Cheesy Zucchini Lasagna Rolls Recipe
These Cheesy Zucchini Lasagna Rolls are so easy to throw together and are a much healthier alternative. They only require a few simple ingredients and taste amazing.
9x13-inch Baking Pan
- 2 cups Marinara Sauce
- 2 zucchini grated and squeezed dry
- 1 cup lowfat ricotta cheese
- ½ cup grated Parmesan cheese
- 6 artichoke hearts marinated and chopped
- 1 egg beaten
- 2 teaspoons garlic salt
- salt and pepper to taste
- 12 lasagna noodles cooked
- ¾ cup shredded mozzarella cheese
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 marinara 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.
Calories: 384kcal | Carbohydrates: 51g | Protein: 21g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1492mg | Potassium: 648mg | Fiber: 4g | Sugar: 7g | Vitamin A: 848IU | Vitamin C: 17mg | Calcium: 312mg | Iron: 2mg