I love to cook but I find it hard to find the motivation to cook during the summer. When its hot out the last thing I want to do is turn on the oven and add to the heat in the house. Evan also works fairly late during the summer so I never know when to expect him home from work so we tend to eat out a lot during the summer. I know, I know it gets expensive but he does have a meal allowance so it covers the cost of his meals and gives me more time to play with Hazel instead of being in the kitchen. When I do get to cook I love it and love to try new recipes and host dinner parties. One of our favorite meals during the winter months is lasagna and I have been craving it lately but I find it almost too heavy to eat in the heat. I have seen a few variations on Pinterest lately for lasagna roll ups and have been dying to give them a try. Well I had some time the other night to play in the kitchen and tried my hand at some vegetarian lasagna roll ups and they were deeeelish! I took a quick glance at a recipe I saw online and from there I made it up as I went.
Vegetarian Lasagna Roll ups
14 cooked lasagna noodles
1 container of Ricotta (500 g)
1 1/2 cups of mozzarella
1 can Marinara sauce
Grate whole zucchini and mix in with ricotta, 1 cup mozzarella and egg. Leave aside 1/2 cup of mozzarella for later.
Take zucchini and cheese mixture and spread on all the noodles. Take each of the noodles and roll them placing the seam side down in a ceramic baking dish lined with the marinara sauce.
Place a large spoon full of marinara sauce on top of each of the lasagna rolls and top with remaining mozzarella.
Place in the oven for about 30 minutes or until sauce is bubbling and pasta is hot in the center. Hope you enjoy!