Materials: Red Heart Yarn (any color) Crochet Hook (H 5mm) Tapestry Needle Scissors *You may sell items from this pattern, but I ask you link it back to me. Also, do not claim this pattern as your own or any photos. Copyright applies* *be sure to stay tuned as this is a series*
When I made lasagna rolls before my son was terribly sick with the flu bug and ended up throwing it up. Ever since he refuses to eat the rolls. Unless I make them without meat sauce and use veggies. I decided to use my favorite and very diverse vegetable, zucchini. Normally I fry it up with butter, minced garlic, salt and yellow squash (oh now thats amazing!!) But here I wanted to try something different to see if Kristopher would eat it. Boy oh boy! Let me tell you he ate this all up (and FYI he hates hates hates zucchini- no idea why but he does and he had no idea it was in it and I surely did not say a word).
You Will Need:
15 oz. Whole Milk Ricotta
1 Cup Shredded Mozzarella Cheese
1 tsp Dried Parsley
1/4 tsp Dried Garlic
1 Zucchini, shredded
1 tsp Garlic Salt Rao Pasta Sauce Lasagna Noodles
1 Egg
Salt & Pepper
Shredded zucchini
Dry zucchini until no more water comes out
Add the cheeses, egg, salt, pepper, zucchini and mix well
Pour 1 cup pasta sauce to bottom of pan
Add dried garlic and parsley
Add filling and roll
Place in pan on top of pasta sauce
Add pasta sauce to each noodle roll (not much maybe a tbsp each)
Top with mozzarella cheese
Bake 350 degrees for 50 minutes covered with foil, uncover for 10 minutes or until golden brown
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