Zucchini Lasagna Rolls

Ingredients

Ricotta Filling

• 8 ounces Ricotta Cheese
• 4 ounces Cottage Cheese
• 3 Tbsp Parmesan Cheese
• 2 Tbsp fresh Parsley
• 1 Tbsp fresh Basil
• 1/2 tsp Kosher Salt
• 1/4 tsp Garlic Powder
• 1/8 tsp Red Pepper Flakes
• Black Pepper to taste

Others

• 2 large Zucchini cut lengthwise into 8 slices
• 1 package Italian Sausage, cooked and crumbled
• 1 cup Marinara Sauce
• 1/2 cup shredded Mozzarella Cheese

Instructions:

Ricotta Filling

1. Add all ingredients together in blender and blend until smooth.
2. Pour into bowl and refrigerate for 30-60 minutes. 

Grilled Zucchini

1. Heat a Pan to medium high heat.
2. Slice Zucchini lengthwise into 1/4 inch thick planks.
3. Spray with cooking spray or brush with oil on both sides, then sprinkle with salt and pepper. 
4. Place zucchini on hot pan and cook about 2 minutes on each side or until soft.
5. Remove from pan and cool until able to handle. 

Assembly

1. Preheat oven to 375 degrees.
2. Spray 10.5x7 casserole dish.
3. Spread 1/4 cup of Marinara sauce evenly over bottom of dish.
4. Blot any excess liquid off the cooled zucchini with paper towels.
5. Spoon 1 Tbsp of ricotta filling onto one side of the zucchini and spread into an even layer.
6. Sprinkle a few of the cooked sausage crumbles on top of the filling.
7. Roll up the zucchini and place them seam side down in the casserole dish. 
8. Top the zucchini rolls with remaining marinara sauce and shredded mozzarella cheese.
9. Bake for 20-25 minutes or until cheese is melted and bubbly. 

http://reciperunner.com/zucchini-lasagna-rolls/

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