Ingredients:
8 lasagna noodles, cooked and laid flat
1 medium zucchini, thinly sliced (lengthwise)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and black pepper to taste
1 ball (4 oz) fresh burrata cheese, torn into pieces
Olive oil, for brushing
Fresh basil, for garnish
For the Lemon Pesto Drizzle:
1/4 cup basil pesto
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon olive oil
Directions:
Preheat oven to 375°F (190°C). Lightly oil a baking dish.
In a bowl, combine ricotta, Parmesan, garlic powder, salt, and pepper.
Layer each lasagna noodle with zucchini slices and a few spoonfuls of ricotta mixture. Roll up gently and place seam-side down in the prepared dish.
Brush tops with olive oil and bake uncovered for 20–25 minutes until heated through and lightly golden.
Meanwhile, whisk together pesto, lemon juice, zest, and olive oil for the drizzle.
Remove roll-ups from the oven, top with torn burrata, and let it soften slightly over the warm pasta.
Drizzle with lemon pesto and garnish with fresh basil before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 430 kcal | Servings: 4 servings