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Zucchini Lasagna Roll-Ups

Ingredients

  • 4 large zucchini
  • 15 oz ricotta cheese
  • ¼ cup Parmesan cheese grated
  • 1½ cups mozzarella cheese shredded (divided)
  • 1 large egg
  • 2 cups homemade tomato sauce or marinara divided
  • salt & pepper to taste
  • 1 Tbsp olive oil
  • 1 Tbsp garlic powder

Instructions

  • Preheat oven to 400 f. Grease a sheet pan with oil and set aside.
  • Slice zucchini into ⅛'' thick slices (I use a sharp mandolin).
  • Lay zucchini slices on greased sheet pan and season with salt, pepper and garlic powder.
  • Roast for 10-12 minutes. Remove from the oven and cool for 5 minutes before handling. Leave the oven on for cooking the casserole.
  • While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, ½ cup mozzarella cheese, 1 egg, and salt & pepper to taste. Stir just until combined.
  • In a 9x13 casserole dish, spread 1 cup tomato sauce on the bottom.
  • Assemble zucchini roll ups by laying a zucchini strip on a flat surface. Spread about 2 Tbsp of the ricotta mixture over each individual zucchini strip.
  • Roll up and place in the casserole dish. Repeat with the remaining rolls.
  • Drizzle remaining tomato sauce on the rolls and sprinkle with remaining mozzarella cheese.
  • Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.