Zucchini Roll Lasagna on Turkey Bolognese

Prepare the Cheese Filling: In a mixing bowl, combine the ricotta, 1/2 cup Parmigiano Reggiano, 1 1/2 cups mozzarella, egg, black pepper, salt, cayenne, and parsley. Mix thoroughly until well combined. Cover and refrigerate to allow flavors to meld. (Prep time: 10 minutes)

Craft the Turkey Bolognese: Heat 2 tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Add the Italian turkey sausage, diced onions, and a pinch of salt. Cook, breaking up the sausage with a spatula, until the sausage is browned and crumbled, approximately 5-7 minutes.

Simmer the Bolognese Sauce: Stir in the marinara sauce, water, and heavy cream. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, for at least 10-15 minutes. For a richer flavor, simmer for longer, adding small amounts of water as needed to maintain the desired consistency. (Simmer time: 15-45 minutes)

Assemble the Lasagna: Transfer the Bolognese sauce into a 13x9-inch baking dish, spreading it evenly across the bottom. Set aside.

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Zucchini Ribbons: Trim the ends of the zucchini. Using a vegetable peeler, create lengthwise strips. For the best results, select the largest, widest center-cut pieces. Alternatively, overlap two thinner pieces side-by-side. Aim for a total of 30 zucchini rolls. (Prep time: 15-20 minutes)

Roll the Zucchini: Lay the zucchini strips on a clean work surface. Spread approximately 2 rounded teaspoons of the cheese mixture onto each strip. Gently roll up each strip to create a neat roll.

Arrange and Top: Place the filled zucchini rolls on top of the Bolognese sauce in the baking dish, arranging them in a 5x6 pattern. Scatter the remaining 1/4 cup of grated Parmigiano Reggiano and 1/2 cup of mozzarella evenly over the top. Drizzle with the remaining 1 tablespoon of olive oil.

Bake: Bake in the preheated oven until the sauce is bubbling and the cheese has melted and begun to brown, approximately 45-60 minutes.

Rest and Serve: Remove from the oven and let the lasagna rest for 5-10 minutes before serving. This allows the cheese to set slightly and the flavors to meld further.