Zucchini Lasagna Roll Ups

This wonderful and savory noodle free lasagna is just what you need to work more vegetables into your diet or eliminate gluten. This recipe contains sausage, however, if you are vegetarian just omit the sausage and add ½ tsp of nutmeg and perhaps some diced sautéed onions, carrots and vegetables of your choice. When you eat this you will not miss the noodles. The zucchini slices have just the perfect amount of the “al Dente” texture that you would expect from a regular lasagna. Make sure to slice the zucchini slices very thin as they will not roll up if they are not thin enough. Use a mandolin if you have one and cut them about 1/8 of a inch thick. If they are too thick you can always soften them up a bit in the microwave before stuffing and rolling them.

Prep time: 35 minutes

Baking time: 45 minutes

Serves: 6

Ingredients:

5 large zucchini, ends trimmed off and sliced into thin strips, lengthwise

1 lb turkey sausage (your preference, mild or hot)

2 cups ricotta cheese

1 ½ tsp salt

¼ tsp fresh ground pepper

1 cup freshly grated Parmesan cheese

2 large eggs

1 Tbs dried basil

1 tsp dried oregano

4 Tbs chopped fresh parsley, divided

4 cloves garlic, minced

2 cups shredded mozzarella, divided

2 cups prepared marinara

Directions:

1. Slice your zucchini into thin strips. You will need about 30 thin strips for a 10 inch cast iron pan. Lay the zucchini strips on paper towels and salt each side. Wait about 10 minutes, while you prepare the filling. Little beads of water will form on the top. Pat the strips dry.

2. Preheat the oven to 400 degrees

3. Brown the sausage in a skillet. Crumble it into small pieces. Drain if necessary.

4. In a medium bowl combine the sausage with the ricotta, salt, Parmesan, 3 Tbs of the freshly chopped parsley, dried basil, oregano, minced garlic, 1 ½ cup of the shredded mozzarella, pepper and 1 tsp of the salt.

5. Pour 1 ½ cup of the marinara into the bottom of your skillet. I used a 10 inch cast iron skillet.

6. Take each zucchini strip and place a dollop (about 1 ½ Tbs) of stuffing on the end of the strip. Roll up each strip and place in pan.

7. Top with the remaining ½ cup of marinara and sprinkle with the ½ cup of remaining mozzarella.

8. Bake for 30-35 minutes.

9. Remove from oven and top with the remaining Tbs of fresh parsley. Serve immadiately.