Zucchini roll lasagna on turkey bolognese

Mix the ricotta, mozzarella and Parmigiano Reggiano with salt, black pepper, a few shakes of cayenne, a little chopped parsley and the egg; refrigerate until needed.

Over medium-high, brown the turkey Italian sausage with diced onions and a big pinch of salt in olive oil, breaking the meat into small, even crumbles, until the meat has some colour and the onion is soft and golden.

Add the jar of marinara (or about three cups homemade), rinse the jar with half a cup of water into the pan, and add a splash of cream.

Bring back to a simmer, reduce to medium-low and cook about 10 minutes, stirring occasionally; if cooking longer, add a splash of water so it does not get thick and dry.

Spread the sauce evenly in the bottom of a 9 by 13 dish.

Trim the ends of the zucchini and peel lengthwise with a wide vegetable peeler into thin strips, keeping the large ones from the centre.

Toss the strips in a bowl with a large amount of salt and leave exactly five minutes, to draw out liquid and bitterness and firm the bite.

Rinse very thoroughly with lots of cold water and let drain thoroughly.

Lay the strips on a cutting board, spread about two rounded teaspoons of cold cheese filling on each, and roll up.

Set the rolls on the sauce; dollop any leftover filling on the sauce and set smaller rolls on top.

Top with more Parmesan, a light scattering of shredded mozzarella and a drizzle of olive oil.

Bake in the centre of a 400 degree oven 45 minutes to an hour, until hot and bubbling and the cheese has started to brown.

Rest five to 10 minutes; wipe the edges of the dish with a barely damp folded towel while hot.

Serve with a spoon, getting some sauce from the bottom.