This easy vegetarian zucchini lasagna recipe is a simple version of lasagna that you can make for your family! Gluten free, high fibre, and packed with veggies- it will definitely become a family favourite!
When I think of the classic family meal, lasagna usually comes to mind. Only, that’s kind of strange because I never EVER had lasagna growing up. The reason for my deprivation was two-fold. One, my mom just really REALLY didn’t like cheese and therefore, we rarely got meals that were cheese-centric (I know, tough childhood)). And two, making lasagna is a marathon. That’s why I came up with this super simple take on lasagna that your whole family will love!
Table of contents
Why This Recipe Works
This vegetarian zucchini lasagna recipe is definitely going to be a household favourite. They’re quick, tasty and cheese AF, these will totally satisfy your lasagna craving with half the effort it takes to make a full lasagna. Here are a couple more reasons why you’ll love them.
- Lower carb (if that’s what you prefer)
- Packed with veggies
- Gluten free
- High in fibre
- Kid friendly
Key Ingredients
Zucchini — Zucchini is the star of this low carb vegetarian zucchini lasagna roll ups recipe and packs a nutrition punch! For this recipe, I recommend about 3 large zucchini’s to make the pinwheels.
Cheese — Because what is a lasagna without cheese? Like any standard lasagna recipe, you’ll need ricotta cheese, mozzarella, and parmesan.
Marinara Sauce — I recommend using a low sugar low sodium variety for this recipe.
Spinach — I love adding spinach anywhere I can because it wilts down to basically nothing, meaning you can add in a bunch of nutrient packed spinach to this recipe.
How to Make This Recipe
Step 1: Preheat oven to 400F. Lay a few pieces of paper towel down on two baking sheets and lay the zucchini slices on top. Salt them and top with another few pieces of paper towel. Top with another baking sheet and press down. Let sit for 10 minutes. Wipe the salt and water off of the zucchini when done.
Step 2: In a bowl, mix together the ricotta, and 1/2 cup each of parmesan and mozzarella cheese. Season with salt and pepper, to taste, then mix in the egg.
Step 3: Meanwhile, heat the oil in a large cast iron skillet. Add the garlic and saute until fragrant. Add in the spinach and allow to wilt. Season with a pinch each of salt and pepper.
Step 4: Pour in the marinara sauce and give everything a stir. Reduce the sauce over the heat for 7-8 minutes until very thick.
Step 5: Spread about 1 1/2 tbsp of the cheese mixture onto the slice of zucchini and roll into a pinwheel.
Step 6: Ladle a few spoonfuls of the marinara sauce into the casserole dish and spread out so it covers the whole bottom of the dish.
Step 7: Position all of the pinwheels into the casserole dish and top with the remaining cheese.
Step 8: Place the lasagna into the oven for 15 minutes, then change the oven setting to broil. Broil for 3-5 minutes or until golden brown.
Step 9: Top with the basil and enjoy!
Expert Tips
Be sure to keep an eye on the zucchini lasagna roll ups while broiling as it can easily go from golden to burnt under a broiler.
To keep this vegetarian zucchini lasagna recipe flavourful and not watery, it’s important to not skip salting the sliced zucchinis. When you salt the zucchini, it draws excess moisture from it so they don’t get soggy.
I also recommend cooking down your marinara sauce so that any excess moisture will be pumped BACK into it while the zucchini lasagna cooks.
The last hack I use to keep the sauce from getting too watery is that I finish these bad boys on broil. This also does double duty in getting some serious golden brown cheese action and GOLDEN CHEESE IS LIFE.
Recipe FAQs
You’ll need a really sharp knife if you want to hand slice the zucchini into thin strips. I highly recommend using a mandolin to easily get slices that are even and thin.
You can totally make things simple and serve this with a side of sourdough bread for convenience’s sake. But you could also serve it with a nice grain salad like this pesto pasta salad.
For sure! Baby E has never met a lasagna he didn’t like and this vegetairan zucchini lasagna recipe is no exception. You can also have your kids help roll up the zucchini slices to get them familiar with cooking in the kitchen!
The egg acts as binder to make the ricotta firmer but if you do not want to use egg, you can substitute with flax egg made with ground flaxseed.
You can assemble the entire zucchini lasagna recipe a day before and store it covered in the fridge before baking. Bake when ready to enjoy. You can also freeze it before baking and bake directly from frozen or thawed. Just make sure you are using a freezer friendly pan if you’re doing this as you don’t want your pan to crack in the freezer or oven.
To reheat leftover this lasagna, simply heat your oven up to 350F and bake until heated through.
More Recipes You Might Like
For more family friendly meals, try these ones!
- VEGAN MEXICAN PASTA CASSEROLE
- GREEK SHEET PAN CHICKEN BREASTS
- VEGAN TACO CASSEROLE
- EASY VEGAN MINESTRONE SKILLET PASTA
Now lovelies, let me know, what recipes do you think of when you think about the classic family meal? Leave me a comment below with your thoughts!
Vegetairan Zucchini Lasagna Recipe (Low Carb & Keto Friendly)
Ingredients
- 3 large zucchini thinly sliced length-wise on a mandoline
- 1/2 tsp kosher salt
- 2 1/2 cups ricotta cheese
- 3/4 cup mozzarella cheese grated and divided
- 1/2 cup plus 2 tbsp parmesan cheese grated and divided
- 1 egg
- Salt and pepper
- 2 tsp extra virgin olive oil
- 2 cloves garlic minced
- 3 cups spinach finely chopped
- 3 cups low-sugar marinara sauce
- 2 tbsp basil chiffonade
Instructions
- Preheat oven to 400 F.
- Lay a few pieces of paper towel down on two baking sheets and lay the zucchini slices on top. Salt them and top with another few pieces of paper towel. Top with another baking sheet and press down. Let sit for 10 minutes. Wipe the salt and water off of the zucchini.
- In a bowl, mix together the ricotta, and 1/2 cup each of parmesan and mozzarella cheese. Season with salt and pepper, to taste, then mix in the egg.
- Meanwhile, heat the oil in a large cast iron skillet. Add the garlic and saute until fragrant. Add in the spinach and allow to wilt. Season with a pinch each of salt and pepper.
- Pour in the marinara sauce and give everything a stir. Reduce the sauce over the heat for 7-8 minutes until very thick.
- Spread about 1 1/2 tbsp of the cheese mixture onto the slice of zucchini and roll into a pinwheel.
- Ladle a few spoonfuls of the marinara sauce into the casserole dish and spread out so it covers the whole bottom of the dish.
- Position all of the pinwheels into the casserole dish and top with the remaining cheese.
- Place the lasagna into the oven for 15 minutes, then change the oven setting to broil.
- Broil for 3-5 minutes or until golden brown.
- Top with basil and enjoy!
Notes
- Be sure to keep an eye on the zucchini lasagna roll ups while broiling as it can easily go from golden to burnt under a broiler.
- To keep these zucchini lasagna roll ups flavourful and not watery, it’s important to not skip salting the sliced zucchinis. When you salt the zucchini, it draws excess moisture from it so they don’t get soggy.
- I also recommend cooking down your marinara sauce so that any excess moisture will be pumped BACK into it while the zucchini lasagna cooks.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Makenzie says
Sooo good! My husband said it’s one of the best meals I’ve made. I made a few adjustments due to the ingredients I had on hand and it was still amazing!
Sharon says
I really enjoyed this dish. Made a couple changes. Added the spinach/garlic mix to the ricotta also added some basil, thyme and chilli flakes. I would definitely make this again.
Adam Szymański says
Really nice food 😀
Abbey Sharp says
Thank you! 🙂
Nicky says
Ive made this for guests and it’s always a hit and no one knows it’s keto! I serve it with bread for non keto family members and everyone loves it! Thank you!!
Abbey Sharp says
so glad your family and you could enjoy the same dish!
Leslie says
Not only is this a beautiful dish, I bet it tastes amazing as well! This one is sure to satisfy all the cravings!
Abbey Sharp says
Definitely! Thanks love
Razia Hamidi says
I loved this recipe. I never comment on posts but felt so inclined to BC this was amazing. I do need to find a way to get salt off after washing bc it was still a bit too salty for me. But overall sooooo good. Also do you suggest any tool for cutting the zucchini. It took a while to do by hand and get them just thin enough.
Abbey Sharp says
Hey, thanks so much! I only added a pinch of salt to the zucchini, which is just enough to release the moisture. You could use a mandolin to cut them thin enough instead of doing it by hand.
Laura says
Loved it!! Had Italian night and I made this and it went quickly. Thanks bunches.
Abbey Sharp says
Yay, so glad to hear! Thanks Laura
Judy says
Way to much ricotta and spinach for just 3 zucchini. Idea to spinkle with salt to draw moisture is excellent. Mixture tastes really good. I’m actually baking mine longer then will briwn the tips. Making them now will post a photo.
Abbey Sharp says
Hi Judy, I should I specified that I used large zucchini. Enjoy!
Corey says
Do you have nutritional information?
Abbey Sharp says
Hey, I tend to not post that information!
gabrielle says
You put the marinara/spinach into the casserole dish under the pinwheels, right? That part is missing from the recipe I think?
Abbey Sharp says
Yes, that’s correct! I’ll change that, thank you.
Farrah says
Ahh! This looks so good! Can’t wait to try it out!
Abbey Sharp says
Enjoy girlie!
Mikki says
Oh now, these look beautiful. I made something like this last week, but mine was just a regular veggie lasagna. This looks so much better.
Abbey Sharp says
Try this one too! So delicious
Angela Cardamone @marathonsandmotivation.com says
These look so amazing!! I can’t wait to give this recipe a try!
Abbey Sharp says
Enjoy Angela 🙂
Nicole @ Fitful Focus says
These look amazing!!! And almost too pretty to eat (almost).
Abbey Sharp says
haha ALMOST. But also REALLY GOOD lol
Deborah Brooks says
This could be the way to sneak zucchini into my husband’s dinner!
Abbey Sharp says
Totally!