Three Cheese Zucchini Stuffed Lasagna Rolls
These EASY lasagna rolls are full of zucchini, ricotta and Parmesan, then crowned with marinara and mozzarella cheese – scrumptious, child pleasant and best if you wish to feed a crowd. You can cause them to an afternoon forward and refrigerate, or in case you love to prepare dinner for the month, those also are freezer-friendly. Double it up, or carry an additional to a pal in want, they’ll thanks! (BTW, they’re vegetarian additionally, best for Meatless Mondays!)
By now I’m certain you found out I LOVE zucchini! I simply shared a roundup of 35 Skinny Zucchini Recipes, so right here’s quantity 36! I’ve been yearning lasagna rolls in recent times which I like making as a substitute of conventional lasagna, they’re such a lot more uncomplicated to make and so they’re nice for portion keep watch over. My female friend introduced me zucchini from her lawn so I believed I’d check out this zucchini model as a substitute of my usual spinach filling. These became out SO just right, and now I’ve but otherwise to consume zucchini.
To freeze, you’ll make a selection to for my part freeze them in ziplock baggage or freeze them as a completed dish in a position for the oven. You too can freeze anything else you’ve baked that you’ll’t end. Click here for more details on how to freeze lasagna rolls.
I served those with sauteed summer julienned vegetables at the aspect (I used my spiralizer) and it used to be the very best meal!
Three Cheese Zucchini Lasagna Rolls
Servings: eight • Size: 1 roll • Points+: 6 pt • Smart Points: 7
Calories: 240 • Fat: eight g • Carb: 27 g • Fiber: 2 g • Protein: 13 g • Sugar: 2 g
Sodium: 292 mg • Cholest: 38 mg
- eight lasagna noodles, cooked (use brown rice lasagna noodles for gluten unfastened)
- 1 tsp olive oil
- three cloves garlic, beaten
- 2 medium zucchini (7 ozevery), grated and squeezed dry
- 1 cup + 2 tbsp phase skim ricotta cheese (Recommend: Polly-o)
- 1/2 cup grated Parmesan cheese
- 1 massive egg, crushed
- 1/2 tsp kosher salt
- recent cracked pepper
- 1 three/Four cups Marinara sauce
- 1/2 cup phase skim mozzarella cheese, shredded
- recent basil for garnish (not obligatory)
Preheat the oven to 350°F. Ladle about 1 cup sauce at the backside of a nine x 13-inch baking dish.
In a medium nonstick skillet, sauté garlic and olive oil over medium warmth for approximately 1 minute; upload zucchini, salt and pepper to style and prepare dinner about Four-Five mins, till comfortable.
In a medium bowl, mix the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.
Lay out the lasagna noodles on a blank paintings floor. Make certain noodles are dry. Take 1/3 cup of ricotta aggregate and unfold lightly over the noodle. Roll sparsely and position seam aspect down onto the ready baking dish. Repeat with ultimate noodles.
Ladle the rest sauce over the lasagna rolls and best every one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for approximately 40 mins, or till the interior is heated thru and the cheese is melted. Top with recent basil if desired and consume scorching.