Hide extra veggies in your lasagna rolls with this twist on a classic! Shredded zucchini mixed into the ricotta mixture adds extra nutrients to your meal...and it can go undetected if you don't tell anyone! Shh! I usually make more than 1 recipe at a time as they freeze well and make are great for meal prepping!
Makes 8 lasagna rolls
Ingredients
8 lasagna noodles
3/4 cup mozzarella, shredded
1 1/2 cups ricotta
1 zucchini, shredded
1 cup spinach, chopped
1 egg
1/2 teaspoon salt
pepper
1 jar tomato sauce
2 tablespoons fresh basil, chopped
Directions
1. Cook lasagna according to package directions.
2. Meanwhile, mix ricotta, zucchini, spinach, egg, salt and pepper in a large bowl.
3. Preheat oven to 350. Add 1 cup of tomato sauce to the bottom of a casserole dish.
4. Lay down a lasagna noodle on a flat surface and spread ricotta mixture evenly on top. Sprinkle lightly with mozzarella and roll it up. Place in your casserole dish with the seam side down. Repeat with the other lasagna noodles.
5. Spoon additional sauce on top of each roll and sprinkle with the remaining mozzarella cheese.
6. Bake in the oven for 25 minutes. Remove from oven and sprinkle with fresh basil.
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