When you’re in the mood for lasagna without all the effort, these easy lasagna roll ups will do the trick! They’re a healthy, vegetarian option with grated zucchini – perfect for brunch, lunch or dinner and ready in less than an hour…
Lasagna roll ups are a fun twist on traditional lasagna. You spread ricotta filling onto a noodle, roll it up and cover in sauce and cheese. Yum!
They’re popular because you can make them in much less time than regular lasagna, and yet they are just as delicious! Some people call them lasagna rolls because of their round shape…
This recipe is perfect comfort food at home with the family. We’ve served it for brunch, lunch and dinner and there’s never anything leftover! If you’re in the mood for romance, then make a fabulous date night out of it!
If you’re planning a dinner party, these roll ups work wonders. They’re so beautiful that guests go crazy over them. You might need to make two pans depending on your crowd…
Zucchini Lasagna Roll Ups
1/2cupgrated mozzarella cheese
chopped fresh basiloptional for garnish
1 cup+2 tbspricotta cheesepart skim
1/2cupgrated parmesan cheese
salt and pepper to taste
Preheat oven to 350°F and set aside a 9×13 inch baking dish.
Cook lasagna noodles according to package directions. Meanwhile, crush garlic cloves and finely grate zucchini, patting dry with paper towels to remove excess water.
Place a nonstick skillet over medium heat. Add oil and garlic and saute for about 30 seconds. Add zucchini and saute for 4-5 minutes.
In a medium bowl, combine zucchini, ricotta, parmesan, egg, salt and pepper in a medium bowl.
Lay noodles out flat on a work surface and spread 1/3 cup of zucchini mixture across each noodle.
Roll up each noodle into a bundle with your fingertips, and set aside.
Spread 1 cup of marinara sauce into baking dish. Place rolled noodles seam-side down onto marinara.
Ladle remaining marinara sauce evenly across tops of rolls. Sprinkle mozzarella cheese on top.
Bake for 40 min. Remove from oven and top with optional basil. Serve and enjoy!