Directions

Roasted Tomato Sauce

1. Preheat oven to 375ºF.
2. Place tomato halves on a parchment lined sheet tray skin side up and add onions, garlic, carrots in an even layer and drizzle with olive oil.
3. Roast for 45-50 minutes, remove and cool to room temperature.
4. Remove skins from the tomatoes and transfer roasted vegetable mixture to a blender. Add tomato paste, basil, salt and pepper and blend until smooth.
5. Set aside for later use.

Ricotta Filling

1. In a medium bowl, combine all ingredients and fold until evenly incorporated.
2. Set aside for later use.

Rolled Lasagna Assembled

1. Preheat oven to 350ºF.
2. Transfer prepared Roasted Tomato Sauce to a cast iron skillet in one even layer.
3. To form zucchini rolls, on a cutting board, place three sliced of zucchini end to end, slightly overlapping. Spread one tablespoon of the prepared Ricotta Filling evenly across the zucchini slices.
4. Roll the zucchini and place into cast iron skillet with layers facing upward.
5. Top zucchini rolls with fresh mozzarella and parmesan and bake for 15 minutes or until cheese turns golden brown.
6. Serve immediately.