How to Make No Bake Zucchini Lasagna Roll
No Bake Zucchini Lasagna Roll: A Delicious and Healthy Summer Delight
Hey there! Today, I’m excited to share with you a recipe that’s perfect for the summer season. Our No Bake Zucchini Lasagna Roll is a game-changer – it’s easy to make, packed with flavor, and doesn’t require any baking! Keep the kitchen cool and still enjoy everything you love about lasagna.
The zucchini adds a nice crunch and texture to the roll, making it a great option for those looking for a lighter and more refreshing summer meal. Feel free to swap in other fresh veggies, whatever you have on hand will work! Yes, we boil the no boil lasagna noodles. They cook quickly and are typically a little thinner than traditional noodles, which works better for a wrap. Pay attention to the brand, not all shapes and sizes will roll up well. After trying a few, the 365 brand does really well.
The filling is made with creamy ricotta cheese, lemon and fresh basil – a classic Italian combination that never goes out of style. And the best part? It’s light and fresh, perfect for a summer lasagna that doesn’t weigh you down on the couch all evening. The rolls also incredibly easy to assemble. Simply sauté the veggies, boil the noodles, mix together the filling, and roll it all up! We like to lay out all the noodles at once, side by side. Then spread the filling around evenly, top with the veggies and grate some parmesan on top!
This dish is perfect for a quick and easy dinner or lunch, and it’s also a great option for meal prep. You can make the filling and veggies ahead of time, then boil the noodles and assemble the rolls just before serving. Pair with garlic bread or a side salad for a well balanced meal!
So, what are you waiting for? Give our No Bake Zucchini Lasagna Roll a try and enjoy the taste of summer in every bite!
Ingredients
- 2 medium zucchini squash
- 2 tomatoes
- 1 medium red onion
- 1 small pkg fresh basil
- 8 no-boil lasagna noodles
- 1/2 15 oz pkg ricotta cheese
- 1 lemon
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 oz Parmesan cheese
- salt and pepper to taste
Instructions
- Fill a medium saucepan about halfway with water; bring to a boil over high heat.
- Meanwhile, wash and dry the fresh produce.
- Once the water in the pan is boiling, add salt and noodles, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Once done, drain in a colander, rinse with cold water, and set noodles aside.8 no-boil lasagna noodles
- While the noodles are cooking, zest and juice lemon into a small bowl. Add ricotta, salt, and pepper; whisk to combine and set aside.1/2 15 oz pkg ricotta cheese, 1 lemon, salt and pepper to taste
- Trim and small dice zucchini; place in a medium bowl.2 medium zucchini squash
- Small dice tomatoes and add to the bowl with the zucchini.2 tomatoes
- Preheat a skillet over medium-high heat.
- While the skillet heats up, peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl with the other veggies.1 medium red onion, 2 cloves garlic
- Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until veggies are tender, 6-8 minutes.1 tablespoon extra virgin olive oil, 1 teaspoon Italian seasoning
- Meanwhile, pick basil leaves off the stems, roll the leaves up tightly, and thinly slice into ribbons.1 small pkg fresh basil
- When the veggies are done, remove from heat, add half of the basil, and stir to combine. (Reserve remaining basil for serving.)
- To assemble the rolls, arrange noodles on a flat surface. Spread each noodle with one or two tablespoons ricotta mixture, top with two tablespoons veggie mixture, then roll to close.
- Finely grate Parmesan.1 oz Parmesan cheese
- To serve, divide lasagna rolls between plates; top with Parmesan and remaining basil. Enjoy!