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Lasagna rolls with pesto from the oven

Lasagna but very different! I love that, pouring familiar recipes into a new form. This way you can make something different and surprising with the well-known ingredients.

The other day I was scrolling through Pinterest and came across so-called lasagna roll ups. And they looked so tasty and fun, I had to try that! So I started working on my own version of this. And these were these tasty lasagna rolls with a filling of zucchini, pesto and ricotta. So the dish is vegetarian, but you can also vary with other fillings by adding smoked salmon or parma ham, for example. Or replace the zucchini with fried spinach or strips of grilled paprika. For a nice crunch I used pieces of walnut in the filling, but you can also use pine nuts.

Something that makes this dish really tasty is the sauce. I made a very simple but very tasty tomato sauce with Heinz Tomato Frito and Heinz Tomato Cubes. The Heinz Tomato Frito is a velvety and rich sauce consisting of sun-ripened tomatoes with garlic and onion that have simmered in sunflower oil for 2.5 hours. And the Heinz Tomato Cubes give a little more structure to the sauce. By combining these two you get a perfect base for tomato sauce. I just added some Italian herbs and done!

I also made an easy bechamel sauce that I drizzled over the lasagna rolls. This makes the casserole extra smooth. And in the end, of course, some cheese went over the dish. The result was a really delicious casserole that also looked very nice. The casserole is for about 4 people, I myself ate 3 rolls. But if you have big eaters, I’m sure they can put 4 on them. And bragging a second time is almost a guarantee :). Tip: delicious with a fresh salad.

Lasagna rolls with pesto from the oven

MAIN COURSE – 40 MIN + 30

MIN OVEN TIME – 4 PEOPLE 

Ingredients
1 pack Heinz Tomato Frito a

350g 1 pack Heinz Tomato
Cubes
a 390g

1/2 tbsp Italian

herbs 12 lasagne sheets
1 zucchini Handful walnuts 250g ricotta 100g pesto
Handful grated cheese
A handful with basil leaves

Bechamel sauce: 20g
butter 20g flour
200ml whole milk
Pinch of black pepper

Preparation

Pre-cook the lasagne sheets in a large saucepan with water. Take them out after 3 minutes. If you use hard sheets, keep on for a slightly longer period of time. Drain them and make sure you don’t put them over each other. Also heat the oven to 200 degrees.

In a pan, heat the Heinz Tomato Frito and Heinz Tomato Cubes together with the Italian herbs and simmer gently. Heat another pan of butter for the bechamel sauce. Add the flour and fry the roux for 3 minutes. Then pour in the milk little by little and stir well with a whisk. Season the sauce with a pinch of black pepper.

Meanwhile, cut the zucchini into thin slices with a mandolin or a cheese slicer. Take 2 lasagne sheets and fasten them together by overlapping the short side by 1 to 2 cm and ‘sticking’ this with a little ricotta. Then smear the top of the sheet with a generous layer of ricotta. Place 2 to 3 slices of zucchini on top and spread a little pesto on top, some finely chopped walnuts and the occasional basil leaf. Then roll up the smeared sheets, do this quite firmly but the ricotta should not be squeezed out. Cut the roll in half. Repeat with the rest.

Then you can start making the casserole. Divide the tomato sauce between the bottom of an ovenproof dish. Make sure you have a not too large bowl because you want the rolls to be in the sauce for a large part. Put half the rolls upright here.

Drizzle the rolls with the bechamel sauce and sprinkle with some chopped walnuts and the grated cheese. Then place the casserole with lasagne rolls in the oven for about half an hour.

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