10-15 lasagna noodles
1 tsp olive oil
3 cloves garlic, minced
2 medium zucchini, grated and squeezed dry
1 cup ricotta cheese (can also use marscapone or combination of both)
1/2 cup grated Parmesan cheese
1 large egg, beaten
1/2 tsp kosher salt
1 3/4 cups Due Cellucci Traditional sauce
1/2 cup part skim mozzarella cheese, shredded
Fresh basil for garnish
Preheat the oven to 350°F. Ladle about 1 cup Due Cellucci sauce on the bottom of a 9 x 13-inch baking dish.
Cook lasagna noodles in salted boiling water for about 4 minutes (just soft enough to roll…they will continue cooking in the oven). In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.
In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.
Lay out the lasagna noodles on a clean work surface. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.
Ladle the remaining Due Cellucci sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil.