Ingredients:

  • 4 large Courgettes (Zucchini), approximately 1.5 kg total weight
  • 2 teaspoons Fine Sea Salt (for drawing out moisture)
  • 1 tablespoon Olive Oil (for coating)
  • 400g (14 oz) Whole Milk Ricotta Cheese, drained
  • 150g (5 oz) Frozen Spinach, thawed and thoroughly squeezed dry
  • 1 large Egg, size L, lightly beaten (as a binder)
  • 60g (2 oz / approx. ½ cup) Freshly Grated Parmesan Cheese
  • 1 tablespoon Fresh Basil, finely chopped
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Nutmeg (optional)
  • 680g jar (approx. 24 oz) High-Quality Marinara Sauce
  • 120g (4 oz / approx. 1 cup) Low-Moisture Mozzarella Cheese, shredded (divided)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep and Drain the Courgettes: Trim the ends off the courgettes. Using a mandoline, slice them lengthwise into long, uniform ribbons (approximately 1/8 inch/3 mm thickness). Lay the slices on a wire rack, sprinkle generously with 2 teaspoons of salt, and allow them to rest for 30 minutes. Pat the courgette slices absolutely dry using clean paper towels or a tea towel, then lightly brush both sides with olive oil.
  2. Prepare the Filling: Ensure the spinach is squeezed bone-dry. In a large mixing bowl, combine the drained ricotta, dried spinach, beaten egg, Parmesan cheese, chopped basil, oregano, pepper, and nutmeg. Mix until just combined. Taste and adjust seasoning.
  3. Assembly and Rolling: Preheat the oven to 190°C (375°F). Spread one-third of the marinara sauce evenly across the bottom of the 9x13 inch baking dish. Lay two to three prepared courgette ribbons slightly overlapping to form a sheet. Scoop 2–3 tablespoons of the ricotta mixture onto one end, roll tightly into a pinwheel shape, and place seam-side down into the prepared baking dish. Repeat until all ingredients are used.
  4. Bake and Finish: Pour the remaining marinara sauce evenly over the rolls. Sprinkle with half of the shredded mozzarella cheese. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil, sprinkle with the remaining mozzarella, and bake uncovered for an additional 10 minutes, or until the cheese is melted and golden brown. Let the lasagna rolls rest for 10 minutes before serving, garnished generously with fresh chopped parsley.