Zucchini Roll Up Lasagna

MIXED ZUCCHINI ROLL UP LASAGNA WITH ROTISSERIE CHICKEN AND BASIL RED SAUCE

I love a good lasagna. I also like to make different kinds when it comes to incorporating vegetables. Eggplant is a common vegetable for roll up style lasagna, but I prefer zucchini because it keeps its texture better and doesn’t get mushy.

Heinens has golden zucchini, which I really loved. It’s thicker and holds more filling!

There’s not much to this recipe, but if you can get your hands on a rotisserie chicken, it’ll make your life that much easier! All you have to do is shred the meat from the bones and mix it into the cheese filing for the roll ups.

Don’t forget to top with loads of parmesan cheese!

MIXED ZUCCHINI ROLL UP LASAGNA WITH ROTISSERIE CHICKEN AND BASIL RED SAUCE RECIPE

Ingredients

• 3 large zucchinis, trim off the ends, sliced to 1/4” thick on a mandolin (if you can find golden zucchini, use some!)

• salt and pepper to taste

• 2 tablespoons olive oil

• 1 rotisserie chicken, deboned and shredded

• 2 cup red sauce (homemade or canned is fine) (I use my recipe for spicy butter red sauce that has basil)

• 2 cups mozzarella cheese, divided

• 1 cup ricotta cheese (part skim)

• 1 cup parmesan cheese, divided in half

• 1 egg

• 1 tablespoon italian seasoning

• 1 teaspoon red pepper flakes

• 1/2 cup parsley for topping

• chopped basil for topping

Instructions

Preheat oven to 400°F.

Using a mandolin, cut zucchini to 1/4” You should have about 22 slices.

Lay the slices on paper towels and sprinkle with salt. Let them sweat for 15 minutes.

Pat them down with new paper towels because they sweat a lot.

Pour 1 cup of the marinara sauce into an 8X8” baking dish.

In a bowl, combine 1 cup of mozzarella, ricotta, parmesan cheese, egg, red pepper flakes, Italian seasonings and salt and pepper.

Add 1 cup of the shredded rotisserie chicken to the mix.

Place about a tablespoon of this cheesy chicken mixture to the end of a zucchini slice, and roll it up. Place the rollup laying down in the dish because you will be adding more layers. Do this with the rest of the roll ups to fill the baking dish.

Add the remaining shredded rotisserie chicken to the top of the roll ups to cover them.

Add the second cup of marinara sauce to cover the chicken.

Sprinkle the rest of the mozzarella and parmesan.

Bake in the oven for 30 minutes, uncovered.

Serve after it cools down for 15 minutes, and sprinkle more parmesan, parsley and basil.