Zucchini Lasagna Rollups

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  • Prep: 20 min
  • Cook: 25 min
  • Total: 45 min
  • Servings: 4-6

Ingredients (11)

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

Steps (7)

  • Step 1
    Preheat the grill or grill pan.
  • Step 2
    Preheat the oven to 400°F.
  • Step 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.
  • Step 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.
  • Step 5
    Arrange the lasagna noodles flat on a clean surface. This works best with wet hands.
  • Step 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.
  • Step 7
    Garnish with the chopped basil and serve immediately.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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