This is not your traditional layered lasagna. It’s sort of a shortcut which is exciting because you get to eat it faster.
I skipped the usual lasagna noodles to keep this dish a bit lighter. If you follow a keto or paleo lifestyle, you’ll like this version since it’s noodle-less. I find my digestion is happier when I skip the pasta, not to mention my blood sugar is better regulated.
All you need is:
Your favourite tomato sauce (homemade, store bought, vegetarian, lentil, your choice)
1/2-1 C ricotta cheese
1 C spinach, chopped
a few fresh basil leaves
Preheat oven to 375F. Slice the zucchini length-wise into the thinnest strips you can make. The thinner they are, the easier they are to roll up. Spread a layer of ricotta cheese onto each strip and lay down some chopped spinach. Roll each strip up as tightly as possible and place upright into a shallow baking dish filled with your tomato sauce. Bake at 375F for 30 minutes, or until zucchini is tender.
Serve with a sprinkling of parmesan cheese and fresh basil.