Ingredients

The following ingredients have 8 Servings
  • 8 lasagna noodles
  • 2 cups marinara sauce
  • 1/2 cup grated mozzarella cheese
  • chopped fresh basil (optional for garnish)
  • 1 tsp olive oil
  • 3 cloves garlic (minced)
  • 2 medium zucchini (grated)
  • 1 1/4 cups ricotta cheese (part skim )
  • 1/2 cup grated parmesan cheese
  • 1 large egg (beaten)
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 350°F and set aside a 9x13 inch baking dish.
  • Cook lasagna noodles according to package directions. Meanwhile, crush garlic cloves and finely grate zucchini, patting dry with paper towels to remove excess water.
  • Place a nonstick skillet over medium heat. Add oil and garlic and saute for about 30 seconds. Add zucchini and saute for 4-5 minutes.
  • In a medium bowl, combine zucchini, ricotta, parmesan, egg, salt and pepper in a medium bowl. 
  • Lay noodles out flat on a work surface and spread 1/3 cup of zucchini mixture across each noodle.
  • Roll up each noodle into a bundle with your fingertips, and set aside.
  • Spread 1 cup of marinara sauce into baking dish. Place rolled noodles seam-side down onto marinara.
  • Top with the remaining marinara sauce and sprinkle with the mozzarella.
  • Bake for 40 minutes. Remove from oven and top with optional basil before serving.