Vegetarian Lasagana Rolls

• Vegetarian

• Produce

  • 3 tbsp Garlic, fresh
  • 1 bunch Italian parsley
  • 3 Zucchini, large

• Condiments

  • 1 24-oz jar Pasta sauce

• Pasta & Grains

  • 1 lb Lasgana noodles

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 Olive oil

• Dairy

  • 6 oz Goat cheese
  • 2 cups Mozzarella, part skim
  • 1 Prated parmesan cheese
  • 20 oz Ricotta cheese, fat-free

• Liquids

  • 1/2 cup Water

Found on themediterraneandish.com

Description

Ingredients

• 3-4 large zucchini, thinly sliced length-wise
• Olive oil
• Salt
• 1 lb lasgana noodles
• 1 24-oz jar pasta sauce, preferably a tomato and basil pasta sauce
• ½ cup water
• prated Parmesan cheese
• crushed red pepper flakes (optional)
• 20 oz fat-free ricotta cheese
• 6 oz goat cheese
• 2 cups part-skim shredded mozzarella, more for later
• 1 bunch Italian parsley, stems removed, chopped (about 1 cup chopped parsley leaves)
• 3 tbsp chopped fresh garlic
• Salt and pepper
• Olive oil

Directions

• Preheat the oven to 450 degrees F.
• Brush the zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake in the 450 degree F heated-oven for 10-15 minutes. When ready, remove from the oven and let cool briefly.
• Turn the oven heat down to 350 degrees F.
• Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.
• Now make the filling. In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.
• Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add more). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.
• Prepare a 9 x 13 baking dish. Pour about ¾ of the pasta sauce and ½ cup water into the bottom of the baking dish.
• Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
• Bake in the 350 degrees F heated oven for 40 minutes. Garnish with fresh basil leaves. Serve immediately with your favorite crusted bread! Enjoy!