TURKEY AND ZUCCHINI LASAGNA ROLL UPS

Written By Renee Stauffacher

With the days getting longer, it’s the time of the year that a lot of my dinners are getting “lightened up,” too!  Warm weather means my eating patterns change to include seasonal and local produce. This is one of my favorite twists on a comfort food, lasagna! To get the best produce, check out Goodside Grocery every week—they receive their biggest produce shipment of the week on Thursdays, so get there on Thursday afternoon to get the widest selection of organic and local produce.

Make cooking dinner a date with your partner and your kids!

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Prep Time: 15 MINS | Cook Time: 30 MINS | Total Time: 45 MINS

Filling

  • 2 ½ tablespoons extra virgin olive oil, divided

  • ½ pound Italian turkey sausage

  • ½ pound lean ground turkey

  • ½ small onion, finely diced

  • 1 garlic clove, minced

  • 1 /2 tablespoons minced basil

  • 1 ½ teaspoons minced oregano

  • 1 teaspoon minced thyme

  • 1 cup part skim ricotta

  • 1 large egg white, beaten until frothy

  • ¼ cup grated Parmesan cheese plus more for garnish

  • salt and pepper to taste

Roll ups

  • 4 large zucchini, ends trimmed

  • 1 tablespoon salt

  • 4 to 5 fresh basil leaves

  • 3 cups marinara sauce


INSTRUCTIONS   

  1. Preheat oven to 375˚F.

  2. For filling: Pour 1 ½ tablespoons oil into a large skillet and place over medium-high heat. Add sausage and ground turkey and brown for 4 to 5 minutes, breaking up into small piece with a wooden spoon.

  3. Strain meat from skillet and place into a large mixing bowl. Set aside.

  4. Drain grease from skillet and place back over medium-high heat. Add remaining oil and sauté onion for 3 to 4 minute. Add garlic and herbs and continue to sauté for an additional 2 minutes.

  5. Transfer mixture to bowl with the meat and allow mixture to cool, about 15 minutes.

  6. Add remaining filling ingredients into the mixing bowl, season with salt and pepper and stir together until fully combined. (if mixture is too soft, refrigerate for 1 hour to firm up)

  7. Using a potato peeler, peel thin, long strips from each zucchini, lengthwise.

  8. Spread zucchini strips onto a baking sheet in a single layer and season with tablespoon of salt. Allow zucchini to sit for 20 minutes. Lightly pat zucchini dry.

  9. To assemble: Pour and evenly spread 2 1/4 cups marinara sauce into the bottom of a 9”X12” baking dish. Stir ½ cup marinara sauce into the filling mixture.

  10. Spread about 2 tablespoons of the filling mixture evenly over the top of one of the sliced zucchini sheets and tightly roll the zucchini into a tightly coil. Place filled and rolled zucchini into the baking dish, coil side up.

  11. Repeat step 9 until all of the zucchini strips and filling have been used and the baking dish is filled.

  12. Top dish with the remaining marinara sauce and a sprinkle of Parmesan and bake for about 20 minutes or until the dish is bubbling and the top has lightly browned. (Place entire dish under broiler for 1 minute if a crispier top is desired)

  13. Top dish with another sprinkle of grated Parmesan and fresh basil leaves and serve.


Recipe adapted from www.spoonforkbacon.com

Renee Stauffacher