Zucchini Lasagna Roll Ups

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5 from 2 reviews


  • 24 ounces arrabbiata sauce
  • 4 zucchini, thinly sliced lengthwise with a mandolin
  • 8 ounces almond milk ricotta cheese*
  • 1 cup rosemary almond flour crackers**
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • pinch of salt
  • fresh parsley, for garnish
  • black pepper, for garnish


  1. Preheat oven to 400 degrees F. Grease an 8×8 or 9×9 baking dish. Pour arrabbiata sauce in the bottom of the dish and spread out evenly.
  2. Use a mandolin to thinly slice the zucchini lengthwise, using the thinnest slicing setting. Place the sliced zucchini on a cutting board then add 1-2 teaspoon of the almond milk ricotta cheese on top, spread evenly throughout. Then roll the zucchini and place into the sauce in the baking dish. Repeat with all the zucchini, creating  6-7 rows across the dish. 
  3. Once all the zucchini is rolled up, add the crackers, rosemary, thyme, oregano, and salt to a food processor, then pulse until broken down into a fine crumble. Sprinkle mixture on top of the the zucchini roll ups and sauce.
  4. Place in the oven to bake for 30-35 minutes, until the sauce is bubbling and the cracker topping is golden brown. Garnish with fresh parsley and black pepper before serving!


*I used Kite Hill brand

**I used Simple Mills Rosemary Crackers