Three Cheese Zucchini Stuffed Lasagna Rolls
These EASY lasagna rolls are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese – delicious, kid friendly and perfect if you want to feed a crowd.
(cooked (use brown rice lasagna noodles for gluten free))
(7 oz each, grated and squeezed dry)
cup + 2 tbsp
part skim ricotta cheese
grated Parmesan cheese
fresh cracked pepper
part skim mozzarella cheese
fresh basil for garnish
Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.
In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.
Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry.
Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.
Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese.
Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil if desired and eat hot.
WW Points Plus:
Printed from Skinnytaste: https://www.skinnytaste.com/three-cheese-zucchini-stuffed-lasagna/