Veggie Lasagna Rolls with Peppery Pecorino Marinara
Ingredients
basil& oregano1 teaspoon
basil leaves12
chives1 teaspoon
parsley2 tablespoons
sage leaves10
garlic cloves4
garlic salt0.75 teaspoon
ground nutmeg0.5 teaspoon
lasagna8 sheets
ricotta cheese16 ounces
mushrooms4
olive oil4 tablespoons
oregano1 teaspoon
parmesan0.25 cup
cube pecorino cheese0.5 cup
cracked pepper0.75 teaspoon
pepper flakes0.5 teaspoon
mozzarella0.25 cup
spinach1 cup
oz can san marzano tomatoes28
zucchini1
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
PREHEAT THE OVEN TO 425*COOK THE LASAGNA NOODLES PER PACKAGEINSTRUCTIONS.
RINSE W/ COOL WATER, DRAIN &SET ASIDE.COMBINE ALL THE INGREDIENTS FOR THE RICOTTA FILLING & SET ASIDE.BEGIN THE SAUCE.
PLACE THE GARLIC & OLIVE OIL IN A SAUTE PAN, COOK UNTIL THE GARLIC JUST STARTS TO BROWN.
ADD THE CANNED TOMATOES ALL AT ONCE AND COOK FOR 1-2 MINUTES.
THE TOMATO JUICE WILL START TO CARAMELIZE.
CRUSH THE WHOLE TOMATOES WITH THE BACK OF A SPOON.
ADD THE DRIED BASIL, OREGANO AND SAGE AND COOK DOWN AT MEDIUM HAT FOR ABOUT 20 MINUTES, UNTIL THE SAUCE IS THICK.
ADD THE CHEESE AND COOK FOR ANOTHER MINUTES, STIRRING THE CHEESE INTO THE SAUCE.LAY THE LASAGNA NOODLES OUT ON A CUTTING BOARD AND SPREAD WITH THE RICOTTA FILLING.
DIVIDE THE SPINACH EQUALLY ON THE NOODLES AND THEN TOP WITH THE BASIL LEAVES.SPRINKLE THE MUSHROOMS AND ZUCCHINI ON TOP AND ROLL THE NOODLES MAKING A ROLLED NOODLE.PLACE A SMALL SPOONFUL OF MARINARA IN A DISH, PLACE THE LASAGNA ROLLS ON TOP OF THE SAUCE.
BAKE ABOUT 15 MINUTES UNTIL THE ROLLS ARE HOT AND THE SPINACH IS JUST WILTED.TOP WITH THE MARINARA AND SOME SHAVED PECORINO.
SERVE HOT.
Love This Recipe?
Save it to your favorites and never lose it!
