Name: Zucchini Lasagna Roll-Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 cup chopped onion; 1 tablespoon olive oil; 1 clove garlic, minced; 6 cups spinach; 1 batch Tofu Ricotta; 3 -4 zucchinis; 1 1/2 cups marinara sauce

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

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

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.

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.

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.

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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 1/2 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.

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.

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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.