Zucchini Lasagna Roll Ups
Ingredients
- 16 ounces lasagna noodles
- 1 pound hot Italian sausage bulk
- 23 ounces marinara sauce
- 2 tbsp olive oil
- 6 cloves garlic minced
- 4 zucchini peeled, shredded, drained, and squeezed dry
- 2 cups ricotta cheese
- 1 cup parmesan cheese grated
- ½ cup parmesan cheese shredded
- 2 eggs large
- 2 cups mozzarella cheese shredded
Instructions
- Preheat the oven to 350 degrees. Spray an 18x13-inch baking pan with nonstick cooking spray.
- Cook the lasagna noodles according to package directions. Drain and lay the cooked noodles out on wax paper.
- In a large skillet over medium high heat, cook the sausage until browned, stirring frequently and crumbling it finely. Drain and set sausage aside.
- Spoon 2 cups marinara sauce into the bottom of the baking dish; set aside.
- Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds, stirring frequently. Add the zucchini and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Remove from the heat.
- In a large bowl, stir together the ricotta cheese, both the grated and shredded parmesan cheese, eggs and the sauteed zucchini. Stir in the cooked and drained Italian sausage.
- Spoon about 1/3 cup of zucchini-sausage mixture over one lasagna noodle and spread it evenly. Roll the noodle up and place it, seam side down in the sauce in the baking dish. Repeat with all of the noodles and zucchini-sausage mixture. Spoon the marinara sauce over each rolled noodle. Top with the mozzarella cheese. Cover and bake 45 to 50 minutes.
- Taste and add additional seasonings, such as oregano, basil or Italian seasonings to the sauce, if desired.
Notes
The author mentioned that he and his wife put the shredded zucchini in dish towels and twist to get all the moisture out.
Nutrition
Serving: 1Roll UpCalories: 504kcalCarbohydrates: 36gProtein: 26gFat: 28gSaturated Fat: 12gCholesterol: 100mgSodium: 930mgPotassium: 615mgFiber: 2gSugar: 5gVitamin A: 810IUVitamin C: 16.7mgCalcium: 366mgIron: 2.2mg
