To do a meat version of this delicious pasta with a twist, you can make a Bolognese sauce instead of a plain marinara. Just skip the sautéed zucchini and yellow squash and use 8 to 10 ounces

of browned crumbled Italian sausage instead.

Ingredients

·         Filling

o    1 tablespoon extra-virgin olive oil

o    1 medium yellow onion, chopped

o    2 cloves garlic, minced

o    1 small zucchini, finely diced

o    1 small yellow squash, finely diced

o    Salt and freshly ground black pepper

o    15 ounces whole milk ricotta

o    1/2 cup Parmesan cheese, finely grated

o    1 large egg, beaten

o    3 tablespoons fresh flat-leaf parsley leaves, chopped

·         Tomato Sauce

o    28 ounces canned whole peeled tomatoes (I prefer San Marzano)

o    1 teaspoon salt

o    1/4 teaspoon freshly ground black pepper

o    1/4 cup fresh basil leaves, chopped

·         Lasagna Rolls

o    1 pound lasagna noodles, cooked according to package instructions and drained

o    1½ cups mozzarella cheese, grated

o    1/4 cup Parmesan cheese, grated

Preparation

For the Filling:

Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until softened, about 4 minutes. Add the zucchini, yellow squash, salt and pepper, and cook, stirring frequently,

until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.

Add the ricotta, Parmesan, egg, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.

For the Tomato Sauce:

In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.

For the Lasagna Rolls:

Preheat the oven to 375°. Grease a 9-inch x 13-inch baking dish.

Spread about 1 cup of the tomato sauce on the bottom of the baking dish.

To create the rolls, spread each lasagna noodle with a layer of the ricotta mixture. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta mixture.

I like to set up an assembly line by spreading out all of the noodles on a sheet pan so I can do this quickly. Another tip to make it faster and less messy is to put the ricotta mixture in a large resealable

 plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture onto each noodle.

Place each lasagna roll, seam-side down, into the baking dish.

Spread the remaining sauce over the lasagna rolls. Top with the mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake until the sauce is bubbling and the cheese is melted,

about 35 to 40 minutes. Let stand 10 minutes before serving.