Zucchini Lasagna Roll-up with Neapolitan tomato sauce

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Zucchini Lasagna Roll-up with Neapolitan tomato sauce

Zucchini Lasagna Roll-up with Neapolitan tomato sauce

It was an event #thesocialfoodie organized by Godrej with a very interesting topic on board “How to feed your feed”. As a blogger, I loved every part of the meetup and of course, there was lots to learn from industry experts present there.

On that day I was introduced to this #FinestAt500 Challenge from Godrej Nature’s basket with #PricesYouWillLove. The idea is to buy all the ingredients for recipes with in the budget of Rs.500 from Natures basket and prepare a meal for the family. At first, it was a thought in my mind with was not fitting well, but I really wanted to give this concept a try.

Zucchini Lasagna Roll-up with Neapolitan tomato sauce

Believe me, I was able to prepare Spinach Zucchini Lasagna Roll-up with the base of Neapolitan tomato sauce for dinner and also bought a fresh Butter Brioche bread to go along, with in my budget Rs.500.

Getting to the recipe, it’s an interesting recipe or I must say a healthier version of Lasagna where I am using fresh Zucchini replacing Lasagna sheets.

Zucchini Lasagna Roll-up with Neapolitan tomato sauce

My shopping basket had all their ingredients. I use the seasoning + oil from my home kitchen. But still was able to pull up a fantastic dinner with in Rs. 500

2 medium zucchini Rs.70/-

1 bunch of fresh spinach 12/-

spring onions 30/-

200 gm of Mozzarella 125/-

Ripe plum tomatoes 50/-

Butter Brioche 130/-

Fresh Basil 26/-

Fresh Garlic 15/-


Zucchini Lasagna Roll-up with Neapolitan tomato sauce

Any ways getting to the recipe :


Ingredients Spinach Zucchini Lasagna Roll-up

2 medium zucchini, cut lengthwise into 16 (1/4-inch) strips

1 tablespoons oil

A dash of salt

For the filling of Zucchini strips

1 bunch of fresh spinach

2 to 3 spring onions

200 gm of Mozzarella

1/2 a cup of fresh bread crumbs (I made at home in the food processor with the sides of bread I bought)

A tablespoon of oil

Neapolitan tomato sauce

3 to 4 ripe plum tomatoes

A spoonful of oil

2 cloves garlic, peeled and lightly crushed

Fine sea salt and freshly ground pepper, to taste

Fresh basil leaves washed, dried and chopped


Heat oven to 425°F. Brush both sides of zucchini strips with oil; season with salt. Place on ungreased large cookie sheet; roast 5 to 10 minutes or until zucchini is pliable enough to roll. Remove from oven; cool 5 minutes.

For the filling of Zucchini strips

In a pan over low heat add the oil and chopped spring onions.

Note: save the green part of an onion for the garnish in the end.

Add the chopped spinach and saute. Add the salt to taste, when most of the water from spinach evaporates and you start to see the oil showing on the edge of spinach turn off the heat and let it cool.

Add 3/4th of the cheese and mix.

Neapolitan tomato sauce

Set a pot full of water to boil over high heat.

Meanwhile, wash the tomatoes, then use the tip of a sharp paring knife to cut an “X” shape into the top of each one (this will make the peels easier to remove). Dump the tomatoes for 2 minutes into the boiling water to blanch them and remove them with a slotted spoon.

Peel the tomatoes (just peel starting from the tips made by the X shape that you cut), discarding their skins. Chop the tomatoes and put them in a large bowl.

Heat the oil and the garlic in another large pot and stir in the tomatoes before the garlic begins to color. Season with salt and pepper to taste, then cover and simmer over low heat for 10 minutes.

Stir in the basil, simmer for 5 more minutes, and remove from heat.

Note: To keep the sauce from becoming heavy, it’s important that the oil not get too hot before the tomatoes are stirred in.

From History –  Some Neapolitan cooks of the older generation made this sauce using lard rather than oil.

To Assemble:

1 . Spread pasta sauce in baking dish

2 . Spread 1 teaspoon of spinach filling evenly over each zucchini strip. Gently roll up, and place rolls on sides in baking dish keeping them close together.

Top with the remaining cheese, few left over bread crumbs and herbs of your choice. Bake 15 to 20 minutes or until filling is heated through and crumbs are browned.

Let stand 10 minutes before serving.

Zucchini Lasagna Roll-up with Neapolitan tomato sauce




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