Zucchini Lasagna Rolls Recipe

Name: Zucchini Lasagna Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Large Zucchini, 1 cup Non-fat Ricotta Cheese, 1 tablespoon Non-dairy Milk, 5 tablespoons Romano Cheese, and more.

Yes, Zucchini Lasagna Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Lasagna Rolls

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