Zucchini Lasagna Rolls

Healthy Dinner Under 60 Minutes

Zucchini Lasagna Rolls

Ingredients: Makes 10-12 servings

• 10 strips Barilla protein or whole wheat lasagna noodles, cooked

• 3 cups Bertolli Tomato & Basil tomato sauce

• 3 cups zucchini, peeled & grated

• 2 tbsp extra virgin olive oil

• 1 medium sweet onion, chopped

• 2 cloves garlic, minced

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 cup low fat cheddar cheese

• 2 cups light ricotta cheese

• sea salt and pepper

Directions:

1. Preheat oven to 375ºF.

2. Heat olive oil in a skillet. Add onions and garlic, and cook until soft and translucent. Be sure to stir regularly so you don’t burn your garlic. Set aside and cool.

3. In large bowl, add ricotta cheese, basil, oregano, zucchini, and cooled onion mixture. Add salt and pepper. Mix well.

   Assemble Lasagna Rolls:

4. Lay one lasagna noodle strip flat on working surface.

5. Spread 1/4 cup of cheese mixture evenly along the strip from end to end.

6. Roll up the strip and place it in 13 x 9 baking dish. (Be sure to spray dish). Continue until all noodles are rolled and placed in dish.

7. Pour tomato sauce around the sides of each lasagna rolls. Do not put any sauce on the top of the rolls.

8. Sprinkle cheese on top. Cover dish with foil and bake for about 20-25 minutes or until hot & bubbly.

9. If using Parmesan cheese, add cheese after rolls have baked; right before serving.

Nutrition Facts:

Calories: 257 | Fat: 10g | Fiber: 3g | Carbs: 31g | Protein: 13g | Sugar: 9g | Sodium: 481mg