Zucchini Lasagna Roll-Ups
User Reviews
4.5
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 5 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Zucchini Lasagna Roll-Ups
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Simple Tomato & Basil Sauce:
- 2 tbsp butter
- 1 tbsp olive oil
- ½ yellow onion, diced finely
- 3 cloves of garlic, minced
- Pinch of crushed red pepper flakes, to taste
- 1 (28 oz) can of good whole tomatoes, pureed with a hand immersion blender
- Sea salt and freshly cracked pepper, to taste
- Pinch of sugar, if needed
- 3 whole sprigs of fresh basil
Zucchini Lasagna Roll-Ups:
- 3 zucchini, trimmed, sliced lengthwise into 24 ⅛-inch-thick strips *use a mandolin or vegetable peeler
- Salt, to taste
- 1 tbsp olive oil
- ¼ yellow onion, diced finely
- ½ lb pork Italian sausage
- 2 cloves of garlic, minced
- 1 cup ricotta cheese
- 1 egg, well beaten
- ¼ cup Parmesan cheese, finely grated
- ¼ cup fresh basil leaves, chopped
- Sea salt and freshly cracked pepper, to taste
- Dash of nutmeg, freshly grated
- ¾ cup mozzarella cheese, shredded
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Instructions
- Make the sauce by melting the butter and olive oil in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until really softened, about 10 minutes.
- Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
- Add the blended can of tomatoes to the Dutch oven. Reduce the heat and simmer for about 45 minutes, stirring occasionally. Remove lid and allow to simmer for 15 additional minutes.
- Remove from the heat. Taste and season with sea salt and freshly cracked pepper, to taste along with a pinch of sugar if it needs it.
- Bury the whole sprigs of basil in the sauce and set aside to allow the flavors to mingle for 30 minutes. Remove sprigs before using the sauce.
- Prepare the zucchini by slicing it thinly with a mandolin or vegetable peeler. Place the zucchini on a kitchen towel or a few paper towels then sprinkle both sides of all the zucchini evenly with 1/4 tsp of salt. Allow the slices to sit for 30 minutes while you prepare the filling. This step will remove excess moisture from the zucchini.
- Make the filling by heating the olive oil in a cast iron skillet over medium heat. Add the onion and cook, stirring often, for 3 minutes, or until tender.
- Add the ground sausage and cook, breaking up into crumbles and stirring occasionally, for 4-5 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute. Drain excess fat from the pan and set it aside to cool.
- Combine the ricotta cheese, egg, parmesan cheese, fresh basil, and a dash of nutmeg then season with sea salt and freshly cracked pepper, to taste.
- Stir until well combined. Add the cooled sausage mixture and mix well.
- Preheat the oven to 400 degrees.
- Pour most of the tomato sauce into a 10-inch cast iron skillet or small baking dish.
- Wipe off the excess salt from the zucchini then spread 1 tablespoon of ricotta/sausage mixture on each zucchini slice.
- Top the mixture with 1 tablespoon of shredded mozzarella cheese. Roll up and place in the prepared skillet.
- Place into the oven and bake for 20-25 minutes, or until the roll-ups are heated through.
- Remove from the oven and sprinkle the top with fresh basil sprinkled. Serve with parmesan and remaining sauce on the side.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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