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Vegetarian Lasagna Rolls

Vegetarian Lasagna Rolls

  • Serves 4
  • Prep time 15 minutes
  • Cook time 30 minutes

Ingredients

  • Courgette
    2 Zucchinis, large
  • poivrons rouges rôtis
    80 ml (1/3 cup) Roasted red peppers
  • Ricotta
    1 container (475 g) Ricotta cheese
  • Parmesan râpé
    125 ml (1/2 cup) Grated parmesan
  • Sauce au tofu style maison Délices D'Autrefois
    1 jar (700 ml) Délices D’Autrefois homestyle tofu sauce

Also needed

  • 80 ml (1/3 cup) plain breadcrumbs
  • 1 egg

Optional

  • 30 ml (2 tbsp) small basil leaves

Steps

  1. Preheat the oven to 205°C (400°F).
  2. Use a mandoline or peeler to slice the zucchinis into long strips. The strips should be thin enough so that they can be easily rolled up.
  3. Dice the roasted red peppers and pat them dry with paper towels.
  4. In a bowl, mix the ricotta cheese with the breadcrumbs, egg, diced roasted red peppers and half of the parmesan. Season with salt and pepper.
  5. Place about 30 ml (2 tbsp) of the ricotta mix at the base of each slice of zucchini. Roll the zucchini into a cylinder.
  6. Pour the tofu sauce into a 33 cm x 23 cm (13 in. x 9 in.) baking dish. Place the zucchini rolls into the dish vertically. Sprinkle with the rest of the parmesan.
  7. Bake for 30 to 35 minutes.
  8. Garnish with basil leaves before serving, if desired.


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