Vegetable lasagna roll with toasted pine nuts

Single serving lasagna rolls. Cause that’s how I roll. Roll. Puns!

Serves 6

6 lasagna noodles, cooked and drained
1-1/4 cups ricotta cheese
1/4 cup Parmesan cheese
fresh spinach, chopped
onion, grated
green zucchini, grated
bell pepper, minced
2 cloves garlic, minced
fresh basil, chopped
fresh parsley
fresh oregano
salt and pepper

pine nuts
fresh thyme

Cook the lasagna noodles and drain them in vegetable stock.

In a mixing bowl, combine the rest of the ingredients. Season with salt and pepper to taste.

To assemble, lay out the noodle and start by adding a tablespoon of the mixture to one end. Then continue with tablespoon after tablespoon until you reach the end. Be careful not to over stuff, because, when you roll it, you could lose a lot of the stuffing. It’s trial and error, really.

Roll the noodle.

Put the lasagnas in a pan with a little sauce. If you want to try a good one, try this one.

Cook the lasagna in a 375 degree oven for 25 minutes. If you’re topping with cheese, add this now. Cook for another 10 minutes.

While the lasagna finishes, toast some pine nuts in a small pan. Remove the lasagnas from the pan, then top with excess sauce and toasted pine nuts. Garnish with fresh thyme.

Serve.

Come up with more puns. Time & thyme, perhaps?

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