Lunch: Zucchini Lasagna Roll-Ups

Recipe by Lindsay Funston Your low-carb lasagna dreams have come true.

Ingredients

2 (15-oz.) containers ricotta
3/4 c. grated Parmesan
2 large eggs
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
1 c. marinara
5 large zucchini, sliced 1/8" thick
1 c. grated mozzarella

Instructions

Preheat oven to 400 degrees F. Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, egg, and garlic powder and season with salt and pepper.
Spread a thin layer of marinara into the bottom of a 9"-x-13 ” baking dish.
On each slice of zucchini, spoon a thin layer of sauce, then top with a thicker layer of ricotta mixture, and sprinkle with mozzarella.
Roll up and place in baking dish.
Sprinkle with remaining 1/4 cup Parmesan.
Bake until zucchini is tender and cheese is melted, 30 minutes.

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