Get out of the square: gorgeous Mediterranean lasagna rolls
Who said lasagna has to be rectangular?
The beloved and classic lasagna leaves, this time we decided to roll together with zucchini and tomato sauce.
In the face of this dish - no one will be able to stand
Brila, in collaboration with Brila
24/05/2022
Tuesday, 24 May 2022, 08:50 Updated: 08:54
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Mediterranean lasagna rolls.
Impressive dish for the holiday table (Photo: Alon Mesika, Styling: Yael Magen)
Lasagna, is one of the most beloved foods of all time, there is no arguing about it, and its solid status, we have no intention of appealing.
But have you ever considered turning the square lasagna leaves into rolls?
This stunning idea, will make the look of lasagna, another daily meal, a truly impressive dish for the Pentecost table.
The rolls of pasta, wrapped in strips of zucchini, and with tomato sauce, and parmesan of course, create an irresistible dish, both in terms of great looks and taste.
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Mediterranean lasagna rolls
Recipe By: Brilla
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30 minutes work
90 minutes total
Medium difficulty
Diameter 24 cm
Italian
vegetarian
Recipes for Shavuot
milky
pasta
kosher
Lasagna rolls (Photo: Alon Mesika, Styling: Yael Magen)
Ingredients
For a round mold 22-24 cm:
1 pack of lasagna leaves
4 medium zucchini sliced lengthwise into thin slices
Brushed olive oil
Salt
pepper
2 jarsBarilla tomato basil sauce
½ Buckwheat
100 g grated parmesan
For the stuffing:
500 grams of ricotta
200 goat grapefruit
1 cup grated mozzarella
2 cloves crushed garlic
A handful of chopped basil leaves or chopped parsley
Salt to taste
Black pepper to taste
Brushed olive oil
For the conversion table, click here>
Preparation
How to make Mediterranean lasagna rolls?
1
Prepare the zucchini:
Preheat oven to 200 degrees and line an oven pan with baking paper.
Arrange the zucchini slices in a pan, brush with olive oil, season with salt and pepper and bake for about 12 minutes until the zucchini begins to soften and turns slightly golden.
Remove from the oven and lower the heat to 180 degrees.
3 At the same time bring to a boil a large pot with water and cook the lasagna leaves for about 5 minutes to partially soften.
Carefully remove from the pot, arrange in one layer without overlapping on a tray lined with baking paper and brush with a little olive oil.
4
Prepare the stuffing:
Mix all the ingredients in a bowl, except the olive oil, to a uniform mixture and keep in the refrigerator until the dish is assembled.
5
Prepare the rolls:
Spread a uniform and not too thick layer of the filling on each lasagna leaf.
Place over 2 slices of zucchini and roll into rolls.
6 If using a springform pan, wrap it in foil on the outside.
Pour a jar and a half of the tomato sauce into the bottom of the pan, add the water and mix lightly.
Place the stuffed rolls densely but not close to the side of the mold.
Drizzle over the rest of the tomato sauce and sprinkle with the parmesan.
7 Bake for about 40 minutes until nicely golden.
Check in the middle and if necessary add some more liquid to the mold.
8 Garnish with basil leaves and serve immediately.
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Tags
Brilla
Lasagna
Zucchini
Tomatoes
recipe
