Vegetable lasagna rolls are a mouth watering meal. Individual lasagna noodles are filled with a vegetable and ricotta stuffing and then covered in marinara sauce and Pecorino cheese. This dish can be made ahead of time and frozen for a future meal. Vegetable lasagna rolls are a delicious way to entice your family to eat an extra serving of veggies.
Vegetable Lasagna Rolls
Recipe from Cook's Thoughts
For the lasagna rolls:
8 sheets of dried lasagna
1 small zucchini, shredded
4 mushrooms, diced
1 cup spinach, washed and dried
12 large basil leaves
For ricotta filling:
16 ounces low fat ricotta cheese
1/4 cup shredded mozzarella
1/4 cup shredded parmesan
3/4 teaspoon garlic salt
2 tablespoons fresh minced parsley
3/4 teaspoon cracked black pepper
1/2 teaspoon ground nutmeg
1 teaspoon fresh minced chives
1 teaspoon fresh minced oregano
1/2 teaspoon red pepper flakes
For the sauce:
4 minced garlic cloves
4 tablespoons olive oil
28 oz can whole San Marzano tomatoes
1 teaspoon each dried basil and oregano
10 fresh sage leaves, chiffonade
½ cup pecorino cheese, cubed
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