I’ve started training again but this time for a 1/2 marathon. I don’t have a lot of time to commit to a whole marathon right now. 🙂 Every Saturday is when I go on a long run. Every Friday I like to make some sort of pasta to help with my endurance on my Saturday run. This week I made these Cheesy Zucchini Lasagna Rolls. They were so good and my kids liked them even more than regular lasagna.
2 medium zucchini (7 oz each), grated and squeezed dry
1 cup of low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
6 Artichoke Hearts, chopped into small pieces (I used the marinated ones)
2 teaspoons of garlic salt
salt and pepper for taste
2 cups Marinara sauce
1/2 cup part skim mozzarella cheese, shredded
Preheat the oven to 350°F. Put 1/2 cup of the marinara sauce on the bottom of a 9 x 13-inch baking dish.
In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, artichokes, egg, garlic salt, salt and pepper in a medium bowl.
Lay out the noodles on a clean surface. Make sure they are dry. Add 1/4 cup of filling to your noodle. Spread it out so it covers the whole noodle. Roll up your noodle carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.
Ladle the remaining sauce over the lasagna rolls and top each one with 1 Tablespoon of mozzarella cheese. Put foil over baking dish and bake for about 30 to 40 minutes, or until the inside is heated through and the cheese is melted.