Zucchini Ricotta Lasagna Rolls
When Zucchini are in season, it is so nice to find new ways to cook and bake with them! Today, we are swapping our lasagna pasta with zucchini to make this delicious Zucchini Rolls Lasagna. Of course, everyone will ask for seconds, so make sure you make enough! Next I will try to make it with Eggplants!
I hope you will enjoy this recipe as much as I do! Bon Appétit!
Zucchini Ricotta Lasagna Rolls
This Delicious Quick zucchini and ricotta rolls are loaded with spices and flavor. They are individually wrapped, making it easier to serve!
Equipment
Ingredients
ZUCCHINI
- 2 zucchini (Large | Sliced)
- 2 tbsp (30 g) French EVOO (Brushed)
- 1 Tbsp (15 g) Greek Feta Herbs
RICOTTA STUFFING
- 1 cup (250 g) Ricotta cheese
- 1/2 cup (50 g) parmesan cheese
- 2 eggs
- Sel Gris Mill (Season to Taste)
- Pepper Mill (Season to Taste)
MARINARA SAUCE
- 10 oz (600 g) Pasta Sauce
- 1/2 cup (55 g) shredded mozzarella
Instructions
- 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!
YouTube Video
Photos
Nutrition
Calories: 328kcal | Carbohydrates: 10g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 133mg | Sodium: 715mg | Potassium: 592mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1126IU | Vitamin C: 23mg | Calcium: 403mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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