Healthy Zucchini Lasagna Roll

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

1. Preheat oven to 350°F and set aside a 9x13 inch baking dish.
2. 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.
3. 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.
4. In a medium bowl, combine zucchini, ricotta, parmesan, egg, salt and pepper in a medium bowl. 
5. Lay noodles out flat on a piece surface and unfold 1/3 cup of zucchini combination across every noodle.
6. Roll up each noodle right into a package together with your fingertips, and set aside.
7. Spread 1 cup of marinara sauce into baking dish. Place rolled noodles seam-aspect down onto marinara.
8. Ladle last marinara sauce lightly across tops of rolls. Sprinkle mozzarella cheese on top.
9. 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/