Veggie Lasagna Rolls with Peppery Pecorino Marinara Recipe

Preheat the oven to 425°F. Cook the lasagna noodles according to package instructions. Rinse them with cool water, drain, and set aside.

Meanwhile, begin the sauce. Place the garlic and 4 tablespoons of olive oil in a sauté pan and cook until the garlic just starts to brown. Add the 28 oz can of San Marzano tomatoes all at once and cook for 1 to 2 minutes, until the tomato juice begins to caramelize. Crush the whole tomatoes with the back of a spoon. Add the dried basil, 1 teaspoon of oregano, and 10 sage leaves, then cook down over medium heat for about 20 minutes, until the sauce is thick. Stir in the 1/2 cup cubed Pecorino cheese and cook for another minute, stirring until the cheese melts into the sauce.

Lay the cooked lasagna noodles out flat on a cutting board and spread each with the ricotta filling (made from ricotta, chives, parsley, garlic salt, nutmeg, parmesan, cracked pepper, and pepper flakes). Divide the 1 cup spinach equally over the noodles, then top with 12 fresh basil leaves. Sprinkle the 4 sliced mushrooms and 1 zucchini on top, then carefully roll each noodle into a tight cylinder. Place a small spoonful of marinara in a baking dish, then arrange the lasagna rolls on top of the sauce. Bake for about 15 minutes, until the rolls are hot and the spinach is just wilted. Top with more marinara and some shaved Pecorino before serving hot.