This is one of my all-time favorite lasagna recipes. It’s vegetarian, and I promise you that you won’t miss the meat or the pasta. Seriously. I love that this one is on the lighter side and comes together quickly. I realize that I’ve posted several meatless recipes lately. Hopefully, I’m not boring you! We really enjoy these kinds of recipes. They are not only an easy way to eat healthfully but a great way to save money too. We really enjoy this kind of recipe. The kids love to help me to roll the zucchinis. They feel so proud! And then they eat the rolls without any complaints. Plus, we had a good time in the kitchen. Win-Win. You are going to love these lasagna zucchini rolls! They are creamy, cheesy, and saucy. So let’s get rolling!
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Zucchini – about 4. Olive oil Ricotta cheese Pecorino cheese Lemon zest Spinach leaves Basil leaves Garlic powder Salt and black pepper Marinara sauce – I used store-bought marinara sauce. Cherry tomatoes Heavy cream Parmesan cheese
STEP-BY-STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 1 – Slice and roast the zucchini. 2 – Combine the filling ingredients. 3 – Fill and roll the roasted zucchini. 4 – Bake.
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Let the strips of zucchini cool down before you roll them up. If you like to try new flavor combinations, you can substitute spinach leaves for tarragon leaves.
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