Vegetarian Lasagna Rolls

Ingredients

• Zucchini

  raw, with skin

  3 large or 969g

• Olive oil

  1 tbsp or 14g

• Salt

  table

  1 dash or 0.4g

• Egg noodles

  cooked, unenriched, salted

  454g

• Prego marinara sauce

  100g

• Water

  ½ cup or 118g

• Parmesan cheese

  grated

  100g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Ricotta cheese

  whole milk

  20 oz or 567g

• Goat cheese

  semisoft

  6 oz or 170g

• Mozzarella cheese

  low-sodium

  2 cup, shredded or 226g

• Parsley

  raw

  100g

• Garlic

  raw

  3 tbsp or 26g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Olive oil

  1 tbsp or 14g

Directions

1. Preheat the oven to 450 degrees F.
2. 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.
3. Turn the oven heat down to 350 degrees F.
4. 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.
5. 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.
6. 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.
7. Prepare a 9" x 13" baking dish. Pour about 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish.
8. 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.
9. Bake in the 350 degrees F heated oven for 40 minutes. Garnish with fresh basil leaves. Serve immediately with your favorite crusted bread! Enjoy!
10. Recipe by: The Mediterranean Dish (source: https://www.themediterraneandish.com/vegetarian-lasagana-rolls/)