Burrata & Zucchini Lasagna Roll-Ups with Lemon Pesto Drizzle
Ingredients:
8 lasagna noodles
2 medium zucchinis, thinly sliced lengthwise
1 cup ricotta cheese
1 ball (4 oz) fresh burrata cheese, torn
1/2 cup grated Parmesan cheese
1 egg
1 clove garlic, minced
1 tablespoon fresh basil, chopped
Salt and black pepper to taste
For the Lemon Pesto Drizzle:
1/4 cup prepared basil pesto
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Directions:
Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a baking sheet.
In a bowl, mix ricotta, Parmesan, egg, garlic, basil, salt, and pepper until well combined.
Place zucchini slices along each lasagna noodle. Spread a spoonful of the ricotta mixture over the zucchini, then add a piece of burrata. Roll up carefully and place seam-side down in a greased baking dish.
Bake at 375°F (190°C) for 20 minutes, until heated through and slightly golden.
In a small bowl, whisk together pesto, lemon zest, lemon juice, and olive oil.
Drizzle the lemon pesto over the roll-ups before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 410 kcal | Servings: 4 servings
