Three Cheese Zucchini Stuffed Lasagna Rolls
These SIMPLE lasagna rolls are filled with a delightful mixture of zucchini, ricotta, and Parmesan, then generously covered with marinara sauce and melted mozzarella cheese. They are not only tasty but also a hit with kids, making them an ideal choice for serving a large group.
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Ingredients
- 8 lasagna noodles
- 1 tsp olive oil
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 tsp kosher salt
- fresh cracked pepper
- 1 3/4 cups Marinara sauce
- 1/2 cup part skim mozzarella cheese
- fresh basil for garnish
- 3 cloves garlic
- 2 medium zucchini
- 1 cup + 2 tbsp part skim ricotta cheese
Instructions
- 1
Begin by setting your oven temperature to 350°F. Pour approximately 1 cup of sauce into the base of a 9 x 13-inch baking dish.
- 2
In a medium nonstick skillet, heat olive oil and sauté garlic over medium heat for around 1 minute. Then, introduce the zucchini along with salt and pepper to your preference, cooking for about 4-5 minutes until it becomes tender.
- 3
In a separate medium bowl, mix together the sautéed zucchini, ricotta cheese, Parmesan cheese, egg, and a pinch of salt and pepper.
- 4
Arrange the lasagna noodles on a clean surface, ensuring they are completely dry.
- 5
Take 1/3 cup of the ricotta mixture and spread it evenly across a noodle. Carefully roll the noodle up and place it seam side down in the prepared baking dish. Continue this process with the remaining noodles.
- 6
Pour the leftover sauce over the lasagna rolls and sprinkle 1 tablespoon of mozzarella cheese on top of each roll.
- 7
Cover the baking dish with aluminum foil and bake for approximately 40 minutes, or until the filling is thoroughly heated and the cheese has melted. If desired, garnish with fresh basil and serve while hot.