Zucchini Lasagna Rolls

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