• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Summer
  • FREE EBOOK
  • Shop

Create Mindfully

menu icon
go to homepage
  • About
  • Recipes
  • Summer
  • FREE EBOOK
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Summer
    • FREE EBOOK
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Pasta and Noodles

    Modified: Apr 30, 2025 · Published: May 20, 2019 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Zucchini Lasagna Roll-Ups

    Jump to Recipe Pin

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

    Zucchini Lasagna Roll-Ups on a plate with baking dish in the background.

    💌 SAVE THIS

    I'll email this post to you, so you can come back to it later!

    ⭐️⭐️⭐️⭐️⭐️

    "This recipe turned out so well. I was hand slicing the zucchini so unable to make them thin enough to successfully roll them. So I ended up doing this more in the traditional lasagna recipe where I just layed the zucchini out straight, spreading the 'ricotta' on top, then marinara, and then repeating a layer. I think this plant based lasagna was as good as a traditional lasagna. Thanks for posting - JE"

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

    These vegan zucchini 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.

    Another zucchini recipe you might like is Vegan Zucchini Potato Tots.

    Jump to:
    • ❤️ Why You'll Love Them
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💭 Tips
    • 🍽 Serving
    • Other Vegan Lasagna Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love Them

    • Made without pasta, they are low carb. You won't even notice because they're rich and comforting!
    • They're a fun way to sneak in some veggies.
    • If you prefer, you can always make lasagna instead of roll ups - you'll use less zucchini and it takes less time.

    🧾 Ingredients

    Ingredients on a cutting board with labels.
    • Onion: Adds a sweet pungent flavor. I used a yellow onion.
    • Olive oil: For cooking the veggies.
    • Garlic: Adds a pungent flavor.
    • Spinach: I like spinach because it is mild in flavor. You could also use kale or some other greens.
    • Tofu ricotta: I used homemade tofu ricotta. You could also use store-bought ricotta.
    • Salt: Draws the moisture out of the zucchini. Enhances flavors.
    • Zucchini: If you make this recipe into lasagna instead of rolls, you'll use less.
    • Marinara sauce: You could also use pizza sauce or tomato sauce.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

    Free 5 Part Email Series to Elevate Your Vegan Cooking

    We respect your privacy. Unsubscribe at any time.

    Here's the tofu ricotta you'll be using for this recipe:

    🔪 Instructions

    Spinach and onions in a pan. Tofu Ricotta and spinach and onions in a food processor.

    Step 1: Cook onions until translucent. Add garlic and cook about 30 seconds. Then add spinach and cook until wilted.

    Step 2: Mix the spinach mixture with the tofu ricotta in a food processor.

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

    Step 3: 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.

    Step 4: Spread filling on zucchini slices and roll them up.

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

    Step 5: Pour marinara sauce in a baking dish. Place rolled zucchini on top of 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 next to some on a plate.

    💭 Tips

    • Make the tofu ricotta first. It can even be made the day before to make things easier.
    • 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.

    🍽 Serving

    • Easy Breadsticks with Tofu Ricotta
    • Bruschetta with Roasted Tomatoes
    • Vegan Eggplant Fries
    • Vegan Fritters
    Zucchini Lasagna Roll-Ups on a plate.

    Other Vegan Lasagna Recipes

    • Vegan Mushroom Lasagna
      Vegan Mushroom Lasagna
    • Vegan Spinach Lasagna on a plate.
      Best Vegan Spinach Lasagna

    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.

    If you tried this Vegan Zucchini Lasagna Roll-Ups Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Zucchini Lasagna Roll-Ups on a plate.
    Pin Print Add to Shopping List Go to Shopping List
    4.87 from 15 votes

    Vegan Zucchini Lasagna Roll-Ups

    These low carb Vegan Zucchini Lasagna Roll-Ups have a spinach tofu ricotta filling. They are perfect for a keto diet.
    Course Main Course
    Cuisine Italian inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 6
    Calories 131kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    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

    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.

    Roll Ups

    • Preheat oven to 350°F.
    • Slice zucchini 1/16" thick lengthwise on a mandoline. Lay sliced zucchini on a cutting board that is covered with a kitchen towel or paper towels. Lightly 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°F for 30 minutes, or until zucchini is crisp tender.

    Notes

    These zucchini rolls will last 5-7 days in an airtight container in the fridge.
    If you make zucchini lasagna instead, you'll only need 2 zucchini.

    💌 SAVE THIS

    I'll email this post to you, so you can come back to it later!

    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
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

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

    More Pasta

    • Vegan Eggplant Lasagna on a plate with baking dish in the background.
      Vegan Eggplant Lasagna
    • Vegan Lentil Skillet Lasagna in a large skillet.
      Vegan Lentil Skillet Lasagna
    • Red Lentil Pasta Salad with Chickpeas in a wood bowl.
      Red Lentil Pasta Salad with Chickpeas
    • Tofu Peanut Noodles in. a bowl. with chopsticks.
      Tofu Peanut Noodles

    Reader Interactions

    Comments

      4.87 from 15 votes (10 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. EBH says

      February 12, 2025 at 7:04 pm

      Found this recipe recently because my husband loves to buy zucchinis, and I googled a recipe for zucchini/vegan. I followed the recipe exactly as you indicated and it looks amazing, still hot. I tasted the ricotta and it was delicious I thought I was not going to have enough ricotta but I certainly did with five zucchinis medium size. It's amazing how the zucchinis wilted after the sprinkling them with salt. One thing I did extra is to make my own marinara and pour over the amazing Vegan Myoko's liquid mozzarella that I used to buy for my pizzas. I wish I can post a photo I can wait to eat them. I prepare this whole batch for tomorrow so we'll settle and it probably taste even better. I had to change the bake pan because I was placing the rolls it larger one and it wouldn't have work,everything looks perfect thank you for the recipe.5 stars

      Reply
      • Willow Moon says

        February 14, 2025 at 6:13 am

        Thank you, I'm so glad you liked the tofu ricotta! I still need to try Myoko's liquid mozzarella. Maybe it's time for some pizza...

        Reply
    2. Kate H says

      June 06, 2024 at 4:22 pm

      This was delicious! I was happy to find a vegan ricotta that didn't have nuts in the recipe, since I have an allergy.
      This is definitely going on the weekly rotation!

      Reply
      • Willow Moon says

        June 07, 2024 at 10:38 am

        Thanks Kate, I'm glad you liked it!

        Reply
    3. Sarah says

      December 09, 2023 at 4:41 pm

      I feel like I surely did something wrong. Are the rolls tiny? I wound up with way more zucchini pieces and wound up just making layers on top of the first layer of rolled zucchini. I dunno...waiting to see how it turns out. 🤞

      Reply
      • Willow Moon says

        December 11, 2023 at 7:42 am

        Hi Sarah, it depends on how large your zucchinis are. As you can see from my photos, mine weren’t very big.

        Reply
    4. JE says

      March 04, 2023 at 11:30 am

      This recipe turned out so well. I was hand slicing the zucchini so unable to make them thin enough to successfully roll them. So I ended up doing this more in the traditional lasagna recipe where I just layed the zucchini out straight, spreading the 'ricotta' on top, then marinara, and then repeating a layer. I think this plant based lasagna was as good as a traditional lasagna. Thanks for posting5 stars

      Reply
      • Willow Moon says

        March 04, 2023 at 11:36 am

        Thank you so much! I am glad it worked out for you with slicing it by hand!

        Reply
    5. Katie says

      July 28, 2022 at 6:34 am

      Very good. I rinsed the zucchini after ‘sweating’ them ( and then dried as best I could) as I was worried they’d be too salty, but it somehow came together great. Thank you for this recipe! Great sprinkled with vegan parm5 stars

      Reply
      • Willow Moon says

        July 28, 2022 at 9:18 am

        Thanks Katie, I'm so glad you liked it!

        Reply
    6. 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
    7. 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!5 stars

      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
    8. 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
    9. 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!5 stars

      Reply
      • Willow Moon says

        November 17, 2019 at 5:45 am

        Thanks, I’m glad everyone liked them!

        Reply

    Primary Sidebar

    Willow Moon with green shirt and tie dye scarf.

    Namaste, I'm Willow!

    I've been vegan for 26 years and
    gluten-free for 14 years. I share easy and delicious vegan gluten-free recipes the whole family will love! Read more →

    Summer Recipes

    • Coconut Lemonade
      Coconut Lemonade
    • Portobello Fajitas
      Portobello Fajitas
    • Double Chocolate Frozen Yogurt Bites
      Double Chocolate Frozen Yogurt Bites (Vegan)
    • Sriracha Coleslaw
      Sriracha Coleslaw

    Popular Recipes

    • Chocolate Covered Peanut Butter Frozen Yogurt Bites
      Chocolate Covered Peanut Butter Frozen Yogurt Bites (Vegan)
    • Apple Pecan Chickpea Salad Sandwich on a plate.
      Apple Pecan Chickpea Salad Sandwich
    • Vegetable Fritter being dipped into vegan chipotle ranch dressing.
      The Most Amazing Vegetable Fritters
    • Homemade Payday Bars on parchment paper.
      Homemade Payday Bars
    • Chocolate Peanut Butter Chia pudding in a bowl.
      Chocolate Peanut Butter Chia Pudding
    • Banana Cream Pie Overnight Oats
      Banana Cream Pie Overnight Oats

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Disclosure Policy
    • Accessibility Statement

    Newsletter

    • Sign Up for my newsletter and get a FREE 30 Minute Vegan Dinners 7 Day Meal Plan as a welcome gift!

    Contact

    • Contact
    • Tip Jar

    Featured In:

    A list of magazines that Create Mindfully has been featured in like Good Housekeeping, Dr. Axe, Peta, and more.

    Copyright © 2014 - 2025
    Create Mindfully - All Rights Reserved.

    Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Willow Moon and Create Mindfully with appropriate and specific direction to the original content. All photos and artwork are property of Willow Moon and Create Mindfully. Do not duplicate or copy without proper consent.

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    My family loved this!
    Thank you for sharing this recipe, I loved it!
    This worked exactly as written, thanks!

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.