For a gluten- and grain-free version of lasagna, look no further than our healthy zucchini roll-ups.

Ingredients

• 1 cup part-skim ricotta cheese
• 1-1/2 teaspoons italian seasoning, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium zucchini
• 4 plum tomatoes, seeded and chopped
• 1 can (8 ounces) tomato sauce
• 1 tablespoon tomato paste
• shredded parmesan cheese, optional

Directions

1. Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish.
2. Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.