How To Make Three Cheese Zucchini Stuffed Lasagna Rolls
These meat-free three-cheese lasagna rolls are filled with zucchini, ricotta, and Parmesan, and topped with flavorful marinara and gooey mozzarella cheese.
Preheat the oven to 350 degrees F. Ladle about 1 cup of sauce on the bottom of a 9×13-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 for about 4 to 5 minutes, until soft.
In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt, and peppel.
Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry.
Take ⅓ cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.
Ladle the remaining sauce over the lasagna rolls and top each one with 1 tablespoon of 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.
- Calories: 257.98kcal
- Fat: 12.87g
- Saturated Fat: 7.09g
- Trans Fat: 0.01g
- Monounsaturated Fat: 3.86g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 20.84g
- Fiber: 2.23g
- Sugar: 5.21g
- Protein: 14.83g
- Cholesterol: 60.99mg
- Sodium: 525.34mg
- Calcium: 302.61mg
- Potassium: 423.51mg
- Iron: 1.26mg
- Vitamin A: 122.55µg
- Vitamin C: 10.28mg
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