Zucchini Lasagna Roll-Ups

All Credit goes to CLEAN FOOD CRUSH For Orignal Full Recipe Visit CleanFoodCrush Zucchini Lasagna Roll-Ups   makes about 6 servings...

All Credit goes to CLEAN FOOD CRUSH
For Orignal Full Recipe Visit CleanFoodCrush


Zucchini Lasagna Roll-Ups 
makes about 6 servings 

Ingredients:
4 large zucchini
15 oz ricotta cheese

¼ cup Parmesan cheese, grated
1½ cups mozzarella cheese, shredded (divided)
1 large egg
2 cups homemade tomato sauce or marinara (divided)
salt & pepper to taste
1 Tbsp olive oil
1 Tbsp garlic powder

Instructions:
Preheat oven to 400 f. Grease a sheet pan with oil and set aside.
Slice zucchini into ⅛'' thick slices (I use a sharp mandolin). Lay zucchini slices on
greased sheet pan and season with salt, pepper and garlic powder. Roast for 10-12 minutes. Remove from the oven
and cool for 5 minutes before handling. Leave the oven on for cooking the casserole.
While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, ½ cup mozzarella cheese, 1 egg, and salt & pepper to taste. Stir just until combined.
In a 9x13 casserole dish, spread 1 cup tomato sauce on the bottom.

Assemble zucchini roll ups by laying a zucchini strip on a flat surface. Spread about 2 Tbsp of the ricotta mixture over each individual zucchini strip. Roll up and place in the casserole dish. Repeat with the remaining rolls. Drizzle remaining tomato sauce on the rolls and sprinkle with remaining mozzarella cheese.
Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

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Zucchini Lasagna Roll-Ups
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