Veggie Lasagna Rolls with Peppery Pecorino Marinara

Cooking Time : 45 minutes

Very Healthy : ✅ | Vegetarian : ❌ | Vegan : ❌

Summary :

Veggie Lasagna Rolls with Peppery Pecorino Marinara might be a good recipe to expand your main course recipe box. One serving contains 508 calories, 25g of protein, and 22g of fat. For $3.1 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 6. Only a few people really liked this Mediterranean dish. 1 person has tried and liked this recipe. A mixture of spinach, ground nutmeg, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 91%, this dish is excellent. Try Lasagna Marinara Rolls, Veggie Lasagna Rolls, and Braided Peppery Cheese Rolls for similar recipes.

Ingredients

basil& oregano

Amount: 1 tsp

basil leaves

Amount: 12

chives

Amount: 1 tsp

parsley

Amount: 2 Tbsps

sage leaves

Amount: 10

garlic cloves

Amount: 4

garlic salt

Amount: 0.75 tsps

ground nutmeg

Amount: 0.5 tsps

lasagna

Amount: 8 sheets

ricotta cheese

Amount: 16 g

mushrooms

Amount: 4

olive oil

Amount: 4 Tbsps

oregano

Amount: 1 tsp

parmesan

Amount: 0.25 g

cube pecorino cheese

Amount: 0.5 g

cracked pepper

Amount: 0.75 tsps

pepper flakes

Amount: 0.5 tsps

mozzarella

Amount: 0.25 g

spinach

Amount: 1 g

oz can san marzano tomatoes

Amount: 28

zucchini

Amount: 1

Instruction

Step 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.