Keto zucchini lasagna roll-ups

Honestly, when I first told Donald I was making vegan zucchini lasagna roll ups for dinner, he gave me that look. You know the one. The "is this really going to fill me up?" look that every meat lover gives when you mention anything vegan.

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• Vegan Zucchini Lasagna Roll Ups

Well, three helpings later, he was asking when I'd make them again.

I started playing around with this recipe last spring when Sarah went through a phase of wanting "rolled up food" for every meal. Tortilla wraps, rolled sandwiches, you name it. So I thought, why not turn lasagna into something rolled? And since I had a friend coming over who eats plant based, the vegan zucchini lasagna roll ups idea just clicked.

What I love most about this recipe is how light it feels without being boring. The zucchini takes the place of pasta sheets, and the tofu ricotta filling with spinach has so much flavor you forget there's no dairy in it. Alex didn't even notice it was vegan until I told him after dinner. He just said, "Mom, these are really good."

If you love using zucchini in creative ways, you should check out my healthy baked zucchini fritters too. They've been a weekend lunch staple in our apartment for ages.

Why You Will Love These Vegan Zucchini Lasagna Roll Ups

• Low carb and keto friendly so they fit into pretty much any eating plan
• Ready in about an hour with most of that time hands off
• Naturally gluten free because zucchini does all the heavy lifting
• Family approved, even by my picky 12 year old
• Light but filling, you don't get that heavy pasta feeling after eating
• Make ahead friendly, which is a lifesaver on weeknights

Simple Ingredients for Vegan Zucchini Lasagna Roll Ups

You really don't need much for these. I always have most of this stuff in my apartment already.

For the Filling:

• 1 cup chopped onion
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 6 cups fresh spinach
• 1 batch tofu ricotta (homemade is best, but store bought works in a pinch)
• Salt to taste

For the Roll Ups:

• 3 to 4 medium zucchinis
• 1 ½ cups marinara sauce (use your favorite jarred or homemade)

A quick note on the zucchini. Try to pick ones that are straight and on the longer side. The curvy ones are pretty but they make rolling really tough. I learned that the hard way the first time I made these.

How to Make Vegan Zucchini Lasagna Roll Ups Step by Step

I'm going to walk you through this just like I would if you were standing in my kitchen with me. It's easier than it looks, I promise.

Make the Spinach Tofu Filling

Heat the olive oil in a pan over medium heat. Add your chopped onions and cook them until they go soft and a little see through. This usually takes about 5 minutes for me.

Toss in the garlic and let it cook for about 30 seconds. You'll smell it right away.

Now add all that spinach. I know it looks like a lot, but it shrinks down to almost nothing. Add a pinch of salt and stir until everything is wilted and bright green.

Take the pan off the heat and let it cool for a few minutes. Then move it all to a food processor along with your tofu ricotta. Pulse it a few times until it's mixed but still has some texture.

Prep the Zucchini Slices

Preheat your oven to 350°F.

Here's the trick that changed everything for me. Slice your zucchinis very thin lengthwise, about 1/16 inch thick. A mandoline makes this so much easier. If you don't have one, just go as thin as you can with a sharp knife and a steady hand.

Lay all the slices out on a cutting board lined with a kitchen towel or paper towels.

Sprinkle each slice with a little salt. This pulls out the extra water, which is the whole secret to roll ups that don't turn into soup. Let them sit for 15 minutes.

You'll see little water droplets show up on the surface. Pat each slice dry with a fresh towel before moving on.

Assemble the Roll Ups

Spread about ½ cup of marinara sauce in the bottom of your baking dish. Mine is around 7 ½ by 9 ½ inches and it fits everything perfectly.

Take one zucchini slice and add about a teaspoon of the spinach tofu filling near one end. Roll it up tight and place it seam side down in the marinara.

Keep going until all your zucchini slices are filled and rolled. If you have leftover filling, just spoon it on top of the rolls. Then pour the rest of the marinara sauce over everything.

Bake to Tender Perfection

Pop the baking dish in the oven and bake for 30 minutes, or until the zucchini is just tender but still has a little bite to it.

Let it sit for about 5 minutes before serving. This helps everything settle so the rolls don't fall apart when you scoop them out.

Storage and Reheating Tips

Leftovers actually taste really good the next day. The flavors get even better after sitting in the fridge overnight.

Store them in an airtight container in the fridge for up to 3 days. I usually transfer mine into a glass container with a tight lid.

For reheating, I pop them back in the oven at 350°F for about 10 to 15 minutes. The microwave works too if you're in a rush, but the oven keeps them from getting too watery.

You can freeze them as well, but I'll be honest, the texture changes a bit. The zucchini gets softer after thawing. If you do freeze them, wrap individual portions tightly and use within 2 months.

Easy Variations for Zucchini Lasagna Roll Ups

After making these so many times, I've tried all kinds of swaps. Here's what worked best for our family.

• Add some heat, mix red pepper flakes into the tofu ricotta for a little kick
• Cashew ricotta swap, if you can't do tofu, soaked cashews blended with lemon and salt work great
• Mushroom layer, sauté some mushrooms with the onions for extra savory flavor
• Fresh herbs, basil or oregano on top right before serving makes everything pop
• Cheesy top, if you're not strictly vegan, a sprinkle of mozzarella on top before baking is amazing

Have you ever tried making these with butternut squash slices instead? I did once during the fall and it was a whole new dish. So good.

One thing to watch out for is over filling the rolls. Less is more here. Too much filling and they unroll on you, which is a sad sight after all that work.

Common Questions About Vegan Zucchini Lasagna Roll Ups

How do I keep my zucchini lasagna roll ups from getting watery?

The salt and sweat step is everything. Don't skip it. After you slice the zucchini, sprinkle it with salt and let it sit for at least 15 minutes. Then pat each piece really well with paper towels. This pulls out the moisture before baking so you don't end up with a soupy mess.

Can I make vegan zucchini lasagna roll ups ahead of time?

Yes, and they're actually great for meal prep. You can assemble the whole thing up to 24 hours ahead and keep it covered in the fridge. When you're ready to eat, just bake it as directed. You might need to add an extra 5 minutes since it's going in cold.

What can I use instead of tofu ricotta in zucchini lasagna roll ups?

If tofu isn't your thing, cashew based ricotta works beautifully. Just soak 1 cup of raw cashews in hot water for an hour, then blend with 2 tablespoons lemon juice, salt, and a splash of water until creamy. Regular ricotta cheese works too if you're not keeping it vegan.

Are vegan zucchini lasagna roll ups freezer friendly?

They are, with a small note. The texture of the zucchini softens a bit after freezing and thawing. If you don't mind that, wrap them well and freeze for up to 2 months. I like to freeze them in single portions so I can grab one for lunch.

Recipes You May Like

• Air Fryer Zucchini Chips with Parmesan for a crunchy side that pairs perfectly with these roll ups
• Creamy Spinach Artichoke Dip when you want more of that creamy spinach goodness in your life
• Easy Caprese Pasta Salad for a light Italian inspired meal that comes together fast

Wrapping It All Up

These vegan zucchini lasagna roll ups have become one of those recipes I keep coming back to. They're light, they're filling, and they make me feel good about what I'm feeding my family.

The combo of fresh spinach, creamy tofu ricotta, and tangy marinara wrapped up in tender zucchini just works. Plus, Donald the meat lover keeps requesting them, which is the ultimate sign of approval in our apartment.

Give these a try this week, even if you're not vegan. I think you'll be surprised at how satisfying they are.

If you make them, please save this recipe to Pinterest so you can find it again later. And let me know how yours turn out in the comments. I love hearing your stories.

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