Zucchini Lasagna Roll Ups

Try this delicious recipe for a new take on lasagna - we make this with zucchini in place of pasta! And of course with our traditional Paesana Marinara Sauce!

Yield: Serves: 6 to 8


  • 2 tablespoons olive oil
  • 3 to 4 large zucchinis, cut into ⅛-inch strips, lengthwise
  • 15-oz ricotta cheese
  • 1 ⅓ cup mozzarella, divided
  • ¼ cup grated parmesan cheese
  • 1 large egg
  • 2 tablespoons pesto
  • 1 teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups Paesana Marinara sauce
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Preheat the oven to 400˚F.
On a large baking tray, drizzle the olive oil. Arrange the sliced zucchini in a single layer on top. Bake for 10 minutes. Let cool.
Meanwhile, combine the ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, egg, pesto, garlic powder, and black pepper in a medium bowl.
Pour 1 cup of Paesana Marinara Sauce into an 8x8-inch baking dish.
Lay the a piece zucchini on a work surface, and spread 2 tablespoons of the cheese mixture on top, rolling into a log, Place vertically into the baking dish. Repeat with remaining zucchini and cheese.
Top with remaining ½ cup Paesana Marinara Sauce and shredded mozzarella.
Bake for 24 to 27 minutes, or until the cheese has fully melted.