Three Cheese Zucchini Manicotti

Servings - 6   Serving size - 2 rolls per serving   Points Plus per svg - 9 points+

Calories - 332.4   Total Fat - 9.4g,   Carb. - 42.6g,   Protein - 20.9g,   Fiber - 3.9g

12 sheets of no-boil lasagna noodles ( I used Barilla ) 

32 oz. Basic Tomato Sauce Two Ways OR any jarred 1point+ per 1/2 cup svg meatless Marinara sauce

15 oz. LOW FAT ricotta cheese

1/2 cup shredded zucchini

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

1/4 cup egg beaters

1/4 cup Parmesan cheese, grated

4 oz. reduced fat mozzarella ( I used Kraft 2%)

1. Preheat oven to 375 degrees F.   Place no-boil noodles in a glass 9 x 13 baking dish.  Put enough hot tap water on them to cover.  Let sit for at least 10 minutes to soften.  Once soft, remove to paper towels in flat layer to drain of excess water. Discard water used to soften noodles, wipe dry the baking dish, spray with cooking spray, and add one cup of sauce to dish and swirl to coat bottom.  Set aside.

2.  In med bowl, combine the ricotta cheese, zucchini, garlic, salt, pepper, egg beaters and Parmesan cheese.

3. Working with one noodle at a time, lay it flat on a work surface and add about 1/4 cup of ricotta cheese mixture to the end facing you.  Carefully roll up into a tube and place in prepared baking dish, seam side down.  Repeat with the rest of the noodles and filling.  

4.  Spread the remaining sauce on top of the noodles and cover tightly with foil.  Bake in oven until warm and sauce is bubbly, about 35 - 40 minutes.  Remove foil and sprinkle mozzarella cheese evenly over the top.  Return to oven to let the cheese melt, about another 10 minutes.  Allow to sit for 5 - 10 minutes before serving.