Vegetarian Zucchini Lasagna Spirals

Vegetarian Zucchini Lasagna Rolls filled with spinach, ricotta, and a chunky homemade marinara sauce.

Marinara:
1 tablespoon olive oil
1/2 small onion, chopped
14 ounce/390 gram can crushed tomatoes
1 garlic clove, crushed
½ teaspoon dried oregano
1 bay leaf
1 teaspoon balsamic vinegar
1 salt & pepper to taste
1 pinch of red pepper flakes

Roll ups:
30 oz ricotta
2 cup finely chopped spinach, firmly packed (measure the spinach before chopping)
2 tablespoon basil, chopped
1 large egg
¼ cup freshly grated Parmesan cheese
10 oz mozzarella cheese, shredded | 2 1/2 cups
4 medium zucchini, thinly sliced lengthwise

View the full recipe at A Saucy Kitchen →