Cheesy Zucchini Lasagna Rolls

Cheesy Zucchini Lasagna Rolls 1

I’ve started training again but this time for a 1/2 marathon. I don’t have a lot of time to commit to a whole marathon right now. 🙂 Every Saturday is when I go on a long run. Every Friday I like to make some sort of pasta to help with my endurance on my Saturday run. This week I made these Cheesy Zucchini Lasagna Rolls. They were so good and my kids liked them even more than regular lasagna.

Serves: 6

Cheesy Zucchini Lasagna Rolls

15 minPrep Time

40 minCook Time

55 minTotal Time

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  • 2 cups Marinara sauce (divided)
  • 2 zucchini (grated and squeezed dry)
  • 1 cup low-fat ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 6 marinated Artichoke Hearts (chopped)
  • 1 egg (beaten)
  • 2 teaspoons garlic salt
  • salt and pepper, to taste
  • 12 lasagna noodles (cooked)
  • 3/4 cup shredded mozzarella cheese


  1. Preheat the oven to 350°F. Put 1/2 cup of the marinara sauce on the bottom of a 9 x 13 inch baking dish.
  2. In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, artichokes, egg, garlic salt, salt and pepper in a medium bowl.
  3. Lay out the noodles on a clean surface. Make sure they are dry. Add 1/4 cup of filling to your noodle. Spread it out so it covers the whole noodle. Roll up your noodle carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.
  4. Ladle the remaining marinara sauce over the lasagna rolls and top each one with 1 Tablespoon of mozzarella cheese.
  5. Put foil over baking dish and bake for about 30 to 40 minutes, or until the inside is heated through and the cheese is melted.

Cheesy Zucchini Lasagna Rolls 2
Looking for more lasagna recipes?
These are some of my favorites!
Spinach Lasagna Rolls
Easy Lasagna Cupcakes
20 Minute Skillet Lasagna
Easy Crock Pot Lasagna
Chicken Enchilada Lasagna


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