Ingredients

The following ingredients have 9 Servings
  • 15 oz part-skim ricotta
  • 2 tbsp parsley (chopped)
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 16 oz part-skim mozzarella cheese (shredded)
  • 4 cups homemade tomato sauce
  • 4 medium zucchini

Instruction

  • Preheat oven to 375°.
  • In a medium bowl, mix ricotta cheese, parsley, parmesan cheese, and an egg. Stir well.
  • In a casserole, spread some homemade tomato sauce on the bottom.
  • Start by placing wax paper, aluminum foil, or a clean cutting board on the counter and lay out zucchini slices.
  • Spread about 3 tablespoons of the ricotta mixture first over each individual zucchini slice.
  • Then, sprinkle some mozzarella cheese.
  • Carefully roll up and place them in the baking dish.
  • After that, use remaining tomato sauce to top the zucchini lasagna rolls.
  • Sprinkle parmesan and mozzarella cheese.
  • Bake covered with foil for approximately 30 minutes. Remove the foil and bake for 15-20 minutes more until cheese is melted.