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Easy and Delicious Vegan Gluten Free Recipes

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Home » Recipes » Main Dishes and Small Dishes » Zucchini Lasagna Roll-Ups

May 20, 2019 By Willow Moon
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Zucchini Lasagna Roll-Ups

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These low carb Zucchini Lasagna Roll-Ups have a spinach tofu ricotta filling. They are perfect for a keto diet.

Zucchini Lasagna Roll-Ups on a plate.

In the past I made Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce, so this time I wanted to switch things up a little and make Zucchini Lasagna Roll-Ups.

These vegan lasagna roll-ups are a little more work than lasagna, but they are easier for serving dinner guests. They make a great side dish, appetizer, or meal.

The filling is so good that I decided to post it by itself as a Cheesy Vegan Spinach Dip.

These low carb Zucchini Lasagna Roll-Ups have a spinach tofu ricotta filling. They are perfect for a keto diet. Click To Tweet

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How to Make Zucchini Lasagna Roll-Ups

First make the filling by starting with the tofu ricotta recipe. Set aside.

Cook onions until translucent. Add garlic and cook about 30 seconds. Then add spinach and cook until wilted.

Mix the spinach mixture with the tofu ricotta in a food processor.

Left photo: Spinach and onions in a pan. Right photo: Tofu Ricotta and spinach and onions in a food processor.

Slice zucchini on a mandoline. Lay sliced zucchini on a cutting board that is covered with a kitchen towel or paper towels.

Sprinkle each slice with salt. Let sit for 15 minutes so that the zucchini starts to sweat. Pat each zucchini slice off.

Spread filling on zucchini slices and roll them up.

Zucchini and tofu ricotta and spinach mixture on a cutting board.

Place rolled zucchini in a baking dish with marinara sauce. After placing all the zucchini rolls in the dish, top with more marinara sauce and filling if you have extra.

Zucchini Lasagna Rolls in a baking dish before marinara is poured on top.

Other Recipes with Healthy Swaps

  • Vegan Mashed Cauliflower with Caramelized Onions and Mushrooms
  • Bean and Mexican Cauliflower Rice Burritos
  • Baked Tofu Fries
  • Cauliflower Pizza Crust
  • Grain Free Granola

Zucchini Lasagna Rolls in a baking dish after being baked next to some on a plate.

Tips for Making Zucchini Lasagna Roll-Ups

  • Make the tofu ricotta first. It can even be made the day before to make things easier.
  • Next, add sautéed onions, garlic, and spinach mixture to the tofu ricotta.
  • To get thinly sliced zucchini slices, slice zucchini on a mandoline. Make sure to use the guard, or you may cut yourself. The blade is quite sharp. (I've learned the hard way - more than once.)
  • You can use a knife if you don't have a mandoline. A knife won't get them as thin unless you're really good with a knife. The thinner the slices, the more tender they will be.
  • Be prepared to get messy. Rolling the zucchini is a messy job. The pay off is you get to lick your fingers. (That's when I realized the filling was a dip recipe by itself.)
  • If roll-ups are too messy and too much work for you, you could always make lasagna instead. Just keep in mind that you'll use a lot less zucchini noodles.
  • Pour ½ cup of the marinara sauce in a baking dish so that you have a base for the zucchini noodles. You'll pour the rest on top, which will work its way in between each roll-up.
  • If you have extra filling you can spoon some into the top of each roll-up, or you could eat it as a dip.

Vegan Zucchini Roll Ups on a plate.

Zucchini Roll-Ups

If you're cutting back on carbs, are on a vegan keto diet, or just want to add more veggies into your diet, this vegan recipe is for you.

You won't miss the lasagna noodles since these vegan lasagna roll-ups are so hearty and flavorful.

*Don't forget to come back and leave your feedback and star rating.

Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Here's the mandoline that I own. It's great because it has a guard to protect your fingers. You can adjust the thickness of the cut as well.

Kitchen Aid Mandoline

Zucchini Lasagna Roll-Ups
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4.8 from 10 votes

Zucchini Lasagna Roll-Ups

These low carb Zucchini Lasagna Roll-Ups have a spinach tofu ricotta filling. They are perfect for a keto diet.
Course Main Course
Cuisine vegan, gluten free
Keyword vegan zucchini lasagna roll ups, zucchini lasagna roll ups
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 131kcal
Author Willow Moon

Ingredients

Filling

  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 6 cups spinach
  • 1 batch Tofu Ricotta
  • salt

Roll Ups

  • 3 -4 zucchinis
  • 1 ½ cups marinara sauce
US Customary - Metric
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Instructions

  • Filling: Cook onions on medium heat until translucent. Add garlic. Cook about 30 seconds. Add spinach and salt. Cook until wilted. Mix with tofu ricotta in a food processor.
  • Preheat oven to 350°.
  • Roll Ups: Slice zucchini 1/16" thick on a mandoline. Lay sliced zucchini on a cutting board that is covered with a kitchen towel or paper towels. Sprinkle each slice with salt. Let sit for 15 minutes or until the zucchini starts to sweat, where water is drawn to the surface. Pat each zucchini slice off.
  • Spread about ½ cup marinara sauce on a baking dish (mine was 7 ½" x 9 ½").
     
  • Spread about a teaspoon of filling on each piece of zucchini. Roll tightly. Place on top of marinara sauce in baking dish. Repeat with the rest of zucchini. If you have extra filling, spread on top of zucchini rolls. Pour the rest of marinara sauce on top.
  •  Bake at 350° for 30 minutes, or until zucchini is crisp tender.

Nutrition

Calories: 131kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 369mg | Potassium: 629mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3080IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 3mg
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Did You Make This Recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Do You Prepear?

I have partnered with Prepear as one of their Meal Plan Pros to offer meal plans and recipes to users. It makes meal planning fast and easy! Plus it's FREE!

Three screen shots of Prepear App with text that discusses benefits like shop from a grocery list, follow a meal plan, and collect new recipes. Available on Google Play and the App Store.

Zucchini Roll Ups collage photo with text.

Zucchini Roll Ups photo with text.

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Reader Interactions

Comments

  1. Kristin says

    June 08, 2021 at 10:50 am

    Can this be frozen? And if so before baking or after.

    Reply
    • Willow Moon says

      June 09, 2021 at 11:34 am

      Hi Kristin, I haven't tried freezing it, but I'm sure it will freeze just fine. I would assemble it without baking and freeze up to 3 months. Then either thaw it first and bake, or pop it directly into the oven from the freezer.

      Reply
  2. Nicole Zach says

    October 29, 2020 at 8:01 am

    I made this recipe last night and it turned out great, except for a few failures on my part. The grocery store only had one zucchini left, so I used one zucchini and 3 yellow squash. I didn't have a mandolin and did a terrible job at trying to slice them thinly, so I gave up and ended up just making it like a lasagna and used my not so thinly sliced squash instead of noodles! It all ends up in the same place, right? 🙂 It wasn't the prettiest thing when I was done with it, but it tasted delicious! Thanks for the recipe, will definitely make it again!

    Reply
    • Willow Moon says

      October 29, 2020 at 2:44 pm

      Thanks Nicole! Lasagna is actually the easier route, so less work on your part! The roll-ups are great for feeding a crowd since they look nice and it makes so many of them.

      Reply
  3. Michelle says

    January 13, 2020 at 4:31 pm

    I have a ton of the ricotta left over...can i freeze it?

    Reply
    • Willow Moon says

      January 13, 2020 at 6:03 pm

      Hi Michelle, to be honest, I haven’t ever froze it, but it should freeze just fine. The texture may change slightly.

      Reply
  4. Beani says

    November 14, 2019 at 4:35 pm

    Made this today! I used a different base tofu ricotta recipe but loved the addition of spinach and onions to it. Everyone loved it as well. Cannot wait to make it again. Thank you for this!

    Reply
    • Willow Moon says

      November 17, 2019 at 5:45 am

      Thanks, I’m glad everyone liked them!

      Reply

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Namaste, I'm Willow!

Willow Moon

I have been vegan for 22 years and
gluten free for 10 years. Here you will
find healthy gluten free vegan recipes
and ways to heal, thrive, and
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