Today we are going to prepare the lasagna with another presentation, cutting the pasta plates to make vertical mini-rolls filled with six vegetables and au gratin with cheese.
People:4 Time:60 min Calories:366 Cal
- 6 pasta plates for lasagna
- 1 eggplant
- 1 red pepper
- 1 zucchini
- 1 onion
- 2 cloves of garlic
- 100 g green beans
- 100 g pumpkin
- 200 ml white wine
- 200 ml tomato sauce
- 100 g grated cheese for gratin
- thyme sprigs
- olive oil
- black pepper
Season: All year
Technique: Mixed media
Dish Type: First courses and starters
Price: € € €
HOW TO MAKE VEGETABLE LASAGNA ROLLS
Boil the lasagna plates in a pot with plenty of water and a little salt, according to the manufacturer’s instructions. Let them cool, drain well and set aside.
Wash the eggplant, red bell pepper, zucchini, and green beans, and dice them. Peel and dice the onion and squash as well. And peel and mince the garlic cloves.
In a saucepan with 2 tablespoons of olive oil, sauté all the vegetables and season them with salt and black pepper to taste, the thyme sprigs and the minced garlic.
Add the white wine and let it boil for about 2 minutes, until all the alcohol evaporates. Add the tomato sauce and cook over medium heat for about 10 minutes. Remove from heat and pour into a colander to separate the vegetables from the sauce. Pour the latter into a roasting pan and reserve the vegetables.
Cut the lasagna plates in half lengthwise so that there are 2 strips. Roll each strip into small rolls, place them over the sauce and fill with the stewed vegetables.
Sprinkle grated cheese on top of the rolls. Bake at 190 ° for about 8 minutes so that the cheese melts, and serve with the sauce and some thyme leaves.
Fill the lasagna plate rolls with the help of a teaspoon. If you want the diced vegetables to be more whole and crisp, al dente, reduce the cooking time a bit.