Ingredients:

  • 2 tablespoons Olive Oil (for sauce)
  • 3 cloves Garlic, minced
  • 1 (28-ounce/794g) can Crushed Tomatoes (San Marzano style)
  • 1 teaspoon Dried Oregano
  • 1/4 cup Fresh Basil, roughly chopped (plus extra for garnish)
  • Salt and Black Pepper, to taste
  • 12 standard Lasagna Noodles
  • 2 medium Zucchini (about 1 lb/450g), finely diced or grated
  • 1 tablespoon Olive Oil (for sautéing)
  • 1 medium Shallot, finely minced
  • 15 ounces (425g) Ricotta Cheese (whole milk preferred)
  • 1 cup (115g) Mozzarella Cheese, shredded (divided)
  • 1/2 cup (50g) Parmesan Cheese, freshly grated (divided)
  • 1 Large Egg, lightly beaten
  • 2 tablespoons Fresh Parsley, chopped
  • Pinch Nutmeg (optional)
  • Salt and Black Pepper, to taste

Instructions:

  1. Prepare the Sauce: Sauté garlic in 2 tablespoons of olive oil until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer gently for 10 minutes. Stir in fresh basil at the end. Reserve half the sauce for the bottom of the baking dish.
  2. Cook Lasagna: Cook lasagna noodles according to package directions, subtracting 2 minutes from the suggested time so they are pliable and slightly undercooked (al dente). Drain immediately and lay flat on lightly oiled parchment paper or baking sheets to prevent sticking.
  3. Prepare the Zucchini: Sauté minced shallot in 1 tablespoon of olive oil until softened. Add diced zucchini and cook until tender and most of the moisture has evaporated. Season lightly and set aside to cool slightly.
  4. Mix the Three-Cheese Filling: In a large bowl, combine the ricotta, half the mozzarella, half the Parmesan, the beaten egg, parsley, nutmeg (if using), salt, and pepper. Gently fold in the cooled zucchini mixture. Do not overmix.
  5. Assemble the Rolls: Spread a thin layer of the reserved marinara sauce on the bottom of a 9x13 inch baking dish. Take one lasagna noodle, spread a thin, even layer of the cheese-zucchini filling across the entire surface, leaving a small border at the edges.
  6. Roll and Arrange: Starting from one short end, carefully roll the noodle tightly. Place the finished roll seam-side down in the prepared baking dish, arranging them snugly.
  7. Top and Bake: Pour the remaining marinara sauce evenly over the rolls. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
  8. Bake: Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is melted, bubbly, and slightly golden brown.
  9. Rest and Serve: Let the Three Cheese Zucchini Stuffed Lasagna Rolls rest for 5-10 minutes before serving, garnished generously with fresh basil.