At Small Acres, we take pride in offering the freshest, organic produce straight from our farm. If you’re looking for a delicious and healthy way to enjoy your zucchini found in our CSA box, there’s no better way to showcase its versatility than in a comforting, hearty dish like zucchini lasagna. In collaboration with Kamea Black from Tasty Salty Real, we’ve crafted a recipe that’s both delicious and nourishing, perfect for making the most of your summer harvest.

Recipe Video

Light yet satisfying, this dish swaps out traditional pasta for thin slices of zucchini, creating a gluten-free, veggie-packed alternative that doesn’t skimp on flavor. Paired with a savory tomato sauce and a rich ricotta and sausage filling, these rolls are baked to perfection with a golden layer of melted mozzarella on top. Whether you’re looking for a new way to enjoy zucchini or simply craving a wholesome meal, this recipe is sure to become a favorite.

Ingredients:

Zucchini and tomatoes: the stars of this dish but grab other vegetables like onion and peppers from your CSA or farmers market to add your own spin on this recipe.
Italian sausage and ricotta cheese: creates a savory and creamy filling for the zucchini rolls that make up the lasagna.
Fresh herbs, garlic and lemon: elevate the flavors of the dish.
Salt and pepper: For seasoning. 

Steps to Culinary Bliss:

Step 1: Prepare the Zucchini

Sprinkle the slices with salt and set them aside. This step is crucial for drawing out excess moisture from the zucchini, ensuring that the rolls hold their shape and the lasagna isn’t watery.

Step 2: Make the Tomato Sauce

If you prefer the homemade route, start by roasting tomatoes, onion and garlic in the oven at 400 degrees. Add to blender with fresh herbs and blend till desired consistency. The fresh herbs add depth and brightness to the sauce, perfectly complementing the richness of the filling.

Step 3: Prepare the Filling and Assemble the Lasagna Rolls

In a large mixing bowl, combine the cooked ground Italian sausage and ricotta cheese. Add the lemon zest, cornstarch, and pepper, then mix until well combined. The lemon zest brings a fresh, citrusy note that brightens the flavors and balances the richness of the sausage and cheese.

Spread a layer of the tomato sauce on the bottom of a casserole dish or cast iron skillet.

Take each zucchini slice, spread a generous spoonful of the sausage and ricotta mixture along its length, and then roll it up tightly. Place each roll seam-side down in the dish. Continue until the dish is filled with zucchini rolls.

Once the dish is full, pour another layer of the tomato sauce over the top of the rolls. Sprinkle with mozzarella cheese for a gooey, melty finish.

Step 3: Bake and Serve

Place the dish in the preheated oven and bake for 45 minutes. The zucchini will become tender, the sauce will thicken, and the cheese will melt into a delicious, golden topping.

Let the Zucchini Lasagna Rolls cool for a few minutes before serving. This dish pairs beautifully with a simple green salad and crusty bread, making for a complete and satisfying meal.

Enjoy!

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