3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24 ⅛-inch-thick strips

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

3/4 pound ground Italian sausage, casing removed

1 cup part skim ricotta cheese

1/3 cup freshly grated Parmesan

1 large egg

1/4 cup chopped fresh basil leaves

2 cloves garlic, minced

1 1/2 cups marinara sauce, divided

2 cups shredded mozzarella, divided

Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt and let stand 15 minutes.

Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.

In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic. Sason with salt and pepper, to taste.

Preheat oven to 400 degrees F.

Spread 1 cup marinara sauce sauce onto the bottom of a 10-inch oven-proof skillet and then set aside.

Spread 1 tablespoon ricotta mixture evenly along each zucchini slice. Sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet

Repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.

Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.

Serve immediately.