Start the sauce in a skillet on the stovetop by warming up 1 tablespoon of olive oil on low heat. Smash a clove of garlic with a knife and put it into the warm olive oil to season it. You can leave it in for this recipe or remove it before serving

Add in a can of whole, peeled plum tomatoes along with the juice. Use a potato masher or spoon to break them up into small pieces. Add in the Italian seasoning and let the sauce simmer while you prepare the lasagna rolls

Use a Y-shaped vegetable peeler to make 1/4 inch strips of zucchini. If you find this difficult, use a sharp knife. You want to strips to be as long as possible. Place them on a sheet of paper towel, and sprinkle with salt. After 10-15 minutes, use more paper towel to pat the zucchini dry. The salt pulls out the water so they don't get too mushy

I like to grill my zucchini strips on a panini grill for a few minutes to soften them. If the slices are a bit thick, they won't roll without breaking. Lightly grilling them softens them so that you can roll them up with ricotta filling. If you don't have a griller, put them on a baking sheet in a 400F oven for 10 minutes

While the lasagna strips are grilling, mix together the lasagna filling in a bowl (ricotta, egg, salt, parmesan cheese)

Layer 3 lasagna strips together, overlapping the edges. Spoon some ricotta filling onto one end of the zucchini strips. Carefully roll it up and nestle it into the simmering tomato sauce. Repeat until all the zucchini strips are used up. From 2 zucchini, I made 8 lasagna rolls

Place a lid on the skillet and simmer the zucchini lasagna for 20 minutes on low-medium heat. Let it cool slightly before serving, and garnish with more parmesan cheese!