Zucchini Lasagna Roll-Ups

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.

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.

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

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.

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5 from 1 vote

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

Roll Ups

• 3 -4 zucchinis
• 1 1/2 cups marinara sauce

US Customary - Metric

Instructions

• Filling: Cook onions on medium heat until translucent. Add garlic. Cook about 30 seconds. Add spinach. 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 1/2 cup marinara sauce on a baking dish (mine was 7 1/2" x 9 1/2").

   
• 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

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.

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