Just made these zucchini lasagna rolls with eggplant—so dang good! Cheesy, cozy, and even the kids were into it. Total win!