Zucchini Lasagna Rolls
Zucchini Lasagna Rolls Zucchini Lasagna Rolls

Our Zucchini Lasagna Rolls made with ground turkey will quickly become a family favorite. Get the complete recipe and list of ingredients here.

30M 30M 1H 4
Nutrition facts: 520 29G 89G 880MG 25G 5G 41G
Ingredients: ¾ lb. lean ground turkey 1 tsp. Italian Seasoning 2 cups Full Circle Organic Roasted Garlic Pasta Sauce 1¼ cups low-fat ricotta cheese 1½ cups Schnucks shredded Italian blend cheese, divided ⅓ cup chopped fresh basil, plus more to garnish 3 large zucchini, trimmed and sliced lengthwise into 24 ⅛ inch-thick slices ¼ cup basil pesto, divided Instructions: Preheat oven to 400 degrees. Spray a medium pot with cooking spray and place over medium heat. Add sausage and cook, breaking up meat with a spoon, until browned, 8-10 minutes. Stir in marinara and cook until heated through, 2-3 minutes. In a medium bowl, stir together ricotta, 1 cup of shredded cheese and half of pesto. Add half of sausage mixture to a prepared large baking dish. Spread about 1 tablespoon ricotta mixture onto each zucchini slice, then roll up and place into baking dish. Top zucchini rolls with remaining sausage mixture, pesto and shredded cheese. Bake until cheese starts to brown, 20-30 minutes. Garnish with fresh basil and serve immediately.

Zucchini Lasagna Rolls

Dinner, Oven-Baked, Turkey

Our Zucchini Lasagna Rolls made with ground turkey will quickly become a family favorite. Get the complete recipe and list of ingredients here.

1H

4

Our Zucchini Lasagna Rolls made with ground turkey will quickly become a family favorite.

Ingredients

  • ¾ lb. lean ground turkey
  • 1 tsp. Italian Seasoning
  • 2 cups Full Circle Organic Roasted Garlic Pasta Sauce
  • 1¼ cups low-fat ricotta cheese
  • 1½ cups Schnucks shredded Italian blend cheese, divided
  • ⅓ cup chopped fresh basil, plus more to garnish
  • 3 large zucchini, trimmed and sliced lengthwise into 24 ⅛ inch-thick slices
  • ¼ cup basil pesto, divided

Instructions

  1. Preheat oven to 400 degrees. Spray a medium pot with cooking spray and place over medium heat. Add sausage and cook, breaking up meat with a spoon, until browned, 8-10 minutes. Stir in marinara and cook until heated through, 2-3 minutes.
  2. In a medium bowl, stir together ricotta, 1 cup of shredded cheese and half of pesto.
  3. Add half of sausage mixture to a prepared large baking dish. Spread about 1 tablespoon ricotta mixture onto each zucchini slice, then roll up and place into baking dish. Top zucchini rolls with remaining sausage mixture, pesto and shredded cheese.
  4. Bake until cheese starts to brown, 20-30 minutes. Garnish with fresh basil and serve immediately.

Nutrition Facts

520 CALORIES Per Serving

FAT: 29G

SATURATED FAT: 12G

CHOLESTEROL: 89G

SODIUM: 880MG

CARBOHYDRATES: 25G

FIBER: 5G

SUGAR: 11G

PROTEIN: 41G

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