Zucchini Ricotta Lasagna Rolls
Zucchini Ricotta Lasagna Rolls are pasta spirals filled with zucchini, spinach, ricotta, Parmesan, and baked tomato sauce.
Ingredients
- 9 lasagna noodles
- 1 cup grated zucchini
- 1 cup chopped spinach
- 15 ounces ricotta
- 1/2 cup Parmesan
- 1 egg
- 2 cups marinara
- 1 1/2 cups mozzarella
Instructions
- Preheat the oven to 375°F (190°C), cook the lasagna noodles until just tender, then drain and lay them flat on a clean surface.
- Squeeze excess liquid from the zucchini and spinach, then combine both with ricotta, Parmesan, and egg in a bowl.
- Spread a thin layer of marinara across the bottom of a large baking dish to keep the pasta rolls moist during baking.
- Spoon the ricotta mixture along each noodle, spreading it evenly while leaving a small border near the edges.
- Roll each noodle gently but firmly, then place the rolls seam-side down in the prepared baking dish.
- Spoon remaining marinara over the rolls, sprinkle with mozzarella, and bake covered for 20 minutes, then uncovered for another 10–15 minutes.
- Rest for about 5 minutes before serving and finish with fresh basil or extra Parmesan.