1 lb box of lasagna noodles
1 24 oz jar of marinara sauce
8 oz of fresh mushrooms, sliced
1 zucchini, grated
2 cups low-fat mozzarella, shredded
1 32 oz low/reduced-fat ricotta cheese
8 oz parmesan cheese, shredded
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon pepper
Preheat oven to 350 degrees
Cook lasagna noodles according to package directions.
While pasta is cooking, mix the eggs, ricotta, 1/2 of the mozzarella, 1/2 the parmesan, parsley, salt, and pepper together in a bowl.
In another bowl mix together the marinara sauce, mushrooms, zucchini.
Once the pasta is cooked and drained, lay a noodle flat and add a spoonful of the cheese mixture and the sauce mixture. Roll the noodle up and place in a 9×13 casserole dish, seam side down. Repeat this step until you are out of noodles! (last night I fit 14 into the dish)
(I usually halve the cheese mixture, and freeze one half for a later use. Makes another weeknight meal SO much easier! Also, if you have extra rollatini’s that won’t fit in the dish, freeze those as well!)
Pour the extra sauce over the rollatini’s (if you like it saucy you may want to add more, whatever!) and sprinkle the other 1/2 of mozzarella and parmesan over the top.
Cover with foil and bake for 35 minutes. Then uncovered for 10 more minutes or until the cheese is nice and melted. Let the lasagna sit for 5 minutes before eating.