Zucchini Lasagna Roll Ups

• servings: 6 servings
• active time: 45 minutes
• total time: 1 hour 30 minutes

Ingredients

3 large zucchini (trimmed, about 4 pounds, sliced lengthwise into 24 ⅛-inch-thick strips)

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

3/4 pound 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)

Directions

Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Season with salt, to taste; let stand 15 minutes.

Heat olive oil in a large cast iron 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.

In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.

Preheat oven to 400 degrees F.

Spread 1 cup marinara sauce sauce onto the bottom of a large cast iron skillet over; set aside.

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.

Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.

Serve immediately.