Cheesy Zucchini Lasagna Rolls
Recipe GLPR1ad3b499f024db
Tender lasagna noodles rolled with a creamy blend of ricotta, cream cheese, and four-cheese mixture infused with fresh zucchini, garlic, and herbs. These elegant rolls are baked in tangy tomato sauce and topped with melted mozzarella for a satisfying vegetarian main course.
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Ingredients
8-oz package fat-free cream cheese
1 cup light ricotta cheese
1 cup four-cheese lasagna blend
1 cup part-skim shredded mozzarella cheese
2 large eggs
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 cup shredded zucchini (about 1 medium zucchini)
14 lasagna noodles
28-oz jar tomato sauce
Salt and fresh ground black pepper to taste
Directions
Preheat your oven to 375°F. Line two baking sheets with aluminum foil and set aside.
Pour half of the tomato sauce into the bottom of a 9x13-inch baking dish and spread it evenly. Set the remaining sauce aside.
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain and rinse with cool water to prevent sticking.
While noodles cook, prepare the cheese filling. In a large bowl, combine the cream cheese, ricotta cheese, four-cheese blend, eggs, minced garlic, parsley, salt, and pepper. Mix until well blended.
Gently fold the shredded zucchini into the cheese mixture until just incorporated.
Lay the cooked lasagna noodles flat on the foil-lined baking sheets. Spoon approximately 3 tablespoons of the cheese mixture onto each noodle, spreading it evenly, leaving about half an inch at the edges.
Carefully roll up each noodle from one end to the other, keeping the filling tucked inside. Place the rolls seam-side down in the prepared baking dish.
Pour the reserved tomato sauce evenly over the rolls. Sprinkle the shredded mozzarella cheese over the top of the sauce.
Bake uncovered for 35 to 40 minutes, or until the rolls are heated through and the cheese is melted and bubbling.
Remove from the oven and allow the rolls to cool for 10 minutes before serving.
