A tasty twist on lasagna that works as an appetizer or a main dish.
Ingredients
3 large zucchini
1 tablespoon olive oil
3/4 pound ground Italian sausage
1 cup ricotta cheese
1/3 cup freshly grated parmesan
1 large egg
1/4 cup chopped fresh basil leaves
2 cloves garlic
1 1/2 cups marinara sauce
2 cups shredded mozzarella
salt and pepper, to taste
Directions
Line a baking sheet with paper towels. Slice the zucchini lengthwise into thin strips. Lay the zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with salt and let stand 15 minutes.
Heat olive oil in a skillet over medium heat. Add Italian sausage and cook until browned, about 4 minutes, making sure to crumble the sausage as it cooks.
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 9x13 glass baking dish or a large cast iron pan. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared baking dish; 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.