Vegetable Lasagne Rolls

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3.7 15
You must try this delicacy from the oven. Simply delicious and not as hard to conjure up as it might seem. Bon appetit!
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 2 Courgette
  • 200 g young spinach
  • 4 TABLESPOONS Oil
  • 400 g Mozzarella cheese
  • 500 g Ricotta cheese
  • 7-10 Tbsp salt, pepper
  • 2 Onions
  • 2 TABLESPOONS Sugar
  • 3 TABLESPOONS light balsamic vinegar
  • 2 can(s) (425 ml each) chunky tomatoes
  • 7-10 Tbsp Pepper
  • 3-4 Stem/s Basil

Directions

  1. 1

    Wash and clean the zucchini and slice them into thin oblong slices. Sort the spinach, wash and drain. Heat 2 tablespoons of oil in a large frying pan, fry the zucchini slices for about 2 minutes, turning them over. Put the spinach in the hot pan and let it collapse for a short time.

  2. 2

    Roughly grind the mozzarella. Mix ricotta and half of the mozzarella, season with salt and pepper.

  3. 3

    Onions peel, halve and finely dice. Heat 2 tablespoons of oil in a saucepan, sauté the onions for about 1 minute, dust with sugar and deglaze with vinegar and tomatoes. Season with salt and pepper and simmer for about 4 minutes.

  4. 4

    Spread the zucchini slices with the ricotta mixture, cover with spinach and roll up. Put the tomato sauce in an ovenproof dish, spread the zucchini rolls in it and add the remaining mozzarella. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes.

  5. 5

    Wash basil, shake dry, pluck leaves from the stalks. Remove the casserole dish from the oven and sprinkle with basil and coarse pepper.

Nutrition Facts

KCAL
600 kcal
CARBS
22 g
FATS
42 g
PROTEINS
35 g