Involtini. (Probably my favorite.)
They’ve all been delicious and fairly simple to make.
But this one… Well, this one takes the Italian wedding cake!
And the odd thing is, it’s almost too easy and quick to taste as good as it does.
I suppose you could spend some more time sauteing the zucchini, marinating the meat, or roasting red peppers in herbs all day to go on top.
But who really has time for that? Not this grad student and teacher. So rest assured that this quick-and-easy, gluten-free lasagna for one tastes just as good as anything you’d spend all day preparing, especially when it’s laced with hunger sauce.
cooking spray or olive oil
4 large zucchini rounds, sliced thinly
1/2 cup tomato sauce (try my Sauce From Scratch recipe!)
3 T ricotta
1 T whole-wheat bread crumbs
Italian seasonings mix
1/4 cup meat (I used ground venison, but shredded chicken, or ground turkey or tofu would make for nice alternatives)
freshly grated Parmesan
-Preheat oven to 375 degrees. Lightly grease a cookie sheet with oil or spray. Place zucchini rounds on top and grease the tops of those, too. When the oven is preheated, pop the rounds into the oven for about 5 minutes on each side.
-Meanwhile, lightly grease your ramekin and spread a thin layer of sauce on the bottom of the dish. Set aside.
-In a small bowl, mix ricotta, bread crumbs, and Italian seasonings.
-Once the zucchini are finished in the oven. Take them out and let cool slightly. Place one round on the bottom of the ramekin. Cover with ricotta mix, 1/3 of the meat, and then a layer of sauce. Repeat.
-When you get to the last zucchini round, simply top with sauce and as much Parmesan as you like. Bake in the oven for about 15 minutes, or until the edges start to get crispy and the cheese has melted a bit.
Remove and serve warm.