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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

ZUCCHINI LASAGNA ROLL UPS Recipe

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This recipe for ZUCCHINI LASAGNA ROLL UPS is from The Holsted Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lg Zucchini, trimmed(about 4 pound),sliced lenghwise into 24 1/8 inch thick strips
Kosher Salt and Freshly Ground Black Pepper
1 tbsp EVOO
3/4 pd Ground Italian Sausage, casing removed
1 cup Ricotta Cheese
1/3 cup Fresh Grated Parmesan
1 Egg
1/4 Fresh Basil, chopped
2 cloves Garlic, minced
1 1/2 cup Marinara Sauce, divided
2 cups Shredded Mozzarella, divided
Directions:
Directions:
1. Line baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 tsp salt. Let stand for 15 minutes
2. Heat EVOO in large 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
3. In medium bowl, combine sausage, ricotta, parmesan egg, basil, and garlic: S+P to taste
4. Preheat oven to 400º
5. Spread 1 cup marinara sauce into the bottom of a 10 inch oven proof skillet. Set aside
6. Spread 1 tbsp ricotta mixture evenly along each zucchini slice: sprinkle with 1 tbsp mozzarella. Roll up and place in the prepared skillet; repeat with remaining ingredients
7. Top with 1/2 cup marinara and 1 cup mozzarella
8. Place in oven and bake for 25-20 minutes, or until lasagna rolls are heated throughly and the cheese is begining to brown

 

 

 

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