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Italian-American·Main Course

Zucchini Roll Lasagna with Turkey Sausage

A light, low-carb alternative to traditional lasagna that swaps pasta for tender, salt-cured zucchini strips rolled around a savory three-cheese filling and baked in a rich turkey meat sauce.

Prep

30m

Cook

60m

Total

90m

Serves

6

Method

  1. 01

    In a bowl, combine ricotta, mozzarella, Parmigiano-Reggiano, salt, black pepper, cayenne, and chopped parsley. Add one large egg and mix until smooth. Cover and refrigerate until needed.

    Step 1
    Watch · 0:23
  2. 02

    Heat olive oil in a skillet over medium-high heat. Brown the turkey sausage with diced onions and a pinch of salt, breaking the meat into small crumbles. Once browned, add marinara sauce, water, and a splash of heavy cream. Simmer for 10 minutes until slightly thickened, then spread the sauce evenly into the bottom of a 9x13-inch casserole dish.

    Step 2
    Watch · 1:30
  3. 03

    Trim the ends of the zucchini and use a wide vegetable peeler to slice them into thin, lengthwise strips. Place the strips in a bowl and toss with a generous amount of salt. Let sit for 5 minutes to draw out moisture, then rinse very thoroughly with cold water and drain well on paper towels.

    Step 3
    Watch · 3:30
  4. 04

    Lay the zucchini strips flat and spread about 2 rounded teaspoons of the cheese filling onto each strip. Roll them up tightly and place them vertically into the casserole dish on top of the sauce. If you have leftover filling, dollop it between the rolls.

    Step 4
    Watch · 5:03
  5. 05

    Top the rolls with an additional scattering of Parmesan and mozzarella cheese. Drizzle with olive oil and bake in a 400°F (200°C) oven for 45 to 60 minutes, or until the sauce is bubbling and the cheese is golden brown. Let rest for 5 to 10 minutes before serving.

    Step 5
    Watch · 6:17

From Chef John

  • “I mean you are after all the mama of your zucchini roll lasagna, so you go ahead and add whatever you want to this.”
  • “A squeeze bottle is a chef's best friend... well, one of our best friends.”
  • “The greatest compliment we can give this is that you can enjoy an entire serving and not once think to yourself, 'hey wait, there's no pasta in this.'”