Veggie Lasagna Rolls with Peppery Pecorino Marinara
Alright folks, let's talk about Veggie Lasagna Rolls with Peppery Pecorino Marinara, a dish that'll make your taste buds dance! Here's what you need: basil, oregano, basil leaves, chives, parsley, sage leaves, garlic cloves, garlic salt, ground nutmeg, lasagna, and ricotta cheese. Now, follow the original instructions to prepare this mouthwatering recipe. But let me share a little anecdote with you: one time, I accidentally mistook garlic salt for regular salt in a similar recipe, and let me tell you, that was one flavorful disaster! Always double-check your ingredients, folks. And here's a pro tip for you: when rolling up the lasagna, don't overstuff them. It can get messy, believe me, I've been there! Keep it neat and tidy for a picture-perfect result. Get ready to savor the delicious layers of flavors in these Veggie Lasagna Rolls with Peppery Pecorino Marinara. Trust me, your friends and family will be impressed – and your taste buds will thank you later! Enjoy cooking, my fellow food enthusiasts!
Ingredients
- basil& oregano1.0 teaspoon
- basil leaves12.0
- chives1.0 teaspoon
- parsley2.0 tablespoons
- sage leaves10.0
- garlic cloves4.0
- garlic salt0.75 teaspoon
- ground nutmeg0.5 teaspoon
- lasagna8.0 sheets
- ricotta cheese16.0 ounces
- mushrooms4.0
- olive oil4.0 tablespoons
- oregano1.0 teaspoon
- parmesan0.25 cup
- cube pecorino cheese0.5 cup
- cracked pepper0.75 teaspoon
- pepper flakes0.5 teaspoon
- mozzarella0.25 cup
- spinach1.0 cup
- oz can san marzano tomatoes28.0
Nutrition
Directions
- 1
Preheat oven to 375°F (190°C). Cook lasagna sheets in salted boiling water until al dente, about 8 minutes. Drain and lay flat on a parchment-lined baking sheet.
- 2
Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté sliced mushrooms until golden, about 5 minutes. Add 2 minced garlic cloves and cook 1 minute. Stir in spinach until wilted, then remove from heat.
- 3
In a bowl, combine ricotta, 1/4 cup grated Parmesan, 1/4 cup cubed pecorino, 1 beaten egg, chopped parsley, chives, sage, basil leaves, oregano, nutmeg, garlic salt, and cracked pepper. Mix well.
- 4
Stir the mushroom-spinach mixture into the ricotta filling. Adjust seasoning.
- 5
Spread 1/2 cup marinara on the bottom of a 9x13 baking dish. For marinara: heat 2 tablespoons olive oil, sauté 2 minced garlic cloves, add crushed San Marzano tomatoes, basil, oregano, pepper flakes, salt. Simmer 15 minutes.
- 6
Place a lasagna sheet on a work surface. Spread 3 tablespoons of filling evenly over it. Roll tightly and place seam-side down in the dish. Repeat with remaining sheets.
- 7
Pour remaining marinara over the rolls. Sprinkle with remaining pecorino and mozzarella. Cover with foil and bake 25 minutes. Remove foil and bake 10 more minutes until bubbly.
- 8
Let rest 5 minutes. Garnish with fresh basil and serve.
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