Ingredients
8lasagna noodles,cooked, use brown rice noodles for gluten-free
1tspolive oil
3garlic cloves,crushed
2medium zucchini,grated and squeezed dry
1cuppart skim ricotta cheese,plus 2 tbsp
½cupparmesan cheese,grated
1large egg,beaten
½tspkosher salt
Pepper,freshly cracked
1¾cupsmarinara sauce
½cuppart skim mozzarella cheese,shredded
fresh basil,for garnish, optional
Preparation
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.
