Sausage and Ricotta Zucchini Lasagna Roll-Ups

By Sprig Originals ✓ · cooked up in Sprig

Thin planks of zucchini stand in for pasta sheets, rolled around herby ricotta and browned Italian sausage, then baked in a garlicky no-sugar-added tomato sauce under a blanket of melted mozzarella. Salting and pre-roasting the zucchini drives off water so the finished bake is rich and scoopable, never soupy — all the comfort of lasagna with none of the flour.

Ingredients

• 3 large zucchini (about 2 1/2 lb total)
• 1 tsp kosher salt
• 1 tbsp extra-virgin olive oil

• 2 tbsp extra-virgin olive oil
• 12 oz bulk Italian sausage (hot or sweet, no sugar added)
• 4 clove garlic, thinly sliced
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 1/2 cups canned crushed tomatoes (no sugar added)
• 1/4 tsp kosher salt

• 15 oz whole-milk ricotta
• 1 large egg
• 3/4 cup finely grated Parmesan
• 1/4 cup chopped fresh basil
• 1 tbsp chopped fresh flat-leaf parsley
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt

• 8 oz low-moisture whole-milk mozzarella, shredded
• 2 tbsp grated Parmesan
• 2 tbsp torn fresh basil leaves
• 1 tbsp extra-virgin olive oil, for drizzling

Instructions

1. Trim the zucchini and, using a mandoline or a sharp vegetable peeler, slice them lengthwise into long planks about 1/8 inch thick. You want roughly 20 to 24 usable planks; save the skinny end pieces for another use.
2. Lay the planks in a single layer on paper towels or clean kitchen towels, sprinkle both sides with the 1 teaspoon kosher salt, and let them sweat for 15 minutes. Blot firmly with fresh towels to remove as much surface moisture as possible.
3. Heat the oven to 425°F. Arrange the blotted planks in a single layer on two parchment-lined sheet pans, brush lightly with 1 tablespoon olive oil, and roast for 8 minutes, just until pliable and slightly dried at the edges. Set aside to cool; reduce the oven to 375°F.
4. While the zucchini roasts, heat 2 tablespoons olive oil in a 12-inch skillet over medium-high. Add the sausage and cook 6 to 8 minutes, breaking it into small crumbles, until deeply browned. Transfer half the sausage to a plate with a slotted spoon and leave the rest in the pan.
5. Lower the heat to medium, add the sliced garlic, oregano, and red pepper flakes to the skillet, and cook 60 to 90 seconds until the garlic is fragrant but not browned. Stir in the crushed tomatoes and 1/4 teaspoon salt, then simmer 8 to 10 minutes, stirring occasionally, until thickened enough that a spoon leaves a clear trail.
6. In a bowl, stir together the ricotta, egg, 3/4 cup Parmesan, chopped basil, parsley, black pepper, and 1/4 teaspoon salt until smooth. Fold in the reserved browned sausage from the plate.
7. Spread about two-thirds of the tomato sauce over the bottom of a 9x13-inch baking dish. Working one at a time, lay a zucchini plank on the counter, spoon 1 heaping tablespoon of the ricotta mixture along the wide end, and roll it up. Nest the roll seam-side down in the sauce. Repeat with the remaining planks, packing the rolls snugly in rows.
8. Spoon the remaining sauce over and between the rolls, then scatter the mozzarella and 2 tablespoons Parmesan evenly across the top.
9. Bake uncovered at 375°F for 25 to 30 minutes, until the sauce bubbles around the edges and the cheese is melted. Move the dish to the upper rack and broil on high for 2 to 3 minutes to blister the top, watching closely.
10. Let the dish rest 10 minutes so the filling sets, then blot away any water pooled at the edges with a corner of a paper towel. Drizzle with olive oil, shower with torn basil, and serve with a wide spoon.
11. Serve 5 to 6 rolls per person, spooning extra sauce and melted cheese from the pan over the top.

Chef's tips

Nutrition (per serving, estimated)

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