Veggie Lasagna Rolls W/ Peppery Pecorino Marinara

Ingredients:

• 1 teaspoon EACH DRIED BASIL& OREGANO
• 12 LARGE BASIL LEAVES
• 1 teaspoon FRESH MINCED CHIVES
• 2 tablespoons FRESH MINCED PARSLEY
• 10 FRESH SAGE LEAVES- CUT INTO CHIFFONADE
• 4 MINCED GARLIC CLOVES
• 3/4 teaspoon GARLIC SALT
• 1/2 teaspoon GROUND NUTMEG
• 8 sheets OF DRIED LASAGNA
• 16 ounces LOW FAT RICOTTA CHEESE
• 4 MUSHROOMS DICED
• 4 tablespoons OLIVE OIL
• 1 teaspoon FRESH MINCED OREGANO
• 1/4 cup SHREDDED OR GRATED PARMESAN
• 1/2 cup CUBE DICED PECORINO CHEESE
• 3/4 teaspoon CRACKED BLACK PEPPER
• 1/2 teaspoon RED PEPPER FLAKES
• 1/4 cup SHREDDED MOZZARELLA
• 1 cup SPINACH- WASHED
• 28 OZ CAN WHOLE SAN MARZANO TOMATOES
• 1 SMALL ZUCCHINI SHREDDED

Course: lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

, https://spoonacular.com/recipeImages/veggie-lasagna-rolls-w-peppery-pecorino-marinara-664737.jpg, , Ingredients:

• 1 teaspoon EACH DRIED BASIL& OREGANO
• 12 LARGE BASIL LEAVES
• 1 teaspoon FRESH MINCED CHIVES
• 2 tablespoons FRESH MINCED PARSLEY
• 10 FRESH SAGE LEAVES- CUT INTO CHIFFONADE
• 4 MINCED GARLIC CLOVES
• 3/4 teaspoon GARLIC SALT
• 1/2 teaspoon GROUND NUTMEG
• 8 sheets OF DRIED LASAGNA
• 16 ounces LOW FAT RICOTTA CHEESE
• 4 MUSHROOMS DICED
• 4 tablespoons OLIVE OIL
• 1 teaspoon FRESH MINCED OREGANO
• 1/4 cup SHREDDED OR GRATED PARMESAN
• 1/2 cup CUBE DICED PECORINO CHEESE
• 3/4 teaspoon CRACKED BLACK PEPPER
• 1/2 teaspoon RED PEPPER FLAKES
• 1/4 cup SHREDDED MOZZARELLA
• 1 cup SPINACH- WASHED
• 28 OZ CAN WHOLE SAN MARZANO TOMATOES
• 1 SMALL ZUCCHINI SHREDDED

, Instructions:

1. 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.

, 1, , Mediterranean,Italian,European, lunch,main course,main dish,dinner