Sauce
1 clove garlic, minced
1 (14-ounce) can diced tomatoes with liquid
1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
Lasagna
3/4 cup parmesan cheese, grated
1/3 cup pecorino cheese, grated (if Pecorino is not available, use 1/3 cup Parmesan in addition to the Parmesan already used)
2 cups shredded part-skim mozzarella
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons dried oregano
10 whole wheat/ whole grain sheets, boiled according to package directions and drained (do not use no-boil noodles)
Prepare the sauce first. Over medium heat, in a medium saucepan with 1 tablespoon extra virgin olive oil, sautè the garlic. When it turns golden brown, pour the canned tomatoes. Let boil then lower the heat to low. Season with salt, pepper and dried oregano then simmer for 15 – 10 minutes.
Preheat the oven to 375 degrees F.
Brush the baking dish with 1/2 tablespoon extra virgin olive oil then pour some sauce to cover the bottom. Set aside.
One at a time, prepare the lasagna rolls by laying one sheet on a plate. Spoon some tomato sauce on the lasagna sheet then spread it well.
Sprinkle the mozzarella, parmesan, pecorino and 1/4 teaspoon oregano. Roll to close, then place it on the baking dish. Repeat with the others.
When all the rolls are in the baking dish, pour the remaining ingredients on top starting with the sauce, mozzarella, parmesan, pecorino, oregano and lastly, drizzle 1/2 tablespoon with extra virgin olive oil.
Bake in the preheated oven for 30 minutes or until cheese is completely melted and has some golden edges.
Let the rolls rest for 10 minutes before serving.