Made with Love for all my vegetarian friends. This this make ahead dish is a show stopper to present, easy to prepare, tastes great and light on the wallet. May I also admit this is healthy eating. Cooking within a budget is never boring because it does not have to be. TALL Blonde serves 1 roll as an opening appetizer at her famous dinner parties.
2 red bell peppers, cut in half
3 carrots, unpeeled and cut in half
3 carrots, unpeeled and cut in half
1 large portobello mushroom, whole
1 yellow onion, peeled and quartered
1 small eggplant, hollow out most of white flesh leaving 1 inch rim
1 bulb garlic, cut in half across the center exposing cloves
Optional-1 jalapeno pepper, halved
olive oil
aluminum foil
10 cooked lasagne noodles, not ready-bake style
6 oz. Pesto, drained of oil
20 oz. jar your favorite Marinara sauce
1 cup ricotta cheese
Lightly dress cut vegetables in olive oil, very lightly. Lay vegetables cut side up on a foil lined baking sheet, preferably non-stick. Roast in a 350-degree oven covered for 20 minutes. Remove foil and broil for 3-5 minutes to add a little charred flavor.
Cook lasagne pasta in salted water as recommended on package, leave slightly aldente as they will continue to cook with sauce in casserole dish.
Remove from baking sheet and finely chop vegetables to 1/4-in dice. You can use a food processor with 1-3 pulses leaving mixture with some texture. Stir in drained pesto sauce. Salt/pepper to taste.
Spread vegetable mixture on cooked lasagne pasta leaving a 1-inch border at the ends and loosely roll up. Place on its side until you will your baking dish. Pour Marinara sauce over the rolled/filled lasage and bake covered for 15-20 minutes until sauce is bubbly. Use a toothpick if necessary to keep rolls closed. Remove foil, add a dollop of ricotta cheese to the top of each roll and bake again 3-5 minutes until warmed through.
Remove from oven and let sit for 5 minutes to set.
Enjoy!
