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A close up of zucchini lasagna roll ups with a serving spoon.

Zucchini Lasagna Roll Ups

Teri & Jenny
These Zucchini Lasagna Roll Ups are made with zucchini slices instead of lasagna! It makes for a much lighter but still very filling meal. It's a great way to get those veggies in!
5 from 11 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course dinner
Cuisine Italian-american
Servings 4
Calories 434 kcal



  • 2 ½ tablespoons extra virgin olive oil, divided
  • ½ pound Italian turkey sausage
  • ½ pound lean ground turkey
  • ½ small onion, finely diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced basil
  • 1 ½ teaspoons minced oregano
  • 1 ½ teaspoons minced thyme
  • 1 cup part skim ricotta
  • 1 large egg white, beaten until frothy
  • ¼ cup grated Parmesan cheese plus more for garnish
  • salt and pepper to taste

roll ups

  • 4 large zucchini, ends trimmed
  • 1 tablespoon salt
  • 4 to 5 fresh basil leaves
  • 3 cups marinara sauce or marinara of choice


  • Preheat oven to 375˚F.
  • For filling: Pour 1 ½ tablespoons oil into a large skillet and place over medium-high heat. Add sausage and ground turkey and brown for 4 to 5 minutes, breaking up into small piece with a wooden spoon.
  • Strain meat from skillet and place into a large mixing bowl. Set aside.
  • Drain grease from skillet and place back over medium-high heat. Add remaining oil and sauté onion for 3 to 4 minute. Add garlic and herbs and continue to sauté for an additional 2 minutes.
  • Transfer mixture to bowl with the meat and allow mixture to cool, about 15 minutes.
  • Add remaining filling ingredients into the mixing bowl, season with salt and pepper and stir together until fully combined. (if mixture is too soft, refrigerate for 1 hour to firm up)
  • Using a potato peeler, peel thin, long strips from each zucchini, lengthwise.
  • Spread zucchini strips onto a baking sheet in a single layer and season with tablespoon of salt. Allow zucchini to sit for 20 minutes. Lightly pat zucchini dry.
  • To assemble: Pour and evenly spread 2 cups marinara sauce into the bottom of a 9”X12” baking dish. Stir ½ cup marinara sauce into the filling mixture.
  • Spread about 2 tablespoons of the filling mixture evenly over the top of one of the sliced zucchini sheets and tightly roll the zucchini into a tightly coil. Place filled and rolled zucchini into the baking dish, coil side up.
  • Repeat step 9 until all of the zucchini strips and filling have been used and the baking dish is filled.
  • Top dish with the remaining marinara sauce and a sprinkle of Parmesan and bake for about 20 minutes or until the dish is bubbling and the top has lightly browned. (Place entire dish under broiler for 1 minute if a crispier top is desired)
  • Top dish with another sprinkle of grated Parmesan and fresh basil leaves and serve.


Calories: 434kcalCarbohydrates: 25gProtein: 37gFat: 23gSaturated Fat: 8gCholesterol: 86mgSodium: 3464mgPotassium: 1517mgFiber: 6gSugar: 15gVitamin A: 1670IUVitamin C: 68mgCalcium: 325mgIron: 9mg
Keyword lasagna, zucchini recipe
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