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Zucchini lasagne roll-ups
Zucchini lasagne roll-ups
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Modern lasagna with cannellini beans for a hearty, protein-rich, meat-free vegetarian delight.
Ingredients:
  • 5 large zucchini
  • 1 tbsp olive oil
  • 3 green shallots, thinly sliced
  • 1 bunch English spinach, rinsed, chopped
  • 400g can Cannellini Beans, drained, rinsed
  • 150g (1 cup) frozen peas, thawed
  • 120g feta, crumbled
  • 2 tbsp chopped fresh dill, plus extra, to serve
  • 40g (1/2 cup) finely grated parmesan (or vegetarian hard cheese)
  • 250ml (1 cup) Mutti Tomato Passata
  • 55g (1/2 cup) grated four cheese blend
Instructions:
  • Preheat your oven to 180C/160C fan forced, then grease a 18 x 28cm baking dish. Use a vegetable peeler to create thin zucchini ribbons.
  • In a large frying pan over medium-high heat, heat the oil. Add shallot and garlic, cook for 1 minute until aromatic. Add spinach and cook for 2-3 minutes until wilted. Stir in cannellini beans and peas, cook for 1 minute, then remove from heat. Lightly mash the mixture with a fork and stir in feta, dill, and half the parmesan. Season generously.
  • - Spread half of the passata onto the base of the dish. - Roll a tablespoon of the bean mixture in a zucchini ribbon and place it in the dish, upright. Repeat with the rest of the bean mixture and zucchini. - Spoon the remaining passata over the layers. - Sprinkle with the four-cheese blend and the rest of the parmesan or vegetarian hard cheese.
  • Bake for 30 minutes until the cheese is gooey and the zucchini is soft. Finish with a sprinkle of extra dill on top.

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