Lasagne Roll-Ups

Perfect for Meatless Mondays, these lasagna rolls are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese – delicious, kid friendly and perfect if you want to feed a crowd. You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. The video recipe uses spinach and the lower calorie recipe uses zucchini.

 

Zucchini Stuffed Lasagna Rolls

Ingredients

Ingredients

  • 8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten free)
  • 1 tsp olive oil
  • 3 cloves garlic, crushed
  • 2 medium zucchini (7 oz each), grated and squeezed dry
  • 1 cup + 2 tbsp part skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/2 tsp salt
  • fresh cracked pepper
  • 1 3/4 cups Marinara sauce
  • 1/2 cup part skim mozzarella cheese, shredded
  • fresh basil for garnish (optional)

Method

Method

  1. Preheat the oven to 350°F.
  2. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
  3. In a medium nonstick pan, sauté 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.
  4. In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.
  5. Lay out the lasagna noodles on a clean work surface.
  6. Make sure noodles are dry.
  7. Take 1/3 cup of ricotta mixture and spread evenly over the noodle.
  8. Roll carefully and place seam side down onto the prepared baking dish.
  9. Repeat with remaining noodles.
  10. Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese.
  11. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted.
  12. Top with fresh basil if desired and eat hot.

Serves 8 – Serving Size: 1 roll – Nutrition Per Serving
Calories: 240, Fat: 8g, Carbohydrate: 27g, Fibre: 2g, Protein: 13g, Sugar: 2g