Mushroom Zucchini Lasagna Rolls - Food Recipes Blog

INGREDIENTS:

• 4 large zucchini thinly sliced lengthwise (I used a mandoline)


• 8 oz fresh mushrooms, chopped well


• 1 tsp dry Italian seasoning


• 1 free range egg


• 1/4 cup freshly grated Parmesan cheese


• a handful or fresh parsley, finely chopped


• 1 Tbsp olive oil for brushing + 1 additional Tablespoon for sauteing


• 1 small sweet yellow onion, finely diced


• 16 ounces high quality marinara sauce


• sea salt and fresh ground pepper, to taste


• 1/3 cup organic ricotta


• 2 fresh garlic cloves, minced


• 1/2 cup shredded 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 very lightly brush with 1 Tablespoon of oil.


3. Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.


4. Meanwhile, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.


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.


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