Zucchini Roll Lasagna on Turkey Bolognese Recipe

Ingredients

• Cheese Filling:
  • 1 pound ricotta cheese
  • 1/2 cup packed grated Parmigiano Reggiano cheese
  • 1 1/2 cups grated mozzarella cheese
  • 1 large egg
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 pinch cayenne pepper
  • 2 tablespoons minced Italian parsley
• Bolognese:
  • 2 tablespoons olive oil
  • 12 ounces Italian turkey sausage, casings removed
  • 1/2 large yellow onion, diced
  • 1 (24 ounce) jar prepared marinara sauce
  • 1/2 cup water
  • 1/4 cup cream
• Zucchini Rolls:
  • 8 large green zucchini
  • 1 rounded tablespoon kosher salt
  • 1/4 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup freshly grated mozzarella cheese
  • 1 tablespoon olive oil

Directions

Step 1: For the cheese filling, combine ricotta, Parmigiano Reggiano, mozzarella, egg, black pepper, salt, cayenne pepper, and parsley in a bowl. Mix thoroughly until smooth. Set aside and refrigerate until ready to use.

Step 2: For the Bolognese sauce, heat olive oil in a large nonstick skillet over medium-high heat. Add the Italian turkey sausage, diced onions, and a pinch of salt. Cook for 5-7 minutes, breaking up the sausage with a spatula, until browned and crumbled.

Step 3: Stir in the marinara sauce, water, and cream. Bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer for 10-15 minutes, stirring occasionally. Add small amounts of water as needed to maintain a consistent sauce texture. Once done, transfer the sauce to a 13x9-inch baking dish and set aside.

Step 4: Preheat the oven to 400F (200C).

Step 5: For the zucchini rolls, trim the ends of the zucchini with a knife. Using a vegetable peeler, slice the zucchini lengthwise into thin strips. Aim to use the largest, widest pieces from the center, or overlap two thinner strips side by side. You'll need to make 30 zucchini strips in total.

Step 6: Lay the zucchini strips flat on a clean surface. Spread about 2 teaspoons of the cheese filling on each strip and roll them up tightly. Place the rolled zucchini strips on top of the Bolognese sauce in the prepared baking dish, arranging them in a 5x6 pattern.

Step 7: Sprinkle grated Parmigiano Reggiano and mozzarella cheese evenly over the zucchini rolls. Drizzle with olive oil for extra flavor and moisture.

Step 8: Bake in the preheated oven for 45 to 60 minutes, or until the sauce is bubbling and the cheese begins to brown on top. Allow the dish to rest for 5-10 minutes before serving to let the flavors meld together.

Chef's Note:

You can substitute ground turkey seasoned with dried Italian herbs and garlic for the Italian turkey sausage if preferred.

Nutrition Facts (per serving)

• Calories: 423
• Total Fat: 28g (35% DV)
• Saturated Fat: 12g (59% DV)
• Cholesterol: 119mg (40% DV)
• Sodium: 1328mg (58% DV)
• Total Carbohydrates: 16g (6% DV)
• Dietary Fiber: 4g (13% DV)
• Protein: 30g (61% DV)
• Vitamin C: 42mg (47% DV)
• Calcium: 458mg (35% DV)
• Iron: 3mg (14% DV)
• Potassium: 1138mg (24% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.