Baked Lasagne Rolls

Name: Baked Lasagne Rolls
Ingredients: 1 x 16 oz package lasagne noodles; 1 tbsp olive oil; 1 None onion, peeled and finely diced; 2 cloves garlic, peeled and finely chopped; 2 None zucchini, peeled and diced; 3 sprigs rosemary, finely chopped; 1 bunch thyme, finely chopped; 2 x 14.5 oz cans crushed tomatoes; 3 oz green olives, pitted and sliced; 1 x 14 oz can artichoke hearts, diced; 1 tbsp butter; 2 tbsp all-purpose flour; 2/3 cup milk; 3/4 cup vegetable stock; 1 oz Mozzarella, grated; None None rosemary leaves, to garnish

16 ingredients

3 steps

Ingredients

1 x 16 oz package lasagne noodles
1 tbsp olive oil
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
2 None zucchini, peeled and diced
3 sprigs rosemary, finely chopped
1 bunch thyme, finely chopped
2 x 14.5 oz cans crushed tomatoes
3 oz green olives, pitted and sliced
1 x 14 oz can artichoke hearts, diced
1 tbsp butter
2 tbsp all-purpose flour
2/3 cup milk
3/4 cup vegetable stock
1 oz Mozzarella, grated
None None rosemary leaves, to garnish

Directions

1

Preheat oven to 400°F. Cook lasagne in boiling salted water for 4-5 mins, then drain. Heat oil in a saucepan and saute onion and garlic. Add zucchini and herbs and saute briefly. Add tomatoes, olives and artichokes, and season to taste.
2

Melt butter in a saucepan and slowly incorporate the flour. Add milk and stock. Simmer, while stirring constantly, and season.
3

Put a little filling in the middle of each lasagne sheet and make into a roll. Arrange lasagne rolls in a greased baking dish and cover with remaining vegetable sauce and the white sauce. Sprinkle with cheese and bake for 35 mins. Garnish with rosemary and serve.