Lasagna Zucchini Rolls

Lasagna Zucchini Rolls

adapted from Savory August / September 2015

Zucchini makes a nice substitute for lasagna noodles in these delicious roll ups.

Makes 2 servings                                                    3 WW Blue points / serving

1 lg. zucchini (about 12 oz.)

Cooking spray

1/3 15-oz. container of reduced fat ricotta

2 Tbsp. grated Parmesan cheese

1/3 whisked egg

1/3 tsp. dried Italian seasoning

1/3 tsp. garlic powder

1/4 cup  Classic fat free marinara sauce or your favorite fat free pasta sauce

1 Tbsp. water

1. Preheat the oven to 375F.
2. Cut off the stem of the zucchini and slice lengthwise into 1/8-1/4 inch thick. (You should have 8)
3. On a baking sheet lightly coated with cooking spray, lay the slices in a single layer and spray the tops with cooking spray.
4. Bake until soft but not brown, about 12 minutes; set aside to cool.
5. Meanwhile, combine the ricotta, parmesan, egg, Italian seasoning and garlic powder in a bowl; Mix well.
6. Combine the sauce and the water and spread in the bottom of a small baking dish.
7. Once the zucchini has cooled, divide the cheese mixture among the slices and roll up jelly-roll style. 
8. Place the zucchini rolls in the baking dish with the sauce with one of the sides up so you can see the spiral.
9. Bake for 30 minutes or until bubbly and heated through; 
10. Allow to rest for 10 minutes for the cheese to set before serving.

Enjoy!