This flavorful appetizer will be a hit on your holiday table. Very tender and tasty rolls with three types of cheese, soaked in Italian tomato sauce. If necessary, they can be reheated in a sauce before serving.
Do you want to please your guests and households with such a culinary delight? It couldn’t be easier! Here is a detailed recipe for how to make lasagna rolls. Choose lasagna sheets from durum wheat. The appetizer turns out to be juicy, tender, satisfying, and very tasty!
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Pasta |
| Cuisine | Italian |
Ingredients
Ingredients- Lasagne Leaf – 6 Pieces
- Zucchini – 1 Piece
- Garlic – 2-3 Cloves
- Egg – 1 Piece
- Ricotta – 100 Grams
- Salt – To taste
- Pepper – To taste
- Parmesan – 100 Gram
- Marinara Tomato Sauce – 1 Glass
- Mozzarella – 100 Grams
Instructions
- Prepare the required foods. Wash vegetables, peel. Boil lasagna sheets until half cooked, fold on a sieve.
- Grate zucchini, squeeze. Chop the garlic. Heat vegetable oil in a skillet. Simmer the zucchini and garlic in a pan until the liquid evaporates. Mix the egg, ricotta, salt, and pepper, add to the pan and stir until smooth. Then add grated cheese, chopped herbs, mix.
- Place the filling on the lasagna sheet and roll into a roll.
- Pour the tomato sauce into a baking dish. Dip the stuffed lasagna rolls and sprinkle with grated mozzarella on top.
- Bake in an oven preheated to 180 until the mozzarella melts.
- Serve with chopped basil and green onions. Bon Appetit!
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