2 April, 2017
Lasagna zucchini rolls
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April 2, 2017
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A rather simple recipe for zucchini lovers. It’s not trying to be a lasagna, but it is inspired by Italian cuisine enough to refer to lasagna in the title. The arrabiata sauce ads an unexpected kick making taking this simple dish to another level.
3 large zucchinis
200 g fresh ricotta cheese
200 g mozzarella, finelly chopped
100 g parmesan
5 tbs arrabiata sauce
a handful of fresh basil, chopped
Slice the zucchinis lenghtwise as thin as you can. Grill them, fry them or simply roast them for around 15-20 minutes until soft.
Mix the ricotta cheese, mozzarella, parmesan (except 1 tbs) and most of the basil.
Place some stuffing on each zucchini strip, roll up and place in an oiled baking pan.
Repeat until you use all the ingredients.
Spread the arrabiata sauce on the rolls and top with the rest of the parmesan.
Bake for around 15 -20 minutes in 180°C
Sprinkle the rest of the basil on top and serve with fresh bread.
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