Mushroom Zucchini Lasagna Rolls

Mushroom Zucchini Lasagna Rolls

Makes 4 servings – each serving is just 2 points on Weight Watchers

Ingredients

• 4 large zucchini thinly sliced lengthwise
• cooking spray
• 1 small sweet yellow onion finely diced
• 2 fresh garlic cloves minced
• 8 oz fresh mushrooms chopped well
• 1 tsp dry Italian seasoning
• 16 ounces low fat marinara sauce
• sea salt and fresh ground pepper to taste
• 1/3 cup low fat ricotta 2 points
• 1 egg
• a handful or fresh parsley finely chopped
• 1/2 cup shredded low fat mozzarella cheese

Instructions

1. Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.
2. Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and spray with cooking spray
3. Bake strips in your preheated oven for 10-12 minutes.
4. Add cooking spray in a skillet over medium-high heat. Add minced garlic and cook for 1 minute.
5. Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
6. Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
7. In a medium bowl add low fat ricotta, the egg and sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.
8. Use a 9×13″ casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.
9. lay out one zucchini slice at a time on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of mushroom sauce mix. roll up each zucchini after filling, and place in the prepared baking dish. Repeat with the rest of the slices.
10. Pour any remaining mushroom marinara sauce over top.
11. Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven!
12. Makes four servings!!