Zucchini Lasagna Rolls
Rate this recipe!
| Servings |
|
Ingredients
Fresh Vegetables
- 4 small zucchini or 2 medium zucchini
Canned - Jarred
- 24 oz pasta sauce w/o added sugar or oil
Dairy
- 1 cup part skim or low fat ricotta cheese about 1/2 of a 15 oz. container
- 1/2 cup fat-free shredded mozzarella cheese about 1/2 of an 8 oz. bag
- 1 egg
Optional Garnish
- optional garnish each serving with a bit of shredded Parmesan cheese
- Italian or flat-leaf parsley
Ingredients
Fresh Vegetables
Canned - Jarred
Dairy
Optional Garnish
|
Rate this recipe!
|
Instructions
- NOTE—this recipe makes 4 servings and calls for half of each cheese. Use leftover by making this recipe again before expiration date on ricotta and mozzarella cheese.
- Preheat oven to 350 degrees.
- In a medium-sized bowl whisk egg into ricotta cheese and shredded mozzarella cheese. If using, add salt and pepper, to taste. Set aside.
- Tip: peeling zucchini makes it easier to work with. Trim ends of zucchini. Using a mandolin on #2 thickness {or a very sharp knife}, slice zucchini peeled or unpeeled into thin planks. Arrange on paper towels.
- Add three-fourths jar of sauce to a 9 x 13 inch baking dish.
- Spread a heaping spoonful of cheese mixture on zucchini plank leaving one end free of cheese. Roll plank from filled end. Add to baking dish. Repeat until all zucchini planks are used.
- Add remaining sauce down the middle of each row of lasagna rolls.
- Bake uncovered 30 minutes or until cheese is cooked through.
- Remove from oven and let stand 10 minutes before serving.
- Optional Garnish - optional, garnish each serving with a bit of shredded Parmesan cheese and an Italian or flat-leaf parsley leaf.
- Goes well with a Garden Side Salad. Recipe link follows.
Recipe Notes
CLICK HERE for Garden Side Salad recipe.
Nutritional label information coming soon!
Share this Recipe
Leave a Reply