Zucchini Lasagna Roll-Ups

Making these in individual servings really helps with portion control, and you always get a crispy piece which is my favorite part:) To make these vegan, use a tofu filling such as one of these http://www.food.com/recipe/tofu-lasagna-filling-ricotta-substitute-96935. 

  -You will need 2 large muffin tins

-1 jar marinara sauce or your favorite style sauce

-1 small can of no salt added chopped tomatoes

-1 package of lasagna noodles. I used #tinkyada brown rice noodles. Cook these for five minutes and drain. They will still feel uncooked, but will be bendable

-1 large  container of low fat #daisy cottage cheese. Add in 1 tbs of garlic powder, 1 tsp oregano, 1 tsp red pepper flakes, salt and pepper to taste.

-1 zucchini and 1 squash cut length wise and grilled or sautéed in a pan to soften

-Shaved parmesan

-Fresh basil

Place a spoonful of marinara sauce in the bottom of each muffin section. Next, start layering the ingredients in this order; lasagna noodle, cottage cheese, Zucchini/Squash, a little bit more cottage cheese, roll it up, place it in muffin tin. Continue with this until all are wrapped up! Lastly top each with remaining sauce, a spoonful of the canned tomatoes, and a sprinkling of parmesan cheese. Bake at 350 for 25 minutes and top with basil once done! Enjoy!