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; 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; season with salt and pepper, to taste.
Preheat oven to 400 degrees F. Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; 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.