Mushroom and Spinach Lasagne Rolls with Pepper Sauce
Tender pasta rolls packed with browned mushrooms, spinach and ricotta, baked in a sweet roasted red pepper and tomato sauce.
Ingredients
Serves 4- 4red peppers, about 650g, deseeded and sliced
- 3 tbspolive oil
- 1onion, finely chopped
- 500mlpassata
- 1 tspdried oregano
- Fine salt, to taste
- Black pepper, to taste
- 600gchestnut mushrooms, finely chopped
- 3garlic cloves, finely chopped
- 250gbaby spinach
- 250gricotta
- 40gvegetarian hard cheese, finely grated
- ¼ tspfinely grated nutmeg
- 20gbasil leaves, hand-torn into small irregular pieces
- 250gfresh lasagne sheets, about 12 sheets
- 125gmozzarella, torn into small pieces
Method
- Heat the oven to 220°C, or 200°C fan. Toss the red peppers with 1 tbsp olive oil, salt and pepper in a roasting tin, then roast for 30 minutes until collapsed and browned at the edges.
- While the peppers roast, heat 1 tbsp olive oil in a large frying pan over a high heat. Cook the mushrooms for 12 minutes until their liquid has cooked away and they are deeply browned, stirring only now and then so they can catch.
- Add the garlic and cook for 1 minute until fragrant, then add the spinach in handfuls. Cook for 2 minutes until wilted, tip everything into a bowl and leave for 10 minutes until just warm.
- Stir the ricotta, 25g vegetarian hard cheese, nutmeg and torn basil through the mushroom mixture. Season with black pepper and a little salt; the filling should be thick enough to sit on a spoon without spreading.
- Lower the oven to 200°C, or 180°C fan. Return the frying pan to a medium heat with the remaining olive oil and cook the onion for 8 minutes until soft and lightly golden.
- Add the roasted peppers, passata and oregano. Simmer for 10 minutes until thickened and glossy, crushing some of the pepper strips against the side of the pan with a wooden spoon. Season with salt and pepper.
- Spoon half the pepper sauce into a 30cm x 20cm baking dish. If the fresh lasagne sheets resist bending, soften them in simmering water for 30 seconds and lay them on a clean tea towel. Lay out the sheets, spread the filling evenly between them, then roll each sheet up from a short end. Arrange the rolls seam-side down in the dish and spoon over the remaining sauce.
- Scatter over the mozzarella and remaining vegetarian hard cheese. Bake for 30 minutes until bubbling at the centre and golden in patches, then rest for 10 minutes until the sauce settles around the rolls.
Per serving
- kcal
- 459
- protein
- 27g
- fibre
- 9.8g
- carbs
- 34.7g
- fat
- 25.5g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.