Zucchini Lasagna Cups

Directions

1. Preheat the oven to 450º F. Mix ricotta, 1/2 cup mozzarella, parmesan cheese and egg yolk in a medium bowl. Set aside.

2. Using a mandolin, slice zucchini into long strips, or “noodles,” until you have approximately 36 noodles (3 per lasagna cup).

3. Slice the sausage into thin rounds.

4. Add 1 tablespoon of tomato basil sauce to the bottom of each cup in a muffin tin. Take 3 zucchini noodles, and place them end-to-end, slightly overlapping. Add about 2 tablespoons of the cheese mixtures, and spread the mixture from end to end. Add some slices of sausage onto the cheese, and then roll up the zucchini into a round. Add the zucchini roll up to the muffin tin, and then repeat with 12 roll ups.

5. Top each roll with additional mozzarella cheese, if desired.

6. Bake the zucchini lasagnas for 15 minutes, until the cheese is melty and bubbly. Careful not to overbake, or zucchini will become watery.

7. Top with additional parmesan cheese and red pepper flakes, if desired.

8. Note: If you do not have a mandolin, slice very thin rounds of zucchini (not strips). Add 1 tablespoon of tomato basil sauce and top with a zucchini round, spoonful of cheese and sausage and repeat with 4 zucchini rounds.