Barilla Lasagne Roll Ups
12 Barilla® wavy lasagne sheets
7 tablespoons extra virgin olive oil, divided
1 lb zucchini, diced 1/3 inch
1 bunch asparagus, sliced
1 eggplant, sliced thin
5 ounces goat cheese
1 container, 15 ounces fresh ricotta cheese
½ cup grated Parmigiano, divided
6 leaves of basil
2 cups marinara sauce
salt and black pepper, to taste
Preheat oven to 350° F, season eggplant with salt pepper and bake flat on a sheet pan until thoroughly cooked, about ten minutes.
Boil the lasagna sheets for eight minutes, coat with a bit of olive oil and let cool down on a sheet pan separate from one another.
Meanwhile, in a bowl mix the ricotta, goat and half of the Parmigiano cheeses
In a skillet sauté onion with remaining olive oil until translucent, about five minutes. Add zucchini, sauté two minutes over high heat, and then add asparagus, season with salt and pepper and cook for two more minutes. Set aside and cool down. Mix veggies mixture to cheeses.
Place lasagna sheets flat on the table, cover with a slice of eggplant, spread the cheese/veggie mixture over the top and make rolls, then place each one in muffin pans. Bake at 350° F until slightly crispy on the outside and cooked through inside, about fifteen minutes.
Serve lasagna rolls with warm marinara sauce, a bit of sliced fresh basil and optional some drizzled extra virgin olive oil.