This May Not Be Your Grandma’s Lasagna, But It Sure Tastes Great!

I often find myself craving lasagna. But it is such an ordeal to go through, making it at home. I will often order it when I go to one of my favorite Italian restaurants. Let them deal with all of that assembly mess and hours of clean-up time!

Then I happened to come across this quick and easy almost-lasagna recipe of Gina’s. I think it is perfect, because it checks all of the boxes on my “perfect recipe” wish list:  quick, easy, delicious and no big mess in my kitchen. So I thought I would give it a try.

This is the perfect dish for “Meatless Mondays” because it is filled with zucchini and cheese, instead of meat. This gave it a light, fresh flavor that really allowed the cheese to shine. The zucchini gave it a nice texture. I used a thick and chunky pasta sauce, instead of the thinner marinara sauce called for in the recipe. But maybe the thing I liked best about this dish was that it made portion control so easy to manage. I have a tendency to overdo it, when it comes to indulging in pasta. So having this dish already laid out in the perfect little rolls made it easy to take one and save the others for later.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  This dish can be made ahead and refrigerated until you are ready to bake it the next day. So go ahead and assemble it in your baking dish, but don’t ladle sauce over the rolls or top them with cheese until right before you are ready to put it in the oven,

Recipe and image courtesy of Gina Homolka at Skinny Taste