With an abundance of zucchini during the summer there are only so many times you can eat it the same way -- grilled, as zoodles, hidden in brownies. So when you are sick of the same old same old try this take on lasagna which replaces the noodles with thin slices of zucchini and rolls them up!
Serves 2-3, makes about 8 roll-ups
2 Beyond Meat Italian sausage
4 sliced mushrooms
2 handfuls of spinach
pinch of salt
1/2 cup ricotta cheese
2 tbsp grated parmesan cheese
1 large zucchini
1 cup marinara sauce
mozzarella and parmesan cheese for topping
In a nonstick pan place the Beyond Meat sausages in and break up like ground beef. Let it brown and cook over medium heat.
While the sausage is cooking, slice the zucchini lengthwise using a mandolin on a thin setting, to form long lasagna-style noodles. Set aside.
Once the sausage is cooked through, add the mushrooms and let them cook for about 2 minutes.
Next, add the spinach and salt and cook until it is just wilted.
In a medium-sized mixing bowl, mix together the 1/2 cup of ricotta cheese, 2 tbsp of the parmesan cheese, and the sausage filling.
Lay out a piece of parchment paper and place two slices of the zucchini next to each other forming a larger noodle.
Add the filling to the zucchini and roll it up.
Repeat until all the filling is used, should make about 8 roll-ups.
In the bottom of a square baking dish spread half of the marinara sauce.
Place the roll up with the open side down in the sauce.
Top with the remaining marinara sauce and whatever cheeses you would like.
Bake at 350 degrees for about 20 minutes and then turn the broiler on high for about 3 minutes until the cheese is browned and gooey.