Name: Stuffed lasagne rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: About 8-10 lasagne sheets (can be gluten-free); 100g mushroom; 2 cloves of garlic; 2 handfuls of chopped curly kale or spinach; 1 cup of chopped roasted/grilled chicken or turkey pieces; About 200g ricotta cheese; Pinch of cayenne pepper; For the tomato sauce:; 1 onion, chopped; 1 celery stalk, chopped; 1 clove of garlic, chopped; 1 small carrot, chopped; 1 litre of passata; 1 tsp cane sugar; 1 handful of flat parsley leaves; Salt & pepper; Olive oil

Stuffed lasagne rolls

3 Jan 2017

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

Lasagne sheets can be used to make rolls which you can stuff with all sorts of things. I made these stuffed lasagne rolls using leftover roast turkey - but chicken, pork, beef, lamb or baked salmon would works just as well. Just add some veggies and pour over some tomato sauce and it’s ready to go into the oven. I’ve made a special tomato sauce for the recipe, but feel free to use any ready-made or shop bought sauce. Also, I used gluten-free lasagne sheets, which take a bit longer to blanch and the normal wheat-based ones are a bit easier to work with. Given that most of the dish can be prepared in advance, this is an ideal dish for informal dinner parties.

Ingredients

About 8-10 lasagne sheets (can be gluten-free)
100g mushroom
2 cloves of garlic
2 handfuls of chopped curly kale or spinach
1 cup of chopped roasted/grilled chicken or turkey pieces
About 200g ricotta cheese
Pinch of cayenne pepper
For the tomato sauce:
1 onion, chopped
1 celery stalk, chopped
1 clove of garlic, chopped
1 small carrot, chopped
1 litre of passata
1 tsp cane sugar
1 handful of flat parsley leaves
Salt & pepper
Olive oil

Instructions

First make the tomato sauce if not using a ready-made version. Gently sauté the onion, garlic, celery and carrot over low heat for 10 minutes. Add the passata and sugar, then season to taste. Cook for about 20-30 minutes until the vegetables are soft. Taste and adjust the sweetness & seasoning. Using a hand-held blender, whizz it into a thick sauce, then set aside.
Finely chop the mushroom and garlic. Heat 1 Tbsp of olive oil in a saucepan and gently sauté the mushroom and garlic. Add the kale/spinach, and steam under a lid for about 5 minutes until the kale/spinach has welted. Mix in the chicken, let it cool. Mix in enough ricotta to have a thick filling. Add the cayenne and plenty of seasoning.
When you're ready to bake the dish, set the oven to 200°C.
Boil some water in a large saucepan. When it’s boiling slide in a few sheets of lasagne and blanche for 3-5 minutes, until al dente. Place the sheets onto a plate, add some stuffing, then roll them up. Meanwhile blanch the rest of the lasagne sheets.
Spoon a layer of tomato sauce in a deep baking dish. Place the rolls neatly and tightly next to each other then pour over the tomato sauce. Sprinkle with Parmesan and bake for 20-25 minutes until the top is golden.
Serve with a green salad.