Discover, Enjoy, and Share: Recipes to Nourish and Connect
Vegetarian Lasagna Rolls with Pesto
INGREDIENTS
1 Large Weet Potato (baked and peel removed)
4 cups Basil Leaves
4 cups Fresh Spinach Leaves
2 tbs Pine Nuts
2 tbs Olive Oil
5 Cloves Garlic
Salt to taste
15 ounces Part Skim Ricotta (or Almond Milk Ricotta)
6 ounces Grated Mozzarella
⅓ cup Grated Parmesan Cheese
Black Pepper to taste
2 cups Favorite Marinara Sauce
12 Organic Lasagne Noodles (or alternatively I use green lentil and brown rice lasagne noodles)
INSTRUCTIONS
Preheat oven to 350F
In a food processor, combine the basil, spinach, pine nuts, olive oil, and garlic to make pesto.
Blend until smooth
Add the ricotta, half of the mozzarella, parmesan cheese, and the peeled sweet potato into the pesto and process until smooth. Season to taste with salt and pepper
Spread ¾ cup of tomato sauce onto the bottom of a 9×13 baking pan
Bring a pot of salted water to a boil and add the lasagne noodles and cook until al dente about 10 minutes
Drain noodles and lay each one out on a work surface. I layered mine between wax paper so they don’t stick.
Place a heaping tablespoon of the sweet potato filling on each noodle and and spread to cover.
Roll up loosely and place seam side down into the baking pan, snuggly.
Top with remaining sauce.
Cover pan tightly with aluminum foil and bake for 30 minutes.
Remove foil and add remaining mozzarella cheese and then bake uncovered about 15 minutes.
In "Everything But The Kitchen Dink," Sherri's crafted a cookbook fusing her nutritional expertise with Mediterranean lifestyle, featuring post-pickleball snacks and family dinners celebrating food, community, and Mediterranean eating.