Zucchini Lasagna Rolls

Heat oven to 375°F. Lightly spray 11x7-inch baking dish or other 2-quart casserole with cooking spray.

Spread 1/2 cup marinara sauce (from 24-oz jar) in bottom of baking dish; set aside.

In medium bowl, stir together 1 container (15 oz) part-skim ricotta cheese, 1/4 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese (4 oz), 1 teaspoon Italian seasoning and 1/2 teaspoon garlic powder.

Cut 3 to 4 large zucchini into 1/8-inch slices. Layer 5 zucchini slices on microwavable plate; microwave uncovered on High 30 seconds. Immediately spread 1 1/2 tablespoons ricotta filling onto each of the 5 zucchini slices. Roll up each slice; place seam side down in baking dish. Repeat with remaining zucchini slices and filling.

Spread remaining marinara sauce from jar evenly over tops of zucchini rolls; sprinkle with 1 to 2 cups shredded mozzarella cheese (4 to 8 oz). Top with 1/4 cup grated Parmesan cheese.

Bake about 25 minutes or until golden and bubbly. Let stand 10 minutes before serving.