Zucchini Lasagna Rolls

By • November 12, 2017 0 Comments

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Zucchini Lasagna Rolls


Author Notes: Tell us about your recipe.Michelle

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Serves 1-2

  • 1 Large Zucchini
  • 1 cup Non-fat Ricotta Cheese
  • 1 tablespoon Non-dairy Milk
  • 5 tablespoons Romano Cheese
  • 1 Large Egg
  • 1 teaspoon Chopped Garlic
  • .5 teaspoons Garlic Powder
  • .5 cups Chopped Spinach
  • .25 teaspoons Black pepper
  • .5 teaspoons Red Chili Flakes
  • .5-1 cups Tomato sauce
  • Salt to Taste
  1. Pre-heat oven to 375F
  2. Slice zucchini thin length-wise and salt both sides. Blot on paper towel to remove moisture.
  3. In a bowl combine ricotta, parmesan, garlic, garlic powder, egg, chili flakes, and pepper. Fold in chopped spinach.
  4. Add a layer of tomato sauce to bottom of an oven-safe pan.
  5. Spoon ricotta mixture on to zucchini panels into a thin layer. Roll zucchini tightly. Place rolls into pan and add extra tomato sauce on top. Bake at 375F for ~30 minutes.

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