Full of Cheesy Veggie Goodness!
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This dish is vegetarian but not vegan. That being said, it manages to be rather healthy and meat-free without being short on flavor – you can even make it gluten-free, if you like. I would say that’s a heck of an accomplishment for something that freezes so well and that you can prep and cook in about an hour.
This recipe has been a great hit over at Skinny Taste! Let’s take a look at one of the comments from readers:
I made this tonight with fresh zucchini from the farmer’s market I picked up this morning and it was delicious! I added some chili flakes to the marinara because I love the kick. I made the full recipe even though I live alone and I’m actually looking forward to eating this all week!
Ingredients
8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten free)
1 tsp olive oil (I like Pompeian extra virgin)
3 cloves garlic, crushed
2 medium zucchini (7 oz each), grated and squeezed dry
1 cup + 2 tbsp part skim ricotta cheese (Recommend: Polly-o)
1/2 cup grated Parmesan cheese
1 large egg, beaten
1/2 tsp kosher salt
fresh cracked pepper
1 3/4 cups Marinara sauce
1/2 cup part skim mozzarella cheese, shredded
fresh basil for garnish (optional)
Instructions:
Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
Sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes.
Combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.
Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll the noodle carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp 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.
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Quick tip: Leftovers make a great lunch the next day!
Thanks to Skinny Taste for this delicious zucchini lasagna recipe.