• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
• Preheat oven to 400F/200C.

ZUCCHINI PREPARATION

• Remove the extremities of your Zucchini. Carefully slice them lengthwise, using your Mandoline, on the medium setting. About 16 slices.
  
• Arrange them directly onto your Large Bonmat®. Brush them with French EVOO and sprinkle with Greek feta herbs.
• Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your zucchini from 15min). Once your Quick Lasagna Rolls Bake is out of the oven, let it cool down for about 10min while preparing your ricotta stuffing.
  

RICOTTA STUFFING / ASSEMBLY

• Prepare your ricotta stuffing by whisking together the ricotta, parmesan cheese and eggs. Season with Salt and Pepper
  
• Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Add half of your tomato sauce to cover the bottom of your Flexipat® (about 1/2" | 1cm).
• Scoop one tablespoon of your Ricotta mixture into the first tier of the baked zucchini. Roll it and place it directly into your Flexipat®. Repeat until you use all your zucchini. Then, divide the remaining of the ricotta and spread it on top of each roll. Cover with a tablespoon of tomato sauce and top it with shredded cheese.
  

BAKE!

• Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your zucchini rolls from 15min).
  
• Once your Zucchini Ricotta Lasagna Rolls are out of the oven, let them cool down for about 5min. Then, Serve with your favorite salad on the side. Enjoy & Bon Appétit!