Veggie Lasagna Rolls with Peppery Pecorino Marinara

Ingredients

• •1 teaspoon basil& oregano
• •12 basil leaves
• •1 teaspoon chives
• •2 tablespoons parsley
• •10 sage leaves
• •4 garlic cloves
• •¾ teaspoon garlic salt
• •½ teaspoon ground nutmeg
• •8 sheets lasagna
• •16 ounces ricotta cheese
• •4 mushrooms
• •4 tablespoons olive oil
• •1 teaspoon oregano
• •¼ cup parmesan
• •½ cup cube pecorino cheese
• •¾ teaspoon cracked pepper
• •½ teaspoon pepper flakes
• •¼ cup mozzarella
• •1 cup spinach
• •28 can san marzano tomatoes
• •1 zucchini

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Method

From foodista.com — read the original

1. 1PREHEAT THE OVEN TO 425°F 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.
2. 2PLACE 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.
3. 3CRUSH 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.
4. 4ADD 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.
5. 5DIVIDE 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.
6. 6BAKE ABOUT 15 MINUTES UNTIL THE ROLLS ARE HOT AND THE SPINACH IS JUST WILTED.TOP WITH THE MARINARA AND SOME SHAVED PECORINO. SERVE HOT.