Mushroom Zucchini Lasagna Rolls

Craving something cheesy, hearty, and packed with veggies? That’s why I make Mushroom Zucchini Lasagna Rolls! They’re rich, comforting, and so easy.

I fill tender zucchini strips with creamy ricotta, savory mushrooms, and herbs, then roll them up and bake with sauce and cheese. They smell amazing in the oven and come out bubbling and golden. My family loves them every time!

No fancy steps needed. Just fresh veggies, simple ingredients, and a little time. Perfect for a cozy dinner that feels special and comforting.

Let’s make these lasagna rolls together! I’ll show you each step. Ready for cheesy, veggie-packed goodness?

Why You’ll Love This Recipe

• Vegetable-forward and low-carb: Replacing pasta with zucchini makes this dish lighter and adds fresh vegetable goodness.
• Deep, rich flavors: Sautéed mushrooms and caramelized onions develop sweetness and umami, which blends beautifully with the creamy ricotta mixture.
• Perfect balance of textures: Soft zucchini, creamy filling, and melted cheese create layers of smoothness and bite.
• Easy to prepare ahead: You can assemble the rolls in advance, refrigerate them, and bake when ready.
• Versatile for diet preferences: Naturally vegetarian and gluten-free, making it suitable for many dietary needs.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: About 20 minutes. This includes slicing the zucchini, sautéing the vegetables, and mixing the filling. Thin, even slices of zucchini help the rolls hold shape and cook evenly.
• Cook Time: Around 45 minutes, mostly for baking the rolls covered in sauce and cheese until bubbly and golden.
• Total Time: Approximately 1 hour 5 minutes.

Servings:
This recipe makes 8 rolls, enough for 4 generous servings as a main course or more if served alongside a salad.

Difficulty:
Moderate. The key skills involve slicing the zucchini thinly and evenly, sautéing mushrooms and onions until flavorful, and rolling the filling neatly without tearing the zucchini strips.

Required Kitchen Tools

• Large skillet or sauté pan: For cooking the onions, garlic, and mushrooms to develop rich flavor.
• Sharp knife and cutting board: Essential for slicing zucchini into long, thin strips; a mandoline slicer works well if you have one.
• Mixing bowl: To combine ricotta, egg, Parmesan, and parsley into a smooth filling.
• 9×13-inch baking dish: The perfect size to arrange the rolls snugly for baking.
• Grater: For freshly grating Parmesan and shredding mozzarella for optimal melt and flavor.
• Aluminum foil: To cover the dish during baking to keep moisture and allow cheese to melt evenly.

Ingredients for Mushroom Zucchini Lasagna Rolls

• 3 large zucchinis: Choose firm zucchinis without blemishes. Slice lengthwise into about 1/8-inch thick strips. The thinner, the better for rolling without breaking.
• 2 tablespoons olive oil: Use good quality extra virgin olive oil to sauté the vegetables, adding a subtle fruity note.
• 1 small yellow onion, finely diced: Sautéed until soft and slightly caramelized for sweetness.
• 3 garlic cloves, minced: Adds aromatic depth and balances the earthiness of mushrooms.
• 8 ounces fresh mushrooms, finely chopped: Cremini or white button mushrooms work well; chopping finely helps the filling hold together and distributes flavor evenly.
• 1 teaspoon Italian seasoning: A blend of dried oregano, basil, and thyme brings traditional Italian herbs into the mix.
• 1 ½ cups marinara sauce: Use your favorite store-bought or homemade sauce, preferably with a balanced tomato acidity and a touch of herbs.
• 1 cup ricotta cheese: Provides creaminess and a mild tang, binding the filling ingredients together.
• 1 large egg: Helps set the ricotta filling as it bakes, giving it structure.
• ¼ cup grated Parmesan cheese: Adds a salty, nutty flavor that enriches the filling.
• ½ cup shredded mozzarella cheese: For melting on top, creating a gooey, golden crust.
• 2 tablespoons fresh parsley, chopped: Brightens the filling with fresh herbal notes.
• Salt and freshly ground black pepper, to taste: Season well at each step to enhance all the flavors.

Variations for Mushroom Zucchini Lasagna Roll

• Add spinach: Stir in fresh baby spinach to the ricotta filling for extra greens and mild flavor. Wilt the spinach briefly in a pan before mixing.
• Use different mushrooms: Try shiitake, portobello, or oyster mushrooms for varied texture and deeper umami.
• Spice it up: Add a pinch of red pepper flakes to the mushroom sauté for a subtle kick.
• Herb swap: Fresh basil or thyme can replace parsley for a different herbal aroma.
• Dairy-free option: Substitute ricotta and mozzarella with plant-based cheese alternatives for a vegan-friendly dish.
• Add nuts: Toasted pine nuts or walnuts can add crunch inside the filling if you like texture contrast.

How to Make Mushroom Zucchini Lasagna Roll: Step-by-Step Instructions

1. Prepare the Zucchini Slices

Wash and dry the zucchinis. Using a sharp knife or mandoline slicer, cut each zucchini lengthwise into 1/8-inch thick slices. Lay the slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture—this prevents sogginess. Then pat dry with more paper towels.

2. Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the finely chopped mushrooms and Italian seasoning. Cook until the mushrooms release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.

3. Make the Ricotta Filling

In a mixing bowl, combine ricotta cheese, egg, grated Parmesan, chopped parsley, and a pinch of salt and pepper. Stir until smooth. Add the cooled mushroom mixture to the ricotta and fold gently until combined.

4. Assemble the Rolls

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce over the bottom of a 9×13-inch baking dish. Take one zucchini slice and place about 2 tablespoons of the ricotta-mushroom filling at one end. Carefully roll the zucchini slice up around the filling. Place the roll seam-side down in the baking dish. Repeat with all zucchini slices, arranging rolls snugly in the dish. Spoon remaining marinara sauce evenly over the rolls, then sprinkle shredded mozzarella on top.

5. Bake

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is melted and bubbly and the edges of the zucchini start to brown.

6. Rest and Serve

Let the dish rest for 5 minutes after baking. This helps the filling set, making the rolls easier to serve. Garnish with extra fresh parsley if desired.

How to Serve Mushroom Zucchini Lasagna Roll

This dish shines on its own but also pairs beautifully with light sides:

• Simple salad: A crisp green salad with lemon vinaigrette complements the rich filling.
• Garlic bread: Add a crunchy garlic bread for those who want a bit more carbs.
• Roasted vegetables: Serve alongside roasted bell peppers or asparagus for extra color and flavor.
• Wine pairing: A light red like Pinot Noir or a crisp white such as Sauvignon Blanc balances the earthiness.

Storing Mushroom Zucchini Lasagna Roll

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil to keep moisture.
• Freeze: For longer storage, freeze assembled rolls before baking. Wrap tightly with plastic wrap and foil. Bake from frozen, adding 15-20 minutes to the cooking time and keeping covered.
• Avoid sogginess: To reduce excess moisture, ensure zucchini slices are patted dry and pre-salted before assembling.

Nutrition (per serving, approximate)

Nutrient	Amount
Calories	250 kcal
Protein	14 g
Carbohydrates	12 g
Dietary Fiber	3 g
Sugars	6 g
Fat	15 g
Saturated Fat	6 g
Sodium	450 mg

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Mushroom Zucchini Lasagna Roll FAQs

Can I prepare this dish ahead of time?
Yes, you can assemble the rolls up to 24 hours before baking. Just keep them covered in the refrigerator until you’re ready to bake.

What if I don’t have a mandoline slicer for zucchini?
No problem. Use a sharp knife and take your time slicing the zucchini as thin and even as possible.

Can I substitute other cheeses?
You can swap ricotta for cottage cheese or use a vegan cheese alternative to suit your preference.

How do I keep the zucchini from becoming soggy?
Sprinkle salt on the zucchini slices and let them sit for 10 minutes, then pat dry to remove excess moisture before assembling.

Mushroom Zucchini Lasagna Roll FAQs

Can I make this ahead of time?
Yes, you can assemble the rolls and refrigerate them for up to 24 hours before baking.

Can I use other vegetables instead of zucchini?
Thin slices of eggplant or large spinach leaves can be used, though cooking times may vary.

Is this recipe gluten-free?
Yes, as it uses zucchini instead of pasta, it’s naturally gluten-free.

How do I prevent the zucchini from getting soggy?
Salting the slices and patting them dry before assembling helps remove excess water.

Conclusion

This Mushroom Zucchini Lasagna Roll is a delicious way to enjoy the flavors of classic lasagna with a fresh, lighter touch. The combination of tender zucchini, savory mushrooms, and creamy cheese makes a comforting meal that feels indulgent but stays balanced. Whether you’re cooking for family or prepping ahead for busy nights, this recipe is a versatile and satisfying choice. Give it a try and enjoy a wholesome, veggie-packed dinner that’s sure to please.