1/2 cup Ricotta cheese
1/2 cup Spinach
1 clove Garlic (minced)
1 1/2 tbsp Extra virgin olive oil
1/4 cup Mushrooms
1/2 cup Zucchini (diced)
Boil noodles on stovetop until soft, about 5 minuetes.
Lay out noodles and spead half of the minced garlic on each, followed by half ricotta cheese.
Layer half of spinach, mushrooms and zucchini on each noodle.
Carefully roll up each noodle starting from one end, keep the seam on the bottom.
Place in oven-safe dish, drizzle with olive oil and bake at 350 F until filling is hot, about 20 minutes.
Protein: 24 g, calories: 510, fiber: 8 g