Vegetables and cheese lasagna rolls

  • Preparation 1 h 10 min
  • Cooking 45 min
  • Servings 4 to 6
  • Freezing Absolutely


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



  • 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!