This recipe is really flexible, if you prefer a different kind of cheese, add it. If you prefer different seasonsings, use them. Make it your own!
Enjoy!
Servings: 8
Ingredients:
8 lasagna noodles, cooked (I use whole wheat noodles)
1 tsp olive oil
2 cloves garlic, minced
2 medium zucchini, grated and squeezed dry
11/2 cup part skim ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup part skim mozzarella cheese, shredded
1 large egg, beaten
1 tbsp ground oregano leaves
1/2 tbsp dried basil leaves
1 tbsp crushed red pepper flakes (more or less depending on your desire for spice)
Pepper, to taste
1/2 tsp salt
2 cups Marinara sauce
Directions:
Preheat oven to 350°F. Ladle 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 7-8 minutes.
In a medium bowl, combine the zucchini, ricotta cheese, parmesan cheese, egg, dried basil, dried oregano, crushed red pepper flakes and pepper in a medium bowl.
Lay out the lasagna noodles over a clean work surface. Make sure noodles are dry.
Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll and place seam side down into the prepared baking dish. Repeat with the remaining noodles.
Pour the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Cover baking dish with foil and bake for 35-40 minutes. Serve immediately.
*recipe adapted from skinnytaste.com
