Zucchini Lasagne Rolls Recipe

How to Make Zucchini Lasagne Rolls


  1. Slice zucchini lengthways to approximately 3mm thick. Put aside on paper towel to absorb any liquid.
  2. Place olive oil and garlic in a 30cm diameter, ovenproof frying pan and cook for a few minutes until garlic is fragrant.
  3. Take off the heat and add 1 jar of the pasta sauce and 2 cups of baby spinach. Set aside.
  4. Place 3 cups of ricotta, 1 cup parmigiano reggiano, mozzarella, egg, oregano, ½ cup basil, salt and pepper in a large bowl and stir well until combined.
  5. Preheat oven to 200°C (or 180°C fan forced). Add spinach and sauce to the pan.
  6. Spread 2 tablespoons of the ricotta mixture evenly along each piece of zucchini and roll to create pinwheels. Place pinwheels on top of spinach and sauce, standing upright and cover with 1 jar of pasta sauce. Scatter remaining half cup of parmigiano reggiano.
  7.  Bake in the oven for 30-35 minutes or until golden on top.

**Note: If you don’t have an ovenproof pan, later you can transfer the sauce to a baking dish of a similar size and bake in that instead.

RECIPE: Courtesy of Tracey, ALDI Test Kitchen