Vegetables and cheese lasagna rolls
- Preparation 1 h 10 min
- Cooking 45 min
- Servings 4 to 6
- Freezing Absolutely
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I love pasta but I especially like lasagna! These vegetable rolls are perfect. A good homemade sauce, lots of cheese and a ton of vegetables. I used a large baking tray for the photo but in fact, I should have placed the rolls in a Pyrex style dish. More effective to cover with cheese!
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Ingredients for the tomato sauce
- 1/4 cup olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 7 fresh tomatoes, cut into cubes
- 155 ml (5.5 oz) tomato paste
- 1 bay leaf
- 1 tablespoon white wine
- 2 teaspoons sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspon dried thyme
- Salt and pepper from the mill
Ingredients for the lasagna
- 12 uncooked lasagna
- Olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 10 white mushroom, finely chopped
- 1/2 cup zucchini, cut into small cubes
- 1/2 cup aubergine, diced
- 398ml of drained artichoke hearts, cut into small cubes (remove the toughest leaves)
- 1 teaspoon Italian herbs
- 1/2 teaspoon dried thyme
- 1 cup finely grated parmesan cheese
- 475g ricotta cheese
- 2 cups grated mozzarella cheese
- Salt and pepper from the mill
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Preparation
- Start by preparing the tomato sauce. In a medium saucepan, heat olive oil over medium heat and add onion and garlic. Cook for 3 to 4 minutes, stirring regularly.
- Add remaining ingredients, season with salt and pepper and mix. Simmer for 15 minutes. Remove the bay leaves and puree the sauce with a blender. Set aside.
- Preheat the oven to 400 °F.
- In a large sauce pan filled with boiling salted water, cook pasta al dente following instructions on the package. Pour into a colander and drain well. Add a thin stream of olive oil and toss gently to coat. Set aside.
- In the same saucepan over medium heat, add a dash of olive oil followed by onion and garlic. Cook for 3 to 4 minutes, stirring.
- With the exception of parmesan and ricotta, add the remaining ingredients and season with salt and pepper. Stir and continue cooking for 7 to 8 minutes while stirring. Pour into a large bowl and let cool for 10 minutes. Add parmesan and ricotta and mix well.
- Place the lasagna on a work surface and spread the mixture over the pasta. Roll tight and set aside.
- Pour 1 ou 2 ladles of sauce in the bottom of a baking dish and place the lasagna rolls upright, close and next to one and other. Drizzle with sauce to taste and bury with mozzarella cheese.
- Place in the oven and cook for 12 minutes until warm. Put the oven to GRILL and cook for 2 to 3 minutes or until the cheese is golden!
Our sommeliers suggest
Carpineto Chianti Classico
Tuscany, Italy
This Chianti Classico, made mostly from sangiovese, offers notes of cherry and a lovely freshness. That freshness reaches for the acidity of the tomato sauce instead of clashing with it, and its fruit gets along well with the basil and oregano. The vegetables, ricotta and mozzarella round everything out. The kind of meal where you go back for more!
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CRBS, Boswell, 5.5%
The sauce is made of fresh tomatoes that are barely sweet, and the filling is carried by three melted cheeses with not an ounce of meat to cushion it. The saison arrives dry and peppery, with a tight bubble that cuts through the ricotta instead of lying down in it. Its pepper follows the thyme and oregano, and its dry finish leaves the artichoke alone instead of waking up its bitterness.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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