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- 1 large or two small zucchini sliced thin and peeled if desired (12 +- slices)
- 4 cups marinara fresh homemade or your favorite store bought brand
- 16 ounces fresh ricotta cheese good quality
- ¼ cup chopped fresh parsley
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 egg lightly beaten
- ½ cup shredded mozzarella
- ½ cup grated Parmesan divided
- Preheat oven to 375°F.
- Lightly grease a 13x9 inch baking dish. Set aside.
- Lay the sliced zucchini in a single layer on clean paper towels. Sprinkle with a little salt and allow to rest 15 minutes. Turn the zucchini over and sprinkle with a little more salt - not too much because marinara is often salty enough. After another 15 minutes the slices will be pliable and less watery. Dab each slice with a clean paper towel to remove any water that has gathered on top.
- In a medium mixing bowl, combine the ricotta cheese, parsley, egg, salt, pepper, garlic and 2 tablespoons freshly grated Parmesan cheese. Set aside.
- Spread ¼ cup marinara sauce on the bottom of a 13x9 inch greased casserole dish. Holding a slice of zucchini in the palm of your hand, spread some of the ricotta mixture across the entire length and width of the sliced squash. Starting at the small end, roll the zucchini into a semi-tight pinwheel. Place each roll seam-side down in the baking dish. Continue with each slice until all the ricotta and zucchini are gone. They don't have to be perfect, and no worries if it oozes out the sides. It's all good! Top with shredded mozzarella and the remaining marinara.
- Cover the dish with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes or until bubbly. Allow the lasagna rolls to sit for 10 minutes before serving. Sprinkle with the remaining Parmesan and serve.