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  • Writer's pictureSimone Coleman

Recipe for Lasagna Rolls

Sharing a recipe with you for good eating those battling and those not! Enjoy!!

Ingredients Ingredient Checklist

  • 2 large zucchini, trimmed

  • 2 teaspoons extra-virgin olive oil

  • ½ teaspoon ground pepper, divided

  • ¼ teaspoon salt, divided

  • 8 tablespoons shredded smoked mozzarella cheese, divided

  • 3 tablespoons grated Parmesan cheese, divided

  • 1 large egg, lightly beaten

  • 1 ⅓ cups part-skim ricotta

  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry

  • 1 clove garlic, minced

  • ¾ cup low-sodium marinara sauce, divided

  • 2 tablespoons chopped fresh basil

Directions Instructions Checklist

  • Step 1 Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

  • Step 2 Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.

  • Step 3 Toss the zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.

  • Step 4 Bake the zucchini, turning once, until tender, about 10 minutes total.

  • Step 5 Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl.

  • Step 6 Spread 1/4 cup marinara in an 8-inch-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.

  • Step 7 Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.

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