Zucchini Rolled Lasagna with Turkey Bolognese

• First, start your turkey bolognese. In a dutch oven, heat 2 tablespoons of olive oil. Add in your chopped onion, celery and carrot. Season with 1 teaspoon of salt and 2 teaspoon IEK Signature Spice.
• Cook on medium heat for 15 minutes, stirring every few minutes. After 15 minutes add in the ground turkey and increase heat to medium high.
• Season the turkey meat with 1 teaspoon of salt. Brown the turkey meat with the vegetables for 15 minutes.
• Next add in the chopped garlic and tomato paste. Incorporate into the turkey for 3-4 minutes.
• Then deglaze with red wine. Let the wine cook out for 2 minutes.
• Add in the crushed tomatoes and chicken broth. Season with 1 teaspoon salt. Stir and lower heat to simmer. Allow to simmer for 15-20 minutes.
• As it simmers, mandolin or slice your zucchini so they are long, thin and flat. Place them over paper towels and season with 1 teaspoon of salt. This will help dry out the water in the zucchini and also make it easy to roll!
• Now mix the ricotta mixture together. Add all ingredients into a bowl and mix until incorporated.

Time to build our rolled lasagna!

• Pour 3 cups of turkey bolognese into a large baking dish.
• Start to roll the zucchini.
• Take a dollop of the ricotta mixture and place it and the end of the zucchini closest to you. Start to roll it up away from you. Place the rolled zucchini in the baking dish filled with the turkey bolognese so its standing up. Repeat until all zucchinis have been rolled.
• Top the zucchini in the baking dish with the mozzarella and Parmesan cheese.
• Pop into the oven for 20 minutes at 400º