Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Burrata & Zucchini Lasagna Roll-Ups with Lemon Pesto Drizzle

Burrata & Zucchini Lasagna Roll-Ups with Lemon Pesto Drizzle


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lisa
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Burrata & Zucchini Lasagna Roll-Ups with Lemon Pesto Drizzle are light, creamy, and packed with garden-fresh flavor. Tender lasagna noodles are layered with ricotta, Parmesan, and thin-sliced zucchini, rolled up, then baked to golden perfection and topped with melty burrata and a zesty lemon pesto drizzle. A comforting yet elegant dish perfect for summer dinners, gatherings, or a cozy night in.


Ingredients

  • For the Roll-Ups:
  • 8 lasagna noodles, cooked and laid flat

  • 1 medium zucchini, thinly sliced lengthwise

  • 1 cup ricotta cheese

  • 1/2 cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • Salt and black pepper to taste

  • 1 ball (4 oz) fresh burrata cheese, torn

  • Olive oil, for brushing

  • Fresh basil, for garnish

  • For the Lemon Pesto Drizzle:
  • 1/4 cup basil pesto

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1 tablespoon olive oil


Instructions

  • Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

  • In a mixing bowl, combine ricotta, Parmesan, garlic powder, salt, and pepper.

  • Lay cooked lasagna noodles flat. Top each with thin zucchini slices and spread ricotta mixture evenly over the top.

  • Roll up noodles gently and place them seam-side down in the prepared baking dish.

  • Brush tops with olive oil. Bake uncovered for 20–25 minutes, or until heated through and lightly golden.

  • Meanwhile, whisk together pesto, lemon juice, lemon zest, and olive oil to make the drizzle.

  • Remove roll-ups from the oven and immediately top with torn burrata so it melts slightly from the warmth.

 

  • Drizzle with lemon pesto and garnish with fresh basil before serving.

Notes

  • You can prepare the roll-ups ahead of time and refrigerate before baking.

  • To avoid excess moisture, lightly salt zucchini slices and pat them dry before layering.

  • Burrata should be added after baking for best texture—don’t bake it directly.

 

  • Make it gluten-free by using gluten-free lasagna noodles or veggie “noodles.”

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Mediterranean-inspired

Nutrition

  • Serving Size: 1 roll-up portion (approx. 1/4 of total recipe)
  • Calories: 430 kcal
  • Sugar: 3g
  • Sodium: 460mg
  • Fat: 24 g
  • Saturated Fat: 11g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3 g
  • Protein: 16g
  • Cholesterol: 45mg