Zucchini Roll Lasagna on Turkey Bolognese
Ingredients
- 1 pound ricotta cheese
- 1/2 cup Parmigiano Reggiano cheese
- 1 1/2 cups mozzarella cheese
- 1 large egg
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1 pinch cayenne pepper
- 2 tablespoons Italian parsley
- 2 tablespoons olive oil
- 12 ounces Italian turkey sausage
- 1/2 large yellow onion
- 1 (24 ounce) jar marinara sauce
- 1/2 cup water
- 1/4 cup cream
- 8 large zucchini
- 1 tablespoon kosher salt
- 1/4 cup Parmigiano Reggiano cheese
- 1/2 cups mozzarella cheese
- 1 tablespoon olive oil
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Instructions
- For cheese filling: Place ricotta, Parmigiano Reggiano, mozzarella, egg, black pepper, salt, cayenne, and parsley in a bowl, and stir together until combined; refrigerate until needed.
- For Bolognese: Heat olive oil over medium-high heat in a large nonstick skillet, and add Italian turkey sausage, onions, and a pinch of salt. Cook, breaking up the sausage with a spatula, until browned and broken into small crumbles, 5 to 7 minutes.
- Stir in marinara sauce, water, and cream and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for at least 10 to 15 minutes. Sauce can be cooked longer, adding small amounts of water as needed to maintain consistency.
- Transfer sauce into a 13x9-inch baking dish and set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- For zucchini rolls: trim ends of zucchini with a knife and then use a vegetable peeler to make lengthwise strips. For best results, use only the largest, widest center-cut pieces. You can also place two thinner pieces overlapped side-by-side. You will need to make a total of 30 zucchini rolls.
- Lay out zucchini strips on a work surface. Spread each strip with about 2 rounded teaspoons of cheese mixture and roll up.
- Place filled strips on top of sauce in the baking dish in a 5x6 pattern. Scatter grated Parmigiano Reggiano and grated mozzarella evenly over the top, and drizzle with olive oil.
- Bake in the preheated oven until sauce is bubbling, and cheese has started to brown, 45 to 60 minutes. Let rest for 5 to 10 minutes before serving.
Source
Original recipe: View Original