Before they went into the fridge for the day. But they are ready to be baked! |
Ready to enter my belly! |
Here's the recipe:
Ingredients:
- 10 lasagna noodles, cooked (that was 1/2 of the box)
- 1 tsp olive oil
- A couple spoonfuls of minced garlic
- 2 cups zucchini grated
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 tsp salt
- a few shakes of pepper
- 1 3/4 cups Marinara sauce
- 1/2 cup mozzarella cheese, shredded
- fresh basil for garnish (optional)
Directions:
- Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
- Cook lasagna noodles according to package, drain and rinse in cold water.
- In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.
- Combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.
- Lay out the lasagna noodles on a clean work surface. Make sure noodles are a little dry. Take 1/4 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.
- Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake at 350 for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil if desired and eat hot.
Happy Summer!
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