Ingredients
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3/4 cup ricotta cheese
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3/4 cup shredded mozzarella cheese, divided
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1/4 cup grated Parmesan cheese
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1 egg yolk
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3 medium zucchinis
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1 (5 oz) pkg Jones Dairy Farm All Natural Golden Brown Turkey Sausage Links
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3/4 cup tomato basil sauce
Steps
1
Preheat the oven to 450º F. Mix ricotta, 1/2 cup mozzarella, parmesan cheese and egg yolk in a medium bowl. Set aside.
2
Using a mandolin, slice zucchini into long strips, or “noodles,” until you have approximately 36 noodles (3 per lasagna cup).
3
Slice the sausage into thin rounds.
4
Add 1 tablespoon of tomato basil sauce to the bottom of each cup in a muffin tin. Take 3 zucchini noodles, and place them end-to-end, slightly overlapping. Add about 2 tablespoons of the cheese mixtures, and spread the mixture from end to end. Add some slices of sausage onto the cheese, and then roll up the zucchini into a round. Add the zucchini roll up to the muffin tin, and then repeat with 12 roll ups.
5
Top each roll with additional mozzarella cheese, if desired.
6
Bake the zucchini lasagnas for 15 minutes, until the cheese is melty and bubbly. Careful not to overbake, or zucchini will become watery.
7
Top with additional parmesan cheese and red pepper flakes, if desired.
Tips
Note: If you do not have a mandolin, slice very thin rounds of zucchini (not strips). Add 1 tablespoon of tomato basil sauce and top with a zucchini round, spoonful of cheese and sausage and repeat with 4 zucchini rounds.
Comments
Recipe provided by Sunkissed Kitchen