Mini lasagna roll-ups
12 wavy lasagna sheets
7 tbsp extra virgin olive oil, in total
1 lb zucchini, diced 1/3 inch
1 bunch asparagus, sliced
1 eggplant, sliced thin
5 oz goat cheese
1 15 oz pack of fresh Ricotta cheese
½ cup grated Parmigiano Reggiano cheese, in total
6 basil leaves
2 cups Barilla Marinara sauce
salt and black pepper, to taste
Preheat the oven to 180° C/350° F, season the eggplant with salt pepper and bake flat on a baking sheet until thoroughly cooked, about ten minutes Boil the lasagna sheets for eight minutes, coat with a bit of olive oil and let cool down an lay each sheet separately on a baking dish. Meanwhile, in a bowl mix the cheeses: the Ricotta, the goat cheese and half of the Parmigiano Reggiano cheese. In a skillet, sauté the onion with the remaining olive oil until translucent, about five minutes. Add the zucchini, sauté two minutes over high heat, and then add the asparagus, season with salt and pepper and cook for two more minutes. Set aside and cool down. Mix the vegetables and cheeses together. Place lasagna sheets flat on the working surface, cover with a slice of eggplant, spread the cheese and veggie mixture over the top and make rolls, then place each one in a muffin tin. Bake at 180° C/350° F until slightly crispy on the outside and cooked thoroughly inside, about fifteen minutes. Serve the lasagna rolls with warm Marinara sauce, some slices of fresh basil and, optionally, drizzled extra virgin olive oil.
