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Cheesy Zucchini Lasagna Roll-Ups Recipe

Cheesy Zucchini Lasagna Roll-Ups
Source: Betty Crocker


  • 4 medium zucchini, cut lengthwise into 16 (1/4-inch) strips
  • 4 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1 cup Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
  • 1 cup ricotta cheese (8 oz)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 egg yolk
  • 2/3 cup Progresso™ Italian panko crispy bread crumbs
4 servings


  • Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
  • Brush both sides of zucchini slices with 2 tablespoons of the olive oil; season with 1/4 teaspoon of the salt.
  • Place on ungreased large cookie sheet; roast 15 to 18 minutes or until zucchini is pliable enough to roll. Remove from oven; cool 5 minutes.
  • Spread pasta sauce in baking dish; set aside.
  • In medium bowl, mix ricotta, mozzarella, Parmesan, garlic, remaining 1/2 teaspoon salt, the pepper flakes and egg yolk.
  • In small bowl, mix bread crumbs and remaining 2 tablespoons oil.
  • Spread 1 rounded tablespoon ricotta filling evenly over each zucchini strip.
  • Gently roll up, and place rolls on sides (so spiral shows on top) in baking dish in 4 rows by 4 rows, keeping them close together. Top with bread crumb mixture.
  • Bake 15 to 20 minutes or until filling is heated through and crumbs are browned.
  • Let stand 10 minutes before serving.

Side Dishes

A recipe from Betty Crocker

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