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!
