These low carb Vegan Zucchini Lasagna Roll-Ups have a spinach tofu ricotta filling. They are perfect for a keto diet.
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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.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- 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: 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.
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🔪 Instructions
First make the filling by starting with the tofu ricotta recipe, which is shown in the video below. 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.
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.
🥡 Storage
These zucchini rolls will last 5-7 days in an airtight container in the fridge.
💭 Tips
- 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.
Other Vegan Lasagna Recipes
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.
🧂 You May Need
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.
📋 Recipe
Vegan Zucchini Lasagna Roll-Ups
Equipment
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
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°F.
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°F for 30 minutes, or until zucchini is crisp tender.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Kate H says
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!
Willow Moon says
Thanks Kate, I'm glad you liked it!
Sarah says
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. 🤞
Willow Moon says
Hi Sarah, it depends on how large your zucchinis are. As you can see from my photos, mine weren’t very big.
JE says
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
Willow Moon says
Thank you so much! I am glad it worked out for you with slicing it by hand!
Katie says
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 parm
Willow Moon says
Thanks Katie, I'm so glad you liked it!
Kristin says
Can this be frozen? And if so before baking or after.
Willow Moon says
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.
Nicole Zach says
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!
Willow Moon says
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.
Michelle says
I have a ton of the ricotta left over...can i freeze it?
Willow Moon says
Hi Michelle, to be honest, I haven’t ever froze it, but it should freeze just fine. The texture may change slightly.
Beani says
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!
Willow Moon says
Thanks, I’m glad everyone liked them!