Description
This dish takes me back to cozy evenings spent around the table, where traditional lasagna was reimagined with a fresh, lighter twist. Rolled with creamy ricotta and tender spinach, it’s everything comforting yet wholesome. Let’s roll up something delicious for dinner tonight.
Ingredients
2 to 3 firm zucchini, sliced lengthwise into ¼-inch thick slices (12 slices total)
10 ounces baby spinach (fresh or bagged)
1½ cups fat-free or regular ricotta cheese
½ cup finely grated Parmesan cheese
1 large egg, lightly beaten
2–3 cloves garlic, minced
½ teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
2 cups tomato or marinara sauce
¾ cup shredded part-skim mozzarella cheese
2 tablespoons thinly sliced fresh basil
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Sauté spinach in a pan with a splash of olive oil until wilted. Let cool slightly, then squeeze out excess moisture and chop.
In a bowl, mix ricotta, Parmesan, egg, garlic, spinach, Italian seasoning, salt, and pepper.
Spread ½ cup tomato sauce in the bottom of the baking dish.
Lay out zucchini slices and spread each with filling. Roll up and place seam-side down in the dish.
Top with remaining sauce and sprinkle with mozzarella.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly.
Garnish with basil before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250 per serving
- Sugar: 6g per serving
- Sodium: 450mg
- Fat: 13g per serving
- Saturated Fat: 6g per serving
- Carbohydrates: 14g per serving
- Fiber: 3g per serving
- Protein: 18g per serving
- Cholesterol: 70mg per serving