Ingredients:

  • 4 large Zucchini (Courgettes)
  • 1 Tbsp Coarse Sea Salt
  • 1 tsp Olive Oil
  • 15 oz Whole Milk Ricotta Cheese (well-drained)
  • 10 oz Frozen Chopped Spinach (thawed and squeezed bone dry)
  • 1 Large Egg
  • 1/2 cup Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Basil, chopped
  • Pinch Nutmeg
  • 1/2 tsp Garlic Powder
  • Salt and Black Pepper, to taste
  • 28 oz jar Marinara Sauce
  • 5 cups Shredded Low-Moisture Mozzarella (divided)
  • 2 Tbsp Extra Parmesan (for garnish)

Instructions:

  1. Slice the zucchini lengthwise into ribbons approximately 1/8 inch (3 mm) thick using a mandoline or sharp knife. Consistency is key!
  2. Lay the ribbons flat, sprinkle generously with coarse salt, and let them weep for 30 minutes. This draws out excess moisture.
  3. Gently rinse the zucchini ribbons under cold water to remove the salt. Lay the ribbons flat on a clean kitchen towel and pat them completely bone dry.
  4. Ensure the thawed spinach is completely dry. Use a clean kitchen towel to twist and wring out all residual water.
  5. In a large mixing bowl, combine the drained ricotta, squeezed spinach, egg, 1/2 cup Parmesan, parsley, basil, nutmeg, garlic powder, salt, and pepper. Mix until just combined.
  6. Preheat the oven to 375°F (190°C). Spread half of the marinara sauce evenly over the bottom of the 9x13 inch baking dish.
  7. Lay a dry zucchini ribbon flat. Brush very lightly with olive oil (optional). Place about 1-2 Tbsp of the filling near one end of the ribbon.
  8. Tightly and carefully roll the zucchini from one end to the other, creating a cylinder. Place the roll seam-side down tightly in the prepared baking dish. Repeat until all rolls are complete, packing them snugly together.
  9. Pour the remaining marinara sauce over the top of the rolls. Sprinkle with 1 cup of mozzarella cheese.
  10. Bake for 25 minutes, or until the sauce is bubbling and the zucchini is tender-crisp.
  11. Remove the dish from the oven. Sprinkle the remaining 1/2 cup of mozzarella and 2 Tbsp of Parmesan over the top.
  12. Return to oven and bake for another 10-15 minutes, until the cheese is melted, golden brown, and bubbling.
  13. Allow the lasagna rolls to rest for 10 minutes before serving. This crucial step helps them firm up and prevents them from falling apart.