Veggie Lasagna Rolls with Homemade Ricotta and Burst Cherry Tomato Sauce

Category Main Course

12 lasagna sheets

2 ½ cups homemade or store-bought ricotta cheese

1 tablespoon + 1 teaspoons olive oil

2 leeks, trimmed and sliced thin

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup asparagus, chopped

1 cup baby peas

1 ear of corn

4 artichoke hearts, chopped

2 pounds cherry tomatoes

5 garlic cloves

¼ cup dry white wine

½ teaspoon salt

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