Ingredients
-
8
-
1
-
3
-
2
-
1
-
1/2
-
1
-
1/2
-
-
1 3/4
-
1/2
-
-
-
-
Directions
Individual meatless lasagnas filled with zucchini and cheese are easier than making a full tray of lasagna and they perfect for portion control. Similar to these Spinach Lasagna Roll Ups, only with zucchini instead.,You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. Double it up, or bring an extra to a friend in need, theyll thank you! (BTW, theyre vegetarian also, perfect for Meatless Mondays!),Ive been craving lasagna rolls lately which I love making instead of traditional lasagna, they are so much easier to make and theyre great for portion control. My girlfriend brought me zucchini from her garden so I thought Id try out this zucchini version instead of my usual Spinach Lasagna Roll Ups. These turned out SO good, and now I have yet another way to eat zucchini.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Medium Nonstick Skillet, Saut 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 |
|
2
Done
|
in a Medium Bowl, Combine the Zucchini, Ricotta Cheese, Parmesan Cheese, Egg, Salt and Pepper in a Medium Bowl. |
|
3
Done
|
Lay Out the Lasagna Noodles on a Clean Work Surface. Make Sure Noodles Are Dry. |
|
4
Done
|
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., |
|
5
Done
|
Ladle the Remaining Sauce Over the Lasagna Rolls and Top Each One With 1 Tbsp Mozzarella Cheese., |
|
6
Done
|
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. |
