LASAGNE
ROLL-UPS
SERVES: 3-4
INGREDIENTS
• 50-60g zucchini, finely chopped
• 50-60g eggplants, finely chopped
• 50-50g mushrooms, finely chopped
• 2-3Tbs Spiral Extra Virgin Olive Oil
• 1 jar Aurelio Organic Basilico Pasta Sauce
• 100-150g ricotta cheese
• 2-3Tbs grated parmesan cheese
• 1 packet Casalare Lasagne Sheets
DIRECTIONS
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In a large pan, heat the olive oil over medium heat. Sauté the zucchini, eggplants and mushrooms until soft.
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Add pasta sauce and simmer for 7-10 minutes.
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Mix ricotta and parmesan cheese in a small bowl.
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Preheat oven to 180º. Bring a large pot of boiling water to the boil and cook lasagne sheets for 3-4 min. Drain. Cut the lasagne sheets in half.
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Spread pasta sauce mixture onto one side of each lasagna noodle. Top with cheese mixture and roll up tightly.
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Spread olive oil on the surface of a small baking pan and place the roll-ups.
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Sprinkle parmesan over each roll up. Bake until bubbly and melted, about 20-25 minutes.
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Serve immediately. Enjoy.