Best Zucchini Lasagna Roll-Ups

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Lasagna is a family favorite and making it healthy and delicious at the same time can be a challenge. The beauty of this Best Zucchini Lasagna Roll-Up recipe is the fact that it is not only GF it is also Low Sodium. Finding the right ingredients and then spicing them up is the key to ensure you don’t miss out on any of the taste.

How do you add flavor?

Gia Russa low sodium tomato basil sauce is delicious on its own with zero sodium in every serving. For this dish I decided to give it a boost by adding sauteed onion, garlic, and red pepper flakes. I like to build flavors as I build the dish.

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How to create the ooey gooey filling?

The next step is to build the filling, which is the same as any lasagna filling. I combine Ricotta, Italian Blend and Parmesan Cheese, Italian Seasoning and an egg to make a rich and creamy filling.

Why is my Zucchini Roll-ups watery?

The secret to making sure your casserole is not watery is to slice the zucchini thin with a Mandolin. Then you want to place them between paper towels to soak up as much moisture as possible. Note: I sliced them earlier in the day so they had time to dry out a bit.

Now it is time for the big finale!

The next step is to spread about a tablespoon or so on each zucchini strip and then roll it up and place it in the dish. I always cover the bottom of the dish with a thin layer of sauce to give the roll-ups a nice bath of sauce to soak up the flavor. Once you have all the roll-ups placed in the dish cover them with the remaining sauce. Spread the remaining Italian Cheese over the top and bake about 30 min.

It’s All About Balance,

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Zucchini Lasagna Roll-up

Zucchini Lasagna
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Prep Time 30 minutes
Cook Time 30 minutes
Drying Zucchini Slices 2 hours
Total Time 3 hours
Course Main Course
Cuisine Italian
Servings 6
Calories 220 kcal



  • 1 jar Low Sodium Tomato & Basil Pasta Sauce
  • 1 container Lite Ricotta Cheese
  • 1/2 cup Parmesan Cheese
  • 8 oz Italian Cheese
  • 1 Large Egg
  • 1 Med Onion Chopped
  • 2 Gloves Garlic Minced
  • 2 tbsp red pepper flakes red pepper flakes
  • 2 med Zucchini sliced


  • Slice the Zucchini on a Mandolin to ensure they are thin and consistent in size. Place between paper towels to soak up the extra water. Let dry for about 2 hours.
  • Saute the onion, garlic, and red pepper flakes until onions are translucent. Add Sauce and simmer until heated through.
  • In a medium bowl, mix together the container of Ricotta Cheese, 1 Cup of the Italian Cheese, 1/2 cup Parmesan Cheese, egg and Italian Seasoning until creamed together.
  • Spread about 1/2 cup of the sauce mixture on the bottom of the baking dish.
  • Spread a heaping TBS of cheese mixture onto each Zucchini strip, then roll it up and place it into the baking dish. Repeat until the the dish is full or you are out of Zucchini.
  • Cover the roll-ups with the remaining sauce and Italian Cheese.
  • Bake for 30 minutes or until sauce is bubbling and cheese is brown.


Note: This is great to make ahead. You can even freeze it before baking and then bake straight from the freezer. 


Serving: 5piecesCalories: 220kcalCarbohydrates: 13gProtein: 16gFat: 13gCholesterol: 44mgSodium: 342mgFiber: 4gSugar: 8g
Keyword Gluten Free, Italian, Lasagna, Low Sodium, Zucchini
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