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Gluten-Free Lasagna Zucchini Rolls

You're in for a treat with these cheesy, zucchini filled lasagna rolls. Lasagna rolls can be made using regular lasagna noodles or the gluten-free variety, widely available around Passover time under the Gefen brand. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 (8-ounce) boxes gluten-free lasagna pasta, such as Gefen2 medium zucchini4 cups homemade or store bought marinara sauce, divided1 ¼ cup farmers cheese or ricotta cheese, divided8 ounces shredded mozzarella cheese1 cup grated parmesan cheese


Bring a large pot of water to a boil.

Boil lasagna pasta for 15 minutes.

Preheat oven to 400°F.

Drain pasta and place in a bowl of ice cold water. This makes the pasta easy to handle.

Thinly slice zucchini lengthwise into 1/8th-inch thick strips on a mandoline.

Pour two cups of sauce in 9 x 13 baking dish.

Lay one lasagna noodle on your cutting board, top with a layer of zucchini, 1 tablespoon farmers cheese and roll.

Place seam side down into the pan layered with sauce.

Repeat with remaining noodles, zucchini and cheese

Pour remaining 2 cups sauce over lasagna rolls.

Top with mozzarella cheese and Parmesan and bake at 400°F for 20 minutes, uncovered, until cheese is brown and bubbling.

Serve warm.

To make in advance: 

Follow instructions until step of adding the cheese. Freeze. When ready to bake, remove from the freezer, top with cheeses and bake, covered at 350°F for 30 minutes Uncover, raise oven temp to 425°F and bake an additional 10 minutes.