Zucchini Lasagna Roll

By Tasty · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment.
2. Lay the sliced zucchini on the sheet in a flat wrap about 5 rounds wide by 5 rounds long, overlapping slightly with no gaps. Lightly spray with neutral oil spray.
3. Sprinkle with the sea salt, garlic powder and Italian seasoning, then top evenly with the cheddar and Parmesan.
4. Bake for 20–25 minutes, until the zucchini is soft and the cheese is bubbling and starting to brown. Let cool for 5 minutes.
5. Meanwhile, heat a large skillet over medium heat, spray with neutral oil spray, and cook the spinach, stirring occasionally, for 2 minutes until bright green and wilted. Transfer to a medium bowl.
6. Blend the cottage cheese on high until completely smooth, then stir it into the spinach. Set aside.
7. Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 3 minutes until translucent, add the garlic and cook 1 more minute until fragrant.
8. Add the ground turkey and cook 5–6 minutes, breaking it up, until fully browned. Drain any excess liquid.
9. Add the diced tomatoes, paprika and black pepper, and cook 2 more minutes until heated through. Off the heat, stir in the grated Parmesan.
10. Place a fresh sheet of parchment on a flat surface and flip the baked wrap cheese side down onto it.
11. Spread the cottage cheese and spinach mixture evenly over the wrap, then layer the turkey filling on top.
12. Using the parchment to guide you, roll the wrap tightly. Place it seam side down on a large plate, spoon the warm marinara generously over the top, and garnish with basil.

Summarized from Tasty's video. Watch it for the details.

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GarlicOnionCheeseTomatoParmesan cheeseSpinachCheddar cheeseZucchini