White Pesto Zucchini Lasagna Roll Ups

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Low carb zucchini lasagna noodles stuffed with cheese, spinach, and pesto. Generously coat the roll ups in a creamy béchamel sauce.

This recipe is the perfect low carb and grain free meal. It's actually vegetarian as well. When you roll up the zucchini, it makes it easier to scoop out individual servings. You avoid having to cut out the pieces because you already have the perfect serving size. Then just cover it in the béchamel sauce and you are good to go!

Because the sauce sits at the bottom of the pan, this recipe is a little more saucy than regular lasagna I find. As you cook the sauce, it does rise up a little in the pan. This makes the zucchini nice and tender. And because this recipe is vegetarian, its not to heavy either. I like to serve it alongside grilled chicken to add a little extra protein into the meal.

I really do love lasagna, if you can't tell. I have a few lasagna recipes including lasagna soup, white lasagna soup, and zucchini lasagna. I honestly don't notice much of a difference between lasagna noodles and zucchini lasagna noodles. Both can be tender and soft. I especially love white lasagna because of how cheesy it is.

What You Will Need

4 medium zucchini

½ tbsp salt

1 ½ cup pesto

8 oz ricotta cheese

1 egg

1 ½ cups spinach chopped and cooked

½ cup mozzarella cheese shredded

¼ cup parmesan cheese shredded

Béchamel Sauce

1 cup whole milk

¼ cup arrowroot starch

½ tbsp garlic powder

1 tsp salt

How to Make White Pesto Zucchini Lasagna Roll Ups

Using a mandoline slicer (if desired) or a knife, slice the zucchinis thinly lengthwise. It's important to get the slices thin so they can roll up easier.

Lay out the strips of zucchini on paper towels and sprinkle with salt. Let them sit for 15 minutes and then wipe off the excess water. This is optional, but you can lightly bake the zucchini first before creating the roll ups to help the zucchini bend easier.

Meanwhile, make the béchamel sauce. Warm up the milk on medium heat and stir in the salt and garlic powder.

Slowly sprinkle in the arrowroot starch while continuously stirring to reduce clumps. The sauce should thicken slightly. Remove from heat and set aside.

Preheat the oven to 400°F.

Mix together the ricotta cheese and egg. This will help hold the roll ups together.

On each slice of zucchini, layer pesto, ricotta cheese mixture, and spinach. Make sure to create very thin layers to help the zucchini roll up easier. Roll up the zucchini slice and place on its side into the baking dish or skillet.

Once you have filled the dish with zucchini roll ups, pour the béchamel sauce over the roll ups. The sauce should fill up the bottom of the dish no more than halfway.

Top the roll ups with mozzarella and parmesan cheeses and place in the oven for 30 minutes.

Once the zucchini roll ups are fully cooked and the cheese has slightly browned, remove them from the oven and let them cool slightly.

Serve the roll ups and drizzle the sauce on top. I love to have the zucchini roll ups alongside grilled chicken.

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