Bison Lasagna Zucchini Roll-Ups

Turn traditional lasagna on its head with these bison lasagna zucchini roll-ups! Thin sliced zucchini “zoodles” replace the traditional pasta noodles in this healthier spin on a classic dish.

Ground bison is lower in calories, higher in protein and naturally leaner than beef. When compared to 90% lean ground beef – or even lean ground turkey – ground bison also has less fat, making it the ideal replacement meat for those seeking to eat healthier without giving up their favorite meat-based dishes – like lasagna!

Check out our tips after the recipe to make sure your lasagna roll-ups come out as delicious as ours.

Bison Zucchini Lasagna Roll-Ups

Course Main Course
Cuisine Italian
Keyword gluten free
Prep Time 4 hours 30 minutes
Cook Time 40 minutes
Total Time 5 hours 10 minutes


  • 1 lb (1 package) Great Range ground bison
  • 1-2 small zucchini - thinly sliced
  • 2-3 tablespoons Himalayan salt - can subsitute sea salt
  • 1/3 cup onions - chopped
  • 1 can (14.5 oz) diced tomatoes
  • 2 teaspoons garlic - minced
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon parsley
  • 1 tablespoon basil
  • 2-3 tablespoons olive oil
  • 1 cup mushrooms - sliced
  • 6 cups spinach
  • 2 cups marinara
  • 1 egg
  • 1 cup parmesan cheese - shredded
  • 1 cup mozzarella cheese - shredded
  • 1/2 cup ricotta cheese
  • 8-10 lemon basil or fresh basil leaves - for garnish/topping
  • salt & pepper - to taste


  1. Start by trimming the ends off the zucchini. Slice the zucchini into strips ~1/8th inch thick. Place the zucchini slices in a single layer on paper towels. Season generously with Himalayan salt and let air dry for at least 4 hours. The salt will help draw out the moisture.

  2. When about half of the meat is browned, add the chopped onions and diced tomatoes. Cook for 2-3 minutes to cook off the excess liquid.

  3. Add the minced garlic, oregano, thyme, parsley and basil to the meat. Cook until the meat is no longer pink, another 5-8 minutes. Transfer the cooked bison to a heat proof bowl and wipe the skillet clean. Let the bison cool.

  4. Reduce the heat to medium. Coat the skillet with olive oil then add the mushroom slices. Saute for 2-3 minutes, until the mushrooms are starting to lose their moisture. 

  5. Add an additional tablespoon of olive oil to the skillet. Then add in all of the spinach and stir constantly until the spinach is completely wilted and dark green. Set aside to cool.

  6. Meanwhile, use a paper towel to blot off the water from the zucchini. Soak up as much of the liquid from the zucchini as you can.

  7. In a 9x9 casserole dish, spread the marinara across the bottom in a light but even layer. Use a spoon to spread the marinara to the edges of the dish.

  8. In the bowl with the cooked bison mixture, stir in one egg, ½ cup parmesan cheese, ½ cup mozzarella cheese and ¼ cup ricotta cheese. Stir until well combined.

  9. Begin assembling the zucchini roll-ups: first, spread some of the sauted spinach and mushrooms down the center of the zucchini slice. Do not over load the zucchini.

  10. Use about a tablespoon or two of the bison mixture and spread it down the middle of the zucchini slice. Roll the zucchini slice, starting with the edge closest to you and use your hands to press the sides of the zucchini in to prevent any filling from coming out.

  11. Arrange the rolled zucchini into the baking dish with the marinara. Repeat until you’ve filled the baking dish – the zucchini rolls should be close together but not overcrowded.

  12. Spread the remaining ricotta over the top of the zucchini rolls followed by the remaining parmesan and mozzarella, as desired.

  13. Bake at 375 F (190 C) for 30-40 minutes uncovered. Let the lasagna set for 10-15 minutes prior to serving. Serve with extra parmesan cheese and a basil leaf for garnish. Enjoy!

Recipe Notes

  1. It’s really important when working with zoodles to properly dry them before filling them up. Patience is key – the longer you let them dry, the better they will work. We recommend letting the salted zoodles sit for at least four hours on paper towels – changing the towels every hour or so to really soak up all the excess moisture.
  2. When it comes to assembling the lasagna roll-ups, making the dish in phases will be the best way to ensure you don’t get soggy results; start by drying the zucchini, then about an hour prior to baking, cook and cool the bison meat. It’s easiest to assemble this dish when all of the elements are at least room temperature or cooler. Once baked, let the lasagna set for another 10-15 minutes – this will help the rolls stay intact while serving.
  3. This recipe is gluten-free, but always do your own research into the ingredients and brands you personally use for the best results.

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