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Cheesy veggie lasagne rolls


Serves: 6
timePrep time: 45 mins
timeTotal time:
Cheesy veggie lasagne rolls
Recipe photograph by Kris Kirkham

Cheesy veggie lasagne rolls

Get creative with pasta sheets and roll up your filling for a fun take on a veggie lasagne

Serves: 6
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
409Kcal
Fat
25gr
Saturates
9gr
Carbs
26gr
Sugars
10gr
Fibre
4gr
Protein
19gr
Salt
0.6gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 2 large courgettes
  • 5 tsp olive oil
  • 3 medium leeks
  • finely grated zest of 1 lemon
  • 1 x 28g pack fresh basil, leaves shredded, a few reserved to garnish
  • 65g pine nuts
  • 1 x 250g pack fresh lasagne sheets
  • 2 x 350g tubs fresh tomato & basil pasta sauce
  • 2 x 125g mozzarella balls, drained and torn into small pieces
  • 50g Gruyère, or vegetarian alternative, grated

Step by step

Get ahead
Assemble up to a day before and chill. Add 15 mins to the final cooking time from chilled.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Trim the ends of the courgettes, then cut them into long slices around 3mm thick. A mandoline is best for this, but a sharp knife will do. You need at least 18 long slices in total, but should get more. Arrange the slices on 2 lined baking trays, and brush on both sides with 2 teaspoons of olive oil. Season, then bake for 10-12 minutes, until tender and starting to go golden at the edges. Remove and set aside to cool. Turn the oven down to 200°C, fan 180°C, gas 6.
  2. Meanwhile, trim and halve the leeks; thinly slice. Heat 2 teaspoons oil in a large frying pan, add the leeks and fry on a medium-high heat, stirring regularly, until tender and just starting to turn golden, about 7-8 minutes. Allow to cool, then stir in the lemon zest, half the basil and 45g pine nuts.
  3. Cut each lasagne sheet into three strips, each about 5cm wide. Place in a large bowl and cover with cold water. Leave to soak for 5 minutes.
  4. Mix the rest of the basil with 11⁄2 tubs of tomato sauce then spread this over the base and up the sides of a roasting tin or baking dish, approx 25 x 15cm (smaller is better than larger, as you want the rolls to sit snugly).
  5. Shake the water from 6 pasta strips and line up on a chopping board or clean worktop. Spread a teaspoon of the remaining tomato sauce over each strip, then lay a courgette slice on top. If you have more than 18 courgette slices the remainder can be torn into smaller pieces, so the pasta strips are covered end to end. Take a third of the leek mixture and scatter it over the courgettes, then place a piece of mozzarella at the end of each strip. Roll up tightly from the mozzarella end, and place in the baking dish, nestling them together snugly. Repeat twice more, in batches of 6 (this makes it easier to judge how much of everything to use). Brush the tops of the rolls with a little oil, and cover the dish tightly with oiled foil.
  6. Bake for 35-40 minutes, until the pasta is tender in the middle and crisp at the edges. Remove the foil, sprinkle over the rest of the pine nuts and grated cheese; grill for a few minutes to melt the cheese and toast the pine nuts. Scatter with extra basil.
    Tip
    You can substitute dried lasagne sheets for fresh in any of these recipes – you’ll need 12-15 sheets per recipe. Before using, cook in plenty of salted water until flexible, but not cooked through. Drain and rinse in cold water.

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