Courgette and ricotta lasagne rolls

Rolled pasta with courgette, ricotta and a light tomato sauce.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes

What still needs a real kitchen

Confirm 100 g of sheets makes six rolls
Photograph the finished dish

Time: About 55 min; estimated
Serves: 2; see below
Energy: 455 kcal; per serving
Protein: 21 g; per serving

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Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains gluten, milk. Check the labels on packaged ingredients:

dried lasagne sheets. Most dry pasta is just wheat and water, but some contains egg; check the packet.
passata. Some passata is salted; check the label.
mozzarella. Some mozzarella is made with animal rennet; check the label if you are vegetarian.

Cooking steps

Heat the oven to 190°C / 375°F (170°C fan). Cook the pasta sheets in boiling water until flexible, then lift them out and lay them flat on a board to cool enough to handle.
Warm the oil in a pan and cook the grated courgette over medium-high heat for 6 to 8 minutes, until the moisture has gone and the pan looks dry.
Let the courgette cool for a few minutes, then mix it with the ricotta.
Spread the filling along each sheet, roll them up and sit them seam side down on the passata in a baking dish.
Scatter the mozzarella over, cover with foil and bake for 25 to 30 minutes, until hot all the way through.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.

The useful detail

Let the sheets cool enough to handle before filling. Straight from the pan they tear as you spread, and a torn sheet will not hold a roll together.

Make it work for you

One serving is Half the dish, about three rolls. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

Part-skim ricotta
Firmer and easier to spread.
Per serving: about 10 kcal less, about 3 g more protein, about 2 g less fat.
Spinach instead of courgette
Wilt and squeeze it dry; the filling is darker and more savoury.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
A vegetarian hard cheese
Browns more and stretches less.
Per serving: about 30 kcal more, about 2 g more protein, about 2 g more fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A lasagne without a béchamel: the ricotta is the creamy layer, which keeps the fat lower than a traditional bake.

Nutrition per serving
Energy	455 kcal
Protein	21 g
Fat	16 g
of which saturates	8 g
Carbohydrate	59 g
of which sugars	10 g
Fibre	5 g
Sodium	270 mg

Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
Ingredient	Weight used	Source	Energy	Protein
dried lasagne sheets	100 g	FDC 169736Pasta, dry, enrichedFoodData Central records dry pasta as one entry rather than by shape, so linguine, lasagne, cannelloni and shells all use it.	371 kcal	13.0 g
olive oil	4.5 g	FDC 171413Oil, olive, salad or cooking	40 kcal	0.0 g
courgette	200 g	FDC 169291Squash, summer, zucchini, includes skin, raw	34 kcal	2.4 g
ricotta	180 g	FDC 170851Cheese, ricotta, whole milk	270 kcal	13.6 g
passata	250 g	FDC 170460Tomato products, canned, puree, without salt addedCalculated with FoodData Central's unsalted tinned tomato purée record, the closest match to sieved passata.	95 kcal	4.1 g
mozzarella	40 g	FDC 170847Cheese, mozzarella, part skim milk	102 kcal	9.7 g
Whole recipe		Divided by 2	912 kcal	42.9 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge: Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
In the freezer: Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
Reheating: Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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