16Ingredients
Calories
80Minutes

If you are vegetarian or have a friend who is, then this dish needs to be at the top of your "To Make" list. This delicious recipe for Vegetarian Pasta Rolls packs so much flavor into one dish, your taste buds will be on happiness overload. It combines hearty vegetables, cheeses, herbs and spices for a dish that is so good, even your meat-eating friends will enjoy it. While it may take time to prepare and cook, it will be well worth the wait. Be sure to serve it with your favorite salad and bread for a complete, heart-warming dinner.

Ingredients

  • 1 package lasagne sheets (fresh)
  • 2 eggplants
  • olive oil
  • rosemary
  • 1 tablespoon butter
  • 1 tablespoon flour
  • milk (25 cl.)
  • 50 grams parmesan cheese (grated)
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 jar sundried tomato tapenade (or pesto rosso, or dried tomato pesto)
  • 1 jar ricotta
  • green olives
  • pine nuts
  • basil
  • 1 jar tomato pulp

Directions

  1. Preheat oven to 350F.
  2. Heat salted water in a pot, when the water boils, cook the lasagna sheets for 2 minutes, one at a time.
  3. This step will allow the pasta to be softer and easier to handle and roll.
  4. Cut the eggplants into thin slices lengthwise.
  5. Arrange in a baking dish, brush with olive oil, and sprinkle with a little rosemary.
  6. Bake the eggplants for 10 minutes.
  7. In a saucepan, melt the butter, and then add the flour.
  8. Stir to form a paste.
  9. Add 1/2 the milk and stir until the sauce thickens.
  10. Add the remaining milk and continue stirring.
  11. Add 30 grams of grated Parmesan cheese.
  12. Season with salt and pepper. The sauce should not be too liquid.
  13. Spread the lasagna sheets on the work surface (rectangular shape the length of your baking dish).
  14. Spread the 1/2 of the Parmesan sauce on the lasagna, leaving 3 centimeters empty on each side to be able to roll.
  15. Arrange 1/2 of the eggplant on top of the sauce, and brush with 1/2 of the dried tomato tapenade.
  16. Cover with 1/2 of the ricotta, olives, pine nuts, and basil.
  17. Season with salt and pepper.
  18. Gently roll up lengthwise for a long thin roll of dough.
  19. Place the roll in the baking dish.
  20. Repeat the process for the second roll and place it in the dish next to the first one.
  21. Place 2 tablespoons of tomato sauce on top of each roll, and top with the remaining parmesan sauce.
  22. Bake for 40 minutes, if the rolls brown to quickly, cover with aluminum foil.
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