Lasagna Zucchini Rolls with Ground Beef are a modern, lighter take on the classic. Rolled zucchini, savory beef ragu, and a melted cheese crown create a satisfying, weeknight-friendly dish.
Low-Carb Comfort, Big Lasagna Flavor
If you crave the cozy taste of lasagna but want something lighter, these Lasagna Zucchini Rolls are the sweet spot. Thin ribbons of zucchini stand in for noodles. They’re rolled around a savory lean-beef filling and baked in a bright tomato sauce. A sprinkle of part-skim cheese melts on top for that classic, bubbly finish.
This recipe looks impressive yet feels simple. You’ll make one skillet meat sauce, slice the zucchini, roll, and bake. The result is tidy, single-serve rolls that portion themselves. They’re perfect for weeknights, dinner parties, or meal prep.
These rolls are also smart healthy cooking. We use extra-lean beef, olive oil, and lots of vegetables. Salted zucchini sheds water so the bake stays saucy, not soggy. And a modest layer of cheese gives you that lasagna pull without weighing things down.
Serve the pan with a simple green salad or a slice of whole-grain bread for anyone who wants it. Either way, dinner is balanced, colorful, and satisfying.
Time to Prepare
20 minutes
Time to Cook/Bake
35–40 minutes
Servings: 6 (about 3–4 rolls per person)
Ingredients For Lasagna Zucchini Rolls
For the zucchini “noodles”
- 3–4 medium zucchini (straight and wide are best)
- ½ tsp fine sea salt (for drawing out moisture)
For the lean beef sauce + filling
- 1 tbsp extra-virgin olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 small carrot, very finely diced (optional sweetness and fiber)
- 1 cup finely chopped mushrooms or baby spinach (optional volume/veg)
- 1 lb (450 g) extra-lean ground beef (90–95% lean)
- 1 tsp Italian seasoning or a mix of dried basil + oregano
- ¼ tsp crushed red pepper flakes (optional)
- ½ tsp kosher salt, plus more to taste
- Freshly ground black pepper
- 2 tbsp tomato paste
- 2 cups no-salt-added crushed tomatoes or passata
- ¼ cup low-sodium beef or vegetable broth (as needed)
- 1 tsp balsamic vinegar (or a pinch of sugar) to balance acidity
For topping
- 1 cup part-skim shredded mozzarella (or reduced-fat Italian blend)
- ¼ cup finely grated Parmesan
- Fresh parsley or basil, chopped, for garnish
Instructions For Lasagna Zucchini Rolls
- Prep the zucchini.
Trim ends. Using a mandoline or vegetable peeler, slice long, even ribbons about ⅛-inch thick. Lay ribbons on a lined tray. Sprinkle with the ½ tsp salt. Let rest 10 minutes to release moisture. - Start the sauce.
Warm olive oil in a large skillet over medium heat. Sauté onion and carrot with a pinch of salt for 3–4 minutes until soft. Add garlic for 30 seconds. - Cook the beef.
Add ground beef. Break it up with a spoon. Cook until no pink remains, 5–6 minutes. Blot any excess fat with a paper towel if needed. - Season and boost veg.
Stir in mushrooms or spinach (if using). Add Italian seasoning, pepper flakes, salt, and pepper. Cook 2 minutes. - Build the sauce.
Stir in tomato paste. Cook 1 minute. Add crushed tomatoes and splash in broth if the sauce looks very thick. Simmer 8–10 minutes on low. Stir in balsamic. Taste and adjust seasoning. - Pat zucchini dry.
While the sauce simmers, gently pat the zucchini ribbons dry with a clean towel to remove extra water. This keeps the rolls firm. - Assemble rolls.
Spread a thin layer (about 1½ cups) of the beef sauce across the bottom of a 9×13-inch baking dish. Place two zucchini ribbons slightly overlapping to make a wider strip. Spoon 1–2 tablespoons of beef mixture along one end. Roll up snugly. Set the roll seam-side down in the sauce. Repeat, packing the rolls closely. - Top and bake.
Spoon a little extra sauce over each roll. Sprinkle with mozzarella and Parmesan. Bake at 400°F (200°C) for 18–20 minutes, until the cheese melts and browns in spots and the sauce bubbles around the edges. - Rest and serve.
Let the dish rest 5 minutes to set. Garnish with parsley or basil. Serve hot.
Benefits Of Lasagna Zucchini Rolls
High in protein, lighter in carbs.
Lean beef plus cheese gives staying power without pasta.
Veggie-forward comfort.
Zucchini, tomato, onion, and optional mushrooms or spinach add fiber, water, and color.
Portion-friendly.
Rolls make it easy to count servings and pack lunches.
Balanced fats.
Olive oil and modest cheese deliver flavor with control.
Family-friendly.
Classic lasagna taste in a neater, faster format.
Variations
| Goal/Preference | How to Adjust |
|---|---|
| Keto | Use full-fat cheese and skip carrot. Keep sauce thick. |
| Lower Fat | Use 96% lean beef or swap half the beef for finely chopped mushrooms (“blenditarian” style). |
| Turkey Swap | Use lean ground turkey; add 1 tsp Worcestershire for depth. |
| Spicy Arrabbiata | Add ½–1 tsp red pepper flakes and a pinch of chili powder. |
| Cheesy Ricotta | Spread 1–2 tsp part-skim ricotta on the zucchini before the beef for extra creaminess. |
| Dairy-Free | Skip cheese or use a dairy-free melt; add nutritional yeast to the sauce. |
| Vegetable Boost | Add diced zucchini cores, bell pepper, or extra spinach to the sauce. |
| Herb Lovers | Finish with fresh basil and a lemon zest sprinkle. |
Serving & Presentation Tips
- Roll the zucchini snugly and nest the spirals close together in the dish.
- Spoon extra meat sauce around the rolls for a glossy, saucy finish.
- Broil 1–2 minutes at the end for golden, bubbly cheese (watch closely).
- Rest 5 minutes before serving for clean edges and easier plating.
- Garnish with chopped parsley or basil and a light drizzle of olive oil.
- Plate 3–4 rolls per person with a crisp green salad (or whole-grain bread on the side).
- For meal prep, pack rolls with a spoonful of extra sauce to keep them moist.
Serving & Storage
Serve with a crisp green salad or roasted vegetables. If someone wants bread, offer whole-grain slices to mop up the sauce. Store leftovers in lidded containers for quick lunches. Reheat in the oven or microwave until steamy.
Final Thoughts For Lasagna Zucchini Rolls
These Lasagna Zucchini Rolls bring everything you love about lasagna—sauce, cheese, and comfort—without the heaviness. They’re easier to portion, simpler to prep, and friendly to a balanced lifestyle. Grab a few zucchini and a pound of lean beef, and you can have a bubbling pan on the table in under an hour. Save this recipe and make it part of your weeknight rotation.
Frequently Asked Questions (FAQs)
How do I slice zucchini thin enough for rolling?
Use a mandoline on the thinnest setting that still gives you intact ribbons. A wide vegetable peeler also works. If a strip tears, overlap two pieces to make one roll.
How do I keep the rolls from getting watery?
Salt, rest, and pat the zucchini dry before rolling. Bake uncovered so steam can escape. Keep the sauce thick; you can always thin it with a spoon of broth after baking if needed.
Can I make these ahead?
Yes. Assemble up to one day in advance, cover, and refrigerate. Bake uncovered, adding 5 minutes. Leftovers keep well for 3–4 days and reheat nicely.
Can I freeze the rolls?
Freeze after baking and cooling. Wrap tightly for up to 2 months. Thaw in the fridge and reheat at 350°F (175°C) until hot.
References
- USDA FoodData Central — Zucchini, raw and cooked; Beef, ground, lean
- American Heart Association —Picking Healthy Proteins
- Harvard T.H. Chan — The right ‘5-a-day’
Recent Posts
