A good day, and Rolled Lasagne

It was a good day. The evening was particularly nice. I finally watched "Remember Me", on the recommendation of a friend, and liked it. The movie was accompanied by a good pasta dinner...Rolled Lasagne, a new thing that I enjoyed creating this evening. This savory dish is heartier than a steak, incredibly flavorful, and has a balance of textures. And, you can use whatever meat or veggies you have on hand! Here it is, followed by the recipe...



You'll need:

8 Lasagne sheets – cooked al dente, or to your taste
1 cup thinly sliced zucchini
1 cup julienned bell pepper
½ cup shredded carrots
1 cup thinly sliced red onion
1 tsp chopped garlic
1 tbsp extra virgin olive oil
1 cup ricotta cheese
½ cup shredded fresh parmesan cheese, plus more
2 cups good pasta sauce
2 sprigs fresh basil leaves, plus more
1 tsp freshly cracked black pepper, plus more
salt to taste

Saute red onion, and garlic in a bit of olive oil, over medium heat, until onions are translucent. Add carrots, bell pepper, and zucchini, and cook until slightly softened, or about 5 minutes. You want the veggies to be crunchy when the dish comes together. Stir in half the basil, a bit of salt, black pepper, then remove from heat, and set aside covered.

Lay the cooked lasagna sheets on a flat surface. Spread a thin layer of ricotta cheese along the length of each sheet, then add a bit of parmesan, followed by a thin layer of the veggie filling. Roll up each sheet, end to end, starting from one short side. Warm the pasta sauce, and pour a little bit on each plate, before placing the rolls on top. Garnish with fresh basil, freshly cracked black pepper, and some parmesan sprinkled on top! Serve immediately.