Zucchini Lasagna Roll-ups

Source: DamnDelicious.net

  • 3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24, inch-thick, strips
  • 1 tablespoon olive oil
  • 3/4 pound ground Italian sausage, casing removed
  • 1 cup part skim ricotta cheese
  • 1/3 cup freshly grated Parmesan
  • 1 large egg
  • 1/4 cup chopped fresh basil leaves
  • 2 cloves garlic, minced
  • 1 1/2 cups marinara sauce, divided
  • 2 cups shredded mozzarella, divided
  • Kosher salt and freshly ground black pepper
  1. Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  3. In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
  4. Preheat oven to 400 degrees F.
  5. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.
  6. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
  7. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  8. Serve immediately.

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