I think it turned out to be an excellent dish, so I have added it to my permanent collection. The only thing I had difficulty with, which is my own fault, was that my noodles clumped together and so some of my rolls looked a little patched-up, as a result. Next time, I will remember to add a little oil to the cooking water, which keeps the lasagna noodles from sticking together.

It also helps to dry the noodles, on both sides, with paper towels before you position the filling and start rolling. The drier noodle keeps the filling from sliding around. It also allows you to make a nice, clean roll that isn’t sliding off-center as you roll.
 

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 (Recommend: Polly-o)

½ cup grated Parmesan cheese

1 large egg, beaten

½ tsp kosher salt

Fresh cracked pepper

1¾ cups marinara sauce

½ cup part skim mozzarella cheese, shredded

Fresh basil for garnish (optional)
INSTRUCTIONS

Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.

In a medium nonstick skillet, 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.

In a medium bowl, combine the zucchini mixture, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.

Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down into the prepared baking dish. Repeat with remaining noodles.

Ladle the remaining sauce over the lasagna rolls and top each one with 1 Tbsp. mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil if desired and eat hot.

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Quick Tip:  This dish is an easy one to freeze. You can freeze an entire batch in a baking dish, or even better, you could freeze the rolls in a Ziploc bag, or even in individual bags, and only take out and cook however many you need. There is no need to discard your left overs, either. If you know you won’t be eating them within the next day or two, they can be frozen and reheated in your microwave.

Recipe and image courtesy of Gina Homolka at Skinny Taste