Zucchini lasagna roll-ups are a wonderful vegetarian alternative to traditional lasagna, providing a lighter, gluten-free option packed with flavor and nutrients. With thin ribbons of zucchini in place of pasta, these roll-ups are filled with a protein-rich, fiber-filled mixture of cannellini beans, spinach, and peas. A touch of crumbled feta, fresh dill, and parmesan adds a creamy, tangy flavor, while a topping of tomato passata and a blend of four cheeses creates the classic lasagna feel without meat.

This dish is perfect for anyone looking to add more vegetables to their diet or reduce meat intake without sacrificing flavor. It’s also ideal for meal prep as it can be made ahead and stored until ready to bake. Here’s a step-by-step guide to making this wholesome, delicious zucchini lasagna roll-up dish.

Ingredients Breakdown for Zucchini Lasagna Roll-Ups

Main Ingredients

• 5 large zucchini: Zucchini serves as a healthy, low-carb replacement for traditional lasagna sheets. Its mild flavor absorbs the other ingredients beautifully, and it’s packed with vitamins A and C.
• 1 tbsp olive oil: Olive oil helps to sauté the aromatics, bringing out the natural flavors in this dish.
• 3 green shallots, thinly sliced: Shallots add a delicate, onion-like flavor, enhancing the dish’s savory profile.
• 2 garlic cloves, crushed: Garlic provides a punch of flavor that pairs well with the zucchini and the cheeses.
• 1 bunch English spinach, rinsed and chopped: Spinach adds a boost of iron and vitamins while enhancing the dish’s heartiness.
• 400g can cannellini beans, drained and rinsed: Cannellini beans are high in fiber and protein, adding both substance and nutrition to the filling.
• 150g (1 cup) frozen peas, thawed: Peas offer a slight sweetness and are high in protein, fiber, and essential vitamins.
• 120g feta, crumbled: Feta gives the dish a tangy, creamy element, balancing out the flavors with a bit of richness.
• 2 tbsp fresh dill, chopped, plus extra to serve: Dill brings a fresh, aromatic quality that pairs well with the zucchini and feta.
• 40g (1/2 cup) finely grated parmesan or vegetarian hard cheese: Parmesan adds a savory, nutty taste that’s essential in creating the traditional lasagna flavor.
• 250ml (1 cup) Mutti tomato passata: This smooth tomato base provides a rich flavor that ties all the elements together.
• 55g (1/2 cup) grated four-cheese blend: A mix of cheeses on top creates a melted, bubbly finish, giving this dish the perfect lasagna-like appeal.

Zucchini Lasagna Roll-Ups Step-by-Step Preparation Guide

Step 1: Prepare the Zucchini and Baking Dish

1. Preheat the oven: Start by preheating your oven to 180°C (or 160°C for fan-forced ovens).
2. Prepare the baking dish: Lightly grease an 18 x 28 cm baking dish to prevent sticking and ensure easy cleanup later.
3. Slice the zucchini into ribbons: Using a vegetable peeler, peel each zucchini lengthwise into thin ribbons. Aim for even, thin slices as they’ll be rolled up and should be pliable but sturdy. These will serve as the “pasta” for your lasagna roll-ups.

Step 2: Make the Filling

1. Heat the oil: In a large frying pan, heat the olive oil over medium-high heat.
2. Sauté the aromatics: Add the shallots and garlic to the pan and cook, stirring occasionally, for about 1 minute until fragrant and translucent.
3. Add the spinach: Toss in the chopped spinach and cook for 2-3 minutes, or until wilted.
4. Incorporate the beans and peas: Stir in the drained cannellini beans and thawed peas. Cook for another minute to warm through.
5. Mash the mixture slightly: Remove the pan from the heat and use a fork to lightly mash the beans, peas, and spinach mixture. This will make it easier to roll up inside the zucchini ribbons.
6. Add the cheeses and herbs: Stir in the crumbled feta, chopped dill, and half of the grated parmesan (or vegetarian hard cheese). Season with salt and pepper to taste. The filling should be flavorful and well-seasoned, as it is the main component of each roll-up.

Step 3: Assemble the Roll-Ups

1. Prepare the passata base: Spread half of the tomato passata over the base of your greased baking dish. This forms a flavorful, saucy foundation for the roll-ups to rest on.
2. Roll up the zucchini: Lay out a zucchini ribbon and place a tablespoonful of the filling along one end. Roll up the ribbon tightly around the filling to create a small roll-up. Place it upright in the baking dish on top of the passata.
3. Repeat with remaining zucchini and filling: Continue rolling the remaining zucchini ribbons with the filling, arranging them upright and closely packed in the baking dish.
4. Top with passata and cheese: Spoon the remaining passata over the roll-ups, spreading it evenly across the top. Sprinkle with the four-cheese blend and the remaining parmesan for a melty, golden topping.

Step 4: Bake and Garnish

1. Bake the roll-ups: Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is melted, bubbly, and golden, and the zucchini is tender.
2. Garnish and serve: Remove from the oven and sprinkle with extra chopped dill for a fresh, aromatic touch. Serve hot, with a side of crusty bread if desired.

Recipe Tips and Variations of Zucchini Lasagna Roll-Ups

• Make-Ahead Tip: You can assemble this dish up to one day in advance. Simply cover the assembled roll-ups with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and bake as directed.
• Customize the Filling: Feel free to experiment by adding mushrooms, roasted red peppers, or even sun-dried tomatoes to the filling. These additions can bring new flavors and textures to the dish.
• Cheese Alternatives: If you prefer a vegan version, you can substitute dairy-based cheeses with plant-based feta and parmesan alternatives. The same goes for the four-cheese blend on top, as many plant-based versions will still melt nicely.
• Serving Suggestions: Zucchini lasagna roll-ups are a filling dish on their own but can be paired with a side salad or garlic bread for a more complete meal.

Nutritional Information (Per Serving)

For those interested in the nutritional content, here’s an approximate breakdown per serving:

• Energy: 1695 kJ (405 calories)
• Protein: 25.7g
• Total Fat: 19.1g (of which Saturated: 9.1g)
• Carbohydrates: 34.8g (Sugars: 12.6g)
• Sodium: 751.4mg

This dish is rich in protein and fiber thanks to the cannellini beans, spinach, and peas, making it a satisfying vegetarian option that can serve as a main course. The zucchini keeps the dish light and low in carbs compared to traditional pasta-based lasagna.

Final Thoughts

Zucchini lasagna roll-ups are a creative way to enjoy lasagna in a light, nutrient-packed format. This recipe proves that vegetarian dishes can be hearty, satisfying, and full of flavor. By using zucchini as the “pasta” and incorporating a filling of beans, greens, and cheese, you get a well-balanced meal that’s both delicious and visually appealing.

Ideal for weeknight dinners, potlucks, or meal prep, this recipe is sure to impress both vegetarians and meat-eaters alike. Give it a try, and enjoy a fresh twist on classic lasagna!

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