Weight Watchers Mushroom Zucchini Lasagna Rolls

2 points 

These Mushroom Zucchini Lasagna Rolls are not only scrumptious but meatless and Weight Watchers approved!!

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 (5 points)
• sea salt and fresh ground pepper, to taste
• 1/3 cup fat free ricotta (1 points)
• 1 egg
• a handful or fresh parsley, finely chopped
• 1/2 cup shredded low fat mozzarella cheese 1 point 

Instructions:

• Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.
• Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and spray with cooking spray
• Bake strips in your preheated oven for 10-12 minutes.
• Add cooking spray in a skillet over medium-high heat. Add minced garlic and cook for 1 minute.
• Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
• Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
• In a medium bowl add low fat ricotta, the egg and sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.
• Use a 9×13″ casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.
• 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.
• Pour any remaining mushroom marinara sauce over top.
• Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven!