Vegetarian Lasagna Rolls

Vegetarian Lasagna Roll Ups

  • Author: Suzy Karadsheh
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 14 rolls 1x


Vegetarian lasagna rolls with zucchini and a lighter cheese mixture with garlic and parsley, baked in pasta sauce. A twist on the classic that is every bit as delicious and satisfying. Be sure to check out the tips and video in the post.



  • 34 large zucchini, thinly sliced length-wise
  • Extra virgin olive oil (I used Greek Private Reserve olive oil)
  • Salt
  • 1 lb lasgana noodles
  • 1 24-oz jar pasta sauce, preferably a tomato and basil pasta sauce
  • 1/2 cup water
  • Grated Parmesan cheese
  • crushed red pepper flakes (optional)

For the Cheese Filling

  • 20 oz ricotta cheese, you can use part-skim or fat-free if you prefer
  • 6 oz goat cheese
  • 2 cups part-skim shredded mozzarella, more for later
  • 1 bunch Italian parsley, stems removed, chopped (about 1 cup chopped parsley leaves)
  • 3 tbsp chopped fresh garlic
  • Salt and pepper
  • Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)


  1. First, bake the zucchini. Preheat the oven to 450 degrees F. Brush zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake for 10-15 minutes. When ready, remove from the oven and let cool briefly.
  2. Now, turn the oven heat down to 350 degrees F.
  3. Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.
  4. Now make the filling. In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.
  5. Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add more). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.
  6. Prepare a 9″ x 13″ baking dish. Pour about 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish.
  7. Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
  8. Bake in the 350 degrees F heated oven for 40 minutes. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water.
  9. Remove from heat, garnish with fresh basil leaves. Serve with your favorite side salad and maybe some crusty bread.


  • Cook’s Tip: Feel free to play with the vegetarian filling using a different vegetable like yellow squash or a handful of baby spinach. If you use baby spinach or other leaves, it’s best to mix that right in with the cheese filling.
  • What to Serve Along? Of course this lasagna casserole can be served as a side. But if you’re looking to use it as a vegetarian main, add a fresh salad like: Mediterranean 3-Bean Salad, Balela Salad, Herb Tomato Salad, or Mediterranean Avocado Salad.
  • Tips To make one night ahead, assemble the lasagna rolls in your baking dish with the tomato sauce etc, but do not bake. Simply cover tightly and refrigerate overnight until ready to bake.
  • Tips to freeze unbaked lasagna roll ups, follow assembly instructions completely and place in your baking or casserole dish (most baking and casserole dishes are freezer safe, but you should be sure). Do not heat your oven, instead, cover tightly (I use multiple layers to cover, adding foil on) and freeze the unbaked lasagna rolls. Thaw in fridge for 36  hours or so before baking.
  • Tips to Store Cooked Leftovers.If you prepare and bake the lasagna roll ups on the same day and end up with some leftovers,  you can store them in the fridge in an airtight container for 2 to 3 days. Warm in a medium-heated oven, covered (might help to add a little liquid.)
  • Visit The Mediterranean Dish shop to check out the BEST extra virgin olive oil oils and all-natural and organic spices.
  • Category: Entree
  • Cuisine: Italian

Keywords: lasagna rolls, lasagna roll ups, vegetarian lasagna rolls