Zucchini Lasagna Rollups

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  • Prep 20 m
  • Cook 25 m
  • Total 45 m
Servings: 4-6


  • ½ cup shredded mozzarella cheese
  • ½ teaspoon dried oregano
  • ¼ cup Hidden Valley® Original Ranch® Dressing
  • 1 cup part-skim Ricotta cheese
  • 1 teaspoon vegetable oil
  • 2 cups marinara sauce
  • 4 tablespoons freshly chopped basil
  • 4–5 medium zucchini rinsed, cut lengthwise into 6 slices each
  • 6 cooked lasagna noodles
  • salt
  • pepper


  1. 1. Preheat the grill or grill pan.
  2. 2. Preheat the oven to 400°F.
  3. 3. Brush the sliced zucchini with the vegetable oil. Season with salt and pepper and grill over a medium heat until crispy on the edges and grill marks appear — for about 3 to 5 minutes.
  4. 4. In a large bowl, mix the ricotta cheese together with the mozzarella, Hidden Valley® The Original Ranch® Dressing and oregano until well blended and set aside.
  5. 5. Arrange the lasagna noodles flat on a clean surface. This works best with wet hands.
  6. 6. Place some of the grilled zucchini slices on top of the noodles — enough to cover each noodle. Spread the cheese mixture over the zucchini, then roll each noodle and place end-up into a buttered 9x9 ovenproof pan. Pour the marinara over the noodles and bake for 25 minutes or until bubbly.
  7. 7. Garnish with the chopped basil and serve immediately.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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