1 box lasagna noodles, cooked and cooled
1 small container ricotta cheese
1 jar marinara sauce
1 or 2 small zucchini cut long ways very thinly, baked in oven at 350 until soft
1 ripe tomato, sliced thinly and saluted in 1 teaspoon olive oil
6 or 7 fresh basil leaves
Cut noodles in half short ways to make 2 rectangle noodles.
On each noodle spread about 1 Tablespoon ricotta.
Layer on top of that a basil leaf and a slice of zucchini.
Finally add the saluted tomato and salt and pepper.
Starting at one end roll each noodle up.
Place in a small casserole dish that has a thin layer of marinara sauce.
Add a small amount of marinara on each noodle and cove the ends with sauce.
Add cheese and bake for about 10 minutes or until cheese is golden.
GDA Cooking - March 17, 2011