“Everything that you put into your body and mind matters.”
~ Anonymous

April's Recipe of the Month:

Zucchini Lasagna Rolls
By:  Recipe Runner

An easy fix for a pasta craving without tons of excess carbs and calories. Plus, it's a great substitute for traditional lasagna if you are trying to eat less gluten or wanting a hearty meal without the aftertaste of regret. 

Ingredients

• 2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices
• 1 mild Italian turkey sausage, cooked and crumbled (optional)
• 1 cup marinara sauce, store bought or homemade
• 1/2 cup shredded part skim mozzarella cheese
• 8 ounces part skim ricotta cheese
• 4 ounces low fat cottage cheese
• 3 tablespoons parmesan cheese
• 2 tablespoons fresh flat leaf parsley
• 1 tablespoon fresh basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon red pepper flakes (optional)
• Black pepper to taste

Directions

Ricotta Filling

• Add all of the ingredients to a blender and blend until smooth.
• Pour into a bowl and refrigerate until ready to use

Grilled Zucchini

• Heat a grill or grill pan to medium high heat.
• While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
• Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper.
• Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable.
• Remove from the grill and cool until they can be handled.

Assembling the Lasagna Rolls

• Preheat oven to 375 degrees.
• Spray a 10.5 x 7" casserole dish or similar size with cooking spray.
• Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.
• Blot any excess liquid off of the cooled planks of zucchini with paper towels.
• Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer.
• Sprinkle a few of the cooked sausage crumbles on top of the filling.
• Roll up the zucchini and place them seam side down in the casserole dish.
• Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese.
• Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.