So a friend of mine made lasagne rolls for dinner a while ago, which is basically lasagne filling rolled up in cooked lasagne noodles and covered in sauce and cheese and baked. I am trying to eat less carbs, hence less pasta, so I wanted to come up with a version that was noodle free, and here's what I came up with (plus, it's gluten free)
Zucchini Lasagne Rolls
Ingredients:
3-4 large-ish zucchini
1 lb mild Italian sausage meat (or 5 mild Italian sausages, casings removed)
4 cups trimmed spinach
3 cloves garlic, minced
100 grams light mozzarella cheese, grated
1 cup plain tomato sauce
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried parsley
2 tsp white sugar
salt and pepper to taste
Method:
1. Cook the sausage in a large pan, stirring frequently to break up the meat. Cook until the meat is no longer pink. Add the garlic and spinach and cook until the spinach is wilted and soft. Set aside to cool
2. Peel the zucchini with a vegetable peeler. Slice the zucchini into thin, wide strips, until you reach the seeds. Discard seeds. Place strips in a pot of water and cook until they are tender, but still holding their shape (or put in a large microwave bowl with a little bit of water and cook on high heat until tender but still holding their shape). They need to be tender enough to roll up
3. Place a little bit of the filling along each strip and roll up. Place the rolls in a 9x9 casserole sprayed with cooking spray. If there is any filling left over, sprinkle over rolls.
4. Cover with grated cheese. Cover with sauce
5. Bake at 375 degrees F for 22 minutes. Let cool for 5 minutes before serving
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| Step 3 - Rolled up |
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| Step 4 |
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| Step 4 |
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| Finished Product! Yum |
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