Zucchini Pesto Lasagna Roll Ups

Zucchini Pesto Lasagna Roll Ups

Cricket Protein and Fresh Veggies join forces for a lighter take on this comfort food!

As soon as we learned that National Lasagna Day is in July we knew exactly how to celebrate: low-carb, high protein zucchini lasagna roll-ups made with fast fresh tomato sauce and our delicious superhuman pesto!  We tend to make big batches of pesto and use it on everything from pasta to pizza to eggs, and always have some of the freezer, but the recipe is here if you need to whip up a fresh batch.

The protein boost from the 100% Cricket Protein powder in the pesto makes these a great veggie-centric main dish.  For an extra protein boost, add some Cricket Protein Powder to the tomato sauce as well!


4 medium zucchini, thinly sliced

¼ cup Parmesan cheese

½ cup fresh tomato sauce (recipe below)

¼ cup Flourish Farm Superhuman Pesto

1 cup part-skim ricotta

¼ teaspoon salt

¼ cup mozzarella cheese

1 egg


For the Fresh Tomato Sauce:

 2 tablespoons extra-virgin olive oil

1 large sprig fresh basil

3 cloves garlic, minced

Pinch of salt

2 pounds fresh tomatoes, stem piece removed (any variety!)



First, make the Fresh Tomato Sauce:

Roughly chop the tomatoes and add them to a food processor, skins, seeds, and all.  Pulse the food processor until the tomatoes are broken down into small chunks. 

Warm the olive oil in the widest pan you have and add the garlic until it become fragrant and begins to sizzle. 

Add chopped tomato mixture and stir in a pinch of salt.  Bring the mixture to a gentle boil, then reduce to a simmer—do not cover.  Add the sprig of basil then continue cooking the sauce uncovered, until thickened (about 20 minutes—cooking time will depend on variety of tomatoes used).  Season with additional salt.  Cooled leftovers can be stored in the fridge for up a week.

Then, make the roll-ups!: 

Preheat oven to 350.  Spray a baking dish with cooking spray and spread a thin layer of fresh tomato sauce evenly in the bottom of the dish. 

Spray grill with cooking spay and grill the zucchini slices for about 3 minutes per side-- until soft enough to roll.

In a medium bowl stir together ricotta, mozzarella, parmesan, pesto, salt, and egg until completely combined.

Spread a heaping tablespoon of filling onto each slice of zucchini, then roll. Place seam-side down in the prepared baking dish, topping each roll-up with an additional dollop of fresh tomato sauce.

Bake, uncovered, for about 15 minutes. 

Serve with a big green salad

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