mediterranean · lunch

Veggie Lasagna Rolls with Peppery Pecorino Marinara

Name: Veggie Lasagna Rolls with Peppery Pecorino Marinara
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
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

“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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Basil& oregano1 tsp
Basil leavesLARGE12
Chives1 tsp
Parsley2 tbsp
Sage leaves10
Garlic cloves4
Garlic salt¾ tsp
Ground nutmeg½ tsp
Lasagna8 sheets
Ricotta cheese16 oz
Mushrooms4
Olive oil4 tbsp
Oregano1 tsp
Parmesan¼ cup
Cube pecorino cheese½ cup
Cracked pepper¾ tsp
Pepper flakes½ tsp
Mozzarella¼ cup
Spinach1 cup
Oz can san marzano tomatoes28 oz
ZucchiniSMALL1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

1 steps · 45 min

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.