Zucchini Roll Lasagna on Turkey Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	16%	45%
fat	4%	4%
aromatics	7%	26%
salt	1%	0%
vegetables and beans	209%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound ricotta cheese
50 g	1/2 cup packed grated Parmigiano Reggiano cheese
168 g	1 1/2 cups grated mozzarella cheese
50 g	1 large egg
1 g	1/2 teaspoon freshly ground black pepper
2 g	1/2 teaspoon kosher salt
	pinch of cayenne
12 g	2 tablespoons minced Italian parsley
27 g	2 tablespoons olive oil
340 g	12 ounce Italian turkey sausage, casings removed
75 g	1/2 large yellow onion, diced
680 g	1 (24 ounce) jar prepared marinara sauce
118 g	1/2 cup water
60 g	1/4 cup cream
1600 g	8 large green zucchini
11 g	1 rounded tablespoon kosher salt
25 g	1/4 cup grated Parmigiano Reggiano
56 g	1/2 cups grated mozzarella cheese
14 g	1 tablespoon olive oil

Method: 9 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The Good: This dish was better tasting than expected, my spouse, who is not a zucchini fan, loved it. So it's going to be a regular Italian dish when we are craving pasta but want to avoid carbs. It's a great substitute. The not-so-good: I purchased 8 normal s” — a cook, 4★

“A bit involved but… Everyone absolutely loved it. Actually they raved as they woofed down dinner! I did tweak it a bit based on what was on hand plus a few additions to the cheese filling. Instead of turkey I used sweet Italian sausage. The tomato sauce was ho” — a cook, 5★