You're in for a treat with these cheesy, zucchini filled lasagna rolls. Lasagna rolls can be made using regular lasagna noodles or the gluten-free variety, widely available around Passover time under the Gefen brand.
- Cook Time
- Prep Time
2 (8-ounce) boxes gluten-free lasagna pasta, such as Gefen
2 medium zucchini
4 cups homemade or store bought marinara sauce, divided
1 ¼ cup farmers cheese or ricotta cheese, divided
8 ounces shredded mozzarella cheese
1 cup grated parmesan cheese
Bring a large pot of water to a boil.
Boil lasagna pasta for 15 minutes.
Preheat oven to 400°F.
Drain pasta and place in a bowl of ice cold water. This makes the pasta easy to handle.
Thinly slice zucchini lengthwise into 1/8th-inch thick strips on a mandoline.
Pour two cups of sauce in 9 x 13 baking dish.
Lay one lasagna noodle on your cutting board, top with a layer of zucchini, 1 tablespoon farmers cheese and roll.
Place seam side down into the pan layered with sauce.
Repeat with remaining noodles, zucchini and cheese
Pour remaining 2 cups sauce over lasagna rolls.
Top with mozzarella cheese and Parmesan and bake at 400°F for 20 minutes, uncovered, until cheese is brown and bubbling.
To make in advance:
Follow instructions until step of adding the cheese. Freeze. When ready to bake, remove from the freezer, top with cheeses and bake, covered at 350°F for 30 minutes Uncover, raise oven temp to 425°F and bake an additional 10 minutes.