Spinach and Zucchini-Stuffed Lasagna Rolls
adapted from Skinny Taste
makes 8 rolls
Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
Heat the oil in a large skillet over medium heat. Add the onion, and cook until just softened, about 3 minutes. Add the zucchini and sauté until it is softened and beginning to brown, 4 to 5 minutes. Stir in the garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper, and cook until fragrant about one minute.
In a medium bowl, combine the zucchini, spinach, ricotta cheese, Parmesan cheese, egg, red pepper flakes, oregano, 1/2 teaspoon of salt and pepper in a medium bowl.
Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take a scant 1/3 cup of ricotta mixture and spread evenly over the noodle. Carefully roll the noodle and transfer it seam-side down to the prepared baking dish. Repeat with the remaining noodles and filling.
Ladle the remaining sauce over the lasagna rolls and top each one with 1 tablespoon of mozzarella cheese. Cover the baking dish with foil, and bake for 30 minutes, then remove the foil and cook an additional 10 minutes. Allow to cool slightly, sprinkle basil over the top, and serve.