Lasagna Roll Ups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender zucchini and pasta tubes filled with ricotta, goat cheese, and herbs, then baked in tomato sauce. Lighter than traditional lasagna but equally satisfying and delicious.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large zucchini, (thinly sliced lengthwise)
- Salt
- Extra virgin olive oil
- 1 pound lasagna noodles
- 20 ounces ricotta cheese ((you can use part-skim or fat-free if you prefer))
- 6 ounces goat cheese
- 2 cups part-skim shredded mozzarella, (plus more for topping)
- 1 bunch Italian parsley, (leaves chopped)
- 8 garlic cloves, (minced)
- Ground black pepper
- Crushed red pepper flakes ((optional))
- 1 24 ounce jar tomato basil pasta sauce or easy homemade spaghetti sauce
- 1/4 cup grated parmesan cheese
- Basil leaves, (for garnish)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 2590mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 882mg
- Calcium
- 678mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.