Easy Zucchini Lasagna Ricotta Rolls

Mom’s Lasagna Rolls with Ricotta and Zucchini. This is without a doubt one of my all-time favourite dishes to prepare. I make it frequently. These lasagna rolls have become very popular on my sites, but they required an updated video with a better narration, which you can find linked below. This meal is a great option for a quick lunch or dinner, or it can be served as an accompaniment to meatballs or kofte.

Recipe By: Modern Nonna

Ingredients:

1. Four courgette, but just to be cautious, I’d slice five.
2. a small amount of olive oil, or any type of oil 1/2 cup is acceptable, however you might have extra filling if you
3. use ⅓ cup of fresh ricotta.
4. One large egg (optional)
5. ⅓ cup grated Parmesan cheese
6. three basil leaves (optional) or to taste
7. Measure with your heart and add a teaspoon of salt,
8. one cup of marinara sauce
9. one cup of mozzarella.

Guidelines:

1. Set oven temperature to 400F. After washing and drying, trim the ends of the courgette. Each one should have four slices. To make the two end pieces lay flat and be easier to roll, we also prefer to trim a small piece off the rear of each one. Save any leftover peeled vegetables because you can utilise them in your cookery.
2. Place them on a baking pan and brush both sides with a little olive oil and salt. It will take you 15 to 20 minutes to bake them until they are tender. It took me twenty minutes. Remove and allow to cool somewhat, then place on a plate covered with paper towels.
3. In a separate bowl add the ricotta, parm, egg, dash of salt and basil and mix. We used a tiny 8 by 8-inch oven dish, but you can use any store-bought marinara sauce like Rao’. We used our own homemade sugo, which is one of my highlights.
4. Take each zucchini slice and add about a teaspoon of ricotta to each end and roll them up. Arrange them all in your baking dish, top with more marinara and some mozzarella. Bake at 400F for 20 minutes or until nice and melted. Enjoy.