Zucchini Lasagna Rollups

Name: Zucchini Lasagna Rollups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 people
Cuisine: Italian
Ingredients: ½ cup mozzarella cheese; ½ teaspoon oregano; ¼ cup Hidden Valley® The Original Ranch® Dressing; 1 cup Ricotta cheese; 1 teaspoon vegetable oil; 2 cups marinara sauce; 4 tablespoons basil; 4–5 zucchini; 6 lasagna noodles; salt; pepper

Prep Time 20 min
Cook Time 25 min
Servings 4-6

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Ingredients (11)

shredded mozzarella cheese ½ cup
dried oregano ½ teaspoon
part-skim Ricotta cheese 1 cup
vegetable oil 1 teaspoon
marinara sauce 2 cups
freshly chopped basil 4 tablespoons
medium zucchini rinsed, cut lengthwise into 6 slices each 4–5
cooked lasagna noodles 6
salt
pepper
Hidden Valley® Original Ranch® Topping & Dressing

Hidden Valley^® Original Ranch^® Dressing ¼ cup

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (7)

1

Preheat the grill or grill pan.
2

Preheat the oven to 400°F.
3

Brush the sliced zucchini with the vegetable oil. Season with salt and pepper and grill over a medium heat until crispy on the edges and grill marks appear — for about 3 to 5 minutes.
4

In a large bowl, mix the ricotta cheese together with the mozzarella, Hidden Valley® The Original Ranch® Dressing and oregano until well blended and set aside.
5

Arrange the lasagna noodles flat on a clean surface. This works best with wet hands.
6

Place some of the grilled zucchini slices on top of the noodles — enough to cover each noodle. Spread the cheese mixture over the zucchini, then roll each noodle and place end-up into a buttered 9x9 ovenproof pan. Pour the marinara over the noodles and bake for 25 minutes or until bubbly.
7

Garnish with the chopped basil and serve immediately.