I usually get more done before 10am than I do the rest of the day. Every once in a while, I'll get a late-night surge in activity, but for the most part, I'll be sleeping.
So for me, crockpots and casseroles really save me so I don't just eat nachos every night. They're also the key to hosting lots of people. No one likes to be in the kitchen the whole time friends are over and also no one likes it when your guests wander into the kitchen to see a huge pile of dishes and messes all over the counter.
These lasagna rollups are loaded with fresh zucchini and cheese and totally vegetarian-friendly. Plus, since they're packaged in pretty little spirals, it's really a step up in the lasagna game that will impress your friends and family.
LASAGNA ROLLUPS (serves 10)
2 Tbsp. olive oil
1 1/2 c. chopped onions
2 cloves garlic, minced
2 c. ricotta cheese
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
3 c. grated zucchini
1 box lasagna noodles, cooked
4 c. spaghetti sauce
1/2 c. grated parmesan cheese
1. In a large skillet, heat olive oil and saute onion and garlic until soft and translucent. Set aside to cool.
2. In a mixing bowl, combine ricotta, basil, oregano, salt, zucchini and cooked onions and garlic. Mix well.
3. Assemble rolls by spreading about 1/4 c. of the cheese mixture onto the length of each cooked lasagna noodle. Roll up and place in a greased casserole dish (seam side down - not like the second picture). Continue until all noodles are filled.
4. Pour spaghetti sauce on and around the rolls. Sprinkle with parmesan cheese.
5. Cover with foil and bake at 375˚ for 20-25 minutes (the spaghetti sauce should be bubbling around the lasagna rolls). Remove the foil and bake just until the cheese has melted and browned slightly.