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Creamy Aubergine Lasagna Rolls

By Becca Pusey •


A twist on the traditional lasagna dish for the whole family to enjoy. Created by Becca John, this recipe uses rolled fresh lasagna sheets and is quick and easy to make.


Pasta has always been one of my absolute favourite foods - lasagne especially. You can't beat that combination of creamy cheesiness and rich tomato sauce. However, it's never been something that I've made too often - it's always seemed a bit labour intensive, and while I do enjoy spending a few hours on end in the kitchen, most of the time I'm looking to make something a bit quicker.


 

Enter: creamy aubergine lasagne rolls! I designed this recipe to be not only delicious, but quick and easy to prepare and serve. They don't take long to put together, and since they're made in individual rolls rather than as one big slab, they're a lot easier to dish up too - never again will I ruin the lasagne I've just spent hours making by tugging an entire sheet of pasta out from the middle of the pan because I didn't manage to cut through it fully (a problem that occurs pretty much every time I make lasagne).

This recipe starts with a simple mixture of onion, garlic and aubergine, which is combined with some creamy ricotta. Since the recipe uses fresh lasagne sheets rather than the brittle dried ones, it takes just a couple of minutes to roll them up, with no pre-cooking of the pasta required. Then pour over your passata, top with some grated mozzarella, and you're done. Delish!


Creamy Aubergine Lasagna Rolls

 
Serves 2-4

Ingredients:

1tbsp oil

1 small onion sliced thinly

2 cloves garlic,
minced
1 medium aubergine diced or cut into thin strips

Salt

Black pepper

125g ricotta

1/2 tbsp sun-dried tomato pesto

175g fresh lasagne sheets

200g passata

75g fresh mozzarella, grated

Instructions:

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Heat the oil in a large frying pan, and add the onion, garlic and aubergine. Cook over a medium-low heat for 5-10 minutes, until the vegetables are very soft. Season generously, and add the ricotta and pesto. Mix to combine.

Cut the lasagne sheets into strips measuring around 3 inches wide - my lasagne came in 4 large sheets, so I just cut each sheet in half lengthwise to make 8 strips. You may decide to cut your sheets a bit differently, depending on how many you have / what shape they are.

Add a couple of tablespoons of passata to the bottom of your baking dish (mine measured around 8 x 6 inches), and spread it around. This is just to stop the lasagne rolls from sticking.

Spoon some of the aubergine mixture onto the end of one of the strips of lasagne (I had 8 strips of lasagne, so I used 1/8 of the mixture), and roll it up. Place into the baking dish seam-side down. Repeat with the remaining lasagne and aubergine. Pour over the remaining passata, and top with the grated mozzarella. Cover the dish with foil, and bake for 30 minutes, then remove the foil and cook for a further 10 minutes to crisp up the cheese.


Inspired? For more pasta dishes visit Great British Chefs
 

Comments


Becca Pusey

Liverpool-based Becca is the writer of the food blog Amuse Your Bouche, and specialises in simple vegetarian recipes that anyone can create, regardless of their cooking ability. She loves anything with cheese, vegetables, and a bit more cheese. She runs her blog alongside her day job as a Primary School teacher.

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