Take a spin on lasagna and try these zucchini rolls. With all the flavour of lasagna you can serve this up as a main course or side dish with some extra pasta sauce alongside.

1 tub (475 g) ricotta cheese
1/2 cup (125 mL) seasoned breadcrumbs
2 eggs
1/4 cup (60 mL) each chopped fresh parsley and basil
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and fresh ground pepper
1 cup (250 mL) tomato basil pasta sauce
3 zucchini, 7 inches (17.5 cm) long (about 1 1/4 lb/600 g)
1/4 cup (60 mL) grated Parmesan cheese

1. In a bowl, stir together ricotta cheese, breadcrumbs, eggs, parsley, basil, garlic, salt and pepper; set aside.
2. Spread sauce over bottom of 11 x 7 inch (2 L) greased baking dish.
3. Thinly slice zucchini lengthwise and spread about 2 tbsp (30 mL) of the ricotta mixture over each zucchini slice. Roll up and place in baking dish. Sprinkle with Parmesan cheese.
4. Bake, uncovered in 375 F (190 C) oven for 45 minutes or until zucchini is tender and top is golden.