Vegetable Lasagna Rolls

Let's be honest... Making homemade lasagna isn't something you just whip up. I have found this recipe slightly easier to assemble than the traditional layer version, but it takes half the time to bake. I also like that it is how much easier to serve because you have preset servings before the lasagna even bakes. The sauteed squash is so meaty that you won't miss the ground beef or sausage, but you could easily substitute slices of Italian sausage for the squash, or alternate between the two.

4 medium zucchini or yellow squash

cooking spray

salt to taste
1 30 oz. carton ricotta cheese

1 egg

2 cup shredded mozzarella cheese (separated)

1/2 t. salt
1/3 cup chopped fresh basil

Homemade pasta noodles or 1 lb. box of lasagna noodles
4 cups Roasted Tomato Sauce or other homemade or store-bought marinara

1/2 cup shredded Parmesan cheese

Heat a large skillet over medium heat, coated in cooking spray or a light layer of oil. Add enough squash to cover the bottom of the pan and season it with a few pinches of salt.You may have to cook a few batches depending on how big your saute pan is. Toss to cook squash on both sides just until tender and lightly browned. You don't want it to be translucent or it will be mushy and not hold up in the lasagna.

Mix ricotta with egg, 1 cup mozzarella cheese, salt and basil. Set aside.

Heat a large pot of salted water of high heat to cook lasagna noodles. I recommend cooking your noodles even if you make fresh pasta.

Preheat oven to 375 degrees.

Heat tomato sauce over medium heat just to warm through. If your sauce is runny, bring it to a boil then reduce to a simmer and cook it down until it thickens. Spread a thin layer of sauce in a 9" x 13" baking dish.

Make your rolls by laying your cooked lasagna noodles flat. Spread about 1/3 cup of ricotta mixture on the noodle, leaving an inch of space on each end and a 1/2 inch on each side. Top the ricotta with your cooked squash and roll the noodle. Place the roll seam-side down in your baking dish. Repeat until you're out of noodles, cheese and squash. You may need to use a second baking dish.

Top your rolls with the tomato sauce, being sure no noodle surface goes uncovered. Top with remaining cup of mozzarella cheese.

Cover and bake for 30 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese before serving.