Vegetable Lasagne Roll Ups
- 250 g ricotta cheese
- 1 lemon zested
- 75 g Parmesan
- 1 garlic clove
- 1 packet of fresh lasagne sheets
- 1 large aubergine sliced lengthways
- 100 g spinach
For the Tomato Sauce:
- 1 Knorr Vegetable Stock Pot
- 400 ml water
- 1 tbsp olive oil
- 1 onion diced
- 1 garlic clove minced
- 1 carrot diced
- 4 thyme sprigs leaves picked
- 2 400 g tinned chopped tomatoes
Preheat the oven to 200c/180c Fan.
Add olive oil to a large pan and sweat the onion, 1 clove of garlic, carrot and thyme.
Add the tinned tomatoes, 400ml of water and a Knorr Vegetable Stock Pot.
Bring to a gentle simmer over a low-medium heat and allow to cook for 20 minutes until soft.
Stir the ricotta using a wooden spoon and fold through the remaining clove of garlic, lemon zest and 75g of grated parmesan.
Lay your fresh lasagne sheets out across a clean surface. Spread each sheet with the ricotta mix and top with a slice of aubergine and a few fresh spinach leaves. Roll the lasagne sheets into swirls.
Pour the tomato sauce into an oven dish, filling the dish half full. Arrange the lasagne swirls on top of the sauce so that they fill the rest of the dish.
Bake in the oven for 30 minutes.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||554.944 kcal|
|Protein (g)||24.809 g|
|Sugar (g)||15.307 g|
|Fat (g)||17.8 g|
|Fibre (g)||12.059 g|
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