Step 1

PREHEAT THE OVEN TO 425*

Step 2

COOK THE LASAGNA NOODLES PER PACKAGE

Step 3

INSTRUCTIONS. RINSE W/ COOL WATER, DRAIN &

Step 4

SET ASIDE.

Step 5

COMBINE ALL THE INGREDIENTS FOR THE RICOTTA FILLING & SET ASIDE.

Step 6

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.

Step 7

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.

Step 8

SPRINKLE THE MUSHROOMS AND ZUCCHINI ON TOP AND ROLL THE NOODLES MAKING A ROLLED NOODLE.

Step 9

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.

Step 10

TOP WITH THE MARINARA AND SOME SHAVED PECORINO. SERVE HOT.