Ingredients
Lasagna- 8 lasagna noodles
- 2 cups marinara sauce
- half of cup grated mozzarella cheese
- chopped clean basil optional for garnish
Zucchini Filling
- 1 tsp olive oil
- three cloves garlic minced
- 2 medium zucchini grated
- 1 1/four cups ricotta cheese component skim
- half cup grated parmesan cheese
- 1 huge egg beaten
- salt and pepper to taste
Instructions
- Preheat oven to 350°F and set aside a 9x13 inch baking dish.
- Cook lasagna noodles in line with bundle instructions. Meanwhile, crush garlic cloves and finely grate zucchini, patting dry with paper towels to take away excess water.
- Place a nonstick skillet over medium warmth. Add oil and garlic and saute for about 30 seconds. Add zucchini and saute for 4-five mins.
- In a medium bowl, combine zucchini, ricotta, parmesan, egg, salt and pepper in a medium bowl.
- Lay noodles out flat on a piece surface and unfold 1/3 cup of zucchini combination across every noodle.
- Roll up each noodle right into a package together with your fingertips, and set aside.
- Spread 1 cup of marinara sauce into baking dish. Place rolled noodles seam-aspect down onto marinara.
- Ladle last marinara sauce lightly across tops of rolls. Sprinkle mozzarella cheese on top.
- Bake for forty min. Remove from oven and pinnacle with optionally available basil. Serve and experience!
Recipe Tips
- You also can make lasagna roll u.S.A.With fresh mushrooms, spinach, or eggplant (peeled) instead of zucchini. Just chop finely or throw into a meals processor and pulse a few times, then substitute at once into this recipe.
- Source : https://tipbuzz.com/zucchini-lasagna-rolls/
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