Vegetable and Ricotta Stuffed Whole Wheat Manicotti with fresh Marinara Sauce and Basil.
Puree vegetables in processor add 1 egg and ricotta cheese, with small amount of breadcrumbs.
Make marinara sauce: Garlic olive oil, basil, onion, fresh tomatoes, sea salt, seasoning and 1/4 cup tomato paste.
Place whole wheat lasagna noodles in a shallow pan with boiling water, wait until they turn soft enough to roll. Roll up vegetable mix and stuff both ends. Place over small amount of sauce and place more on top. Bake, covered 350 for 30-40 minutes. Garish with light parmesan and basil.