Zucchini Lasagna Rollups
I love these zucchini lasagna roll ups -- all the taste of a cheesy lasagna without all the fuss. This recipe is especially delicious since we've had a cold spring. It tastes indulgent but it's really light. Serve with a side salad and a glass of wine, dinner is served in less than 30 minutes.
4 medium zucchini, sliced thinly lengthwise
1¼ cups part skim ricotta cheese
½ cup basil, chopped
½ cup milk (I used unsweetened almond milk)
2 teaspoons crushed red pepper
Salt and pepper to taste
4 cups pasta sauce
4 ounces good cheese (I use a mix of Parmesan and mozzarella)
4 tablespoons chopped fresh parsley
Heat oven to 350. In a medium skillet, spray pan with avocado oil spray, and add the sliced zucchini (you may have to do in batches) and sauté for 2-3 minutes, just enough to make them pliable and soft enough to fill and roll.
In a bowl, mix the ricotta cheese, the basil, the milk, crushed red pepper and salt and pepper. Divide and spread half the ricotta mixture between the zucchini slices and roll in half. Place the pasta sauce in a casserole dish, lay the folded up zucchini in the sauce, spread the remaining ricotta mixture, then top with the cheese and bake for 15 minutes.
Remove and garnish with chopped parsley. These store in the fridge for up to 5 days and wonderfully in a skillet on top of the stove. Enjoy!