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Pesto courgette roll up lasagne

Serves: 4
Prep: 30
Cook: 30

    Rolling the ingredients in the strips of courgette to form pinwheels and baking them in a tomato sauce gives a new feel to a family favourite.

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    • 4 red capsicum
    • 3 medium courgette, thinly sliced lengthwise
    • ½ cup pesto
    • 1 cup baby spinach leaves
    • 690g bottle passata sauce
    • 2 tablespoons pinenuts


    1. Place whole capsicum on a lined baking tray and bake in a hot oven, 200°C, for 30 minutes or until charred and blistered. Remove from oven and place in paper bag to cool. Remove skin from capsicum and slice as wide as the courgette.
    2. Cut courgette into thin slices lengthwise.
    3. Spread pesto over the courgette slices, top with a few baby spinach leaves and a slice of capsicum. Roll up.
    4. Place a small amount of passata sauce in a square ovenproof dish. Arrange courgette rolls, filling side up, and pour over remaining sauce.
    5. Sprinkle with pinenuts and bake in a moderate oven, 180°C, for 20-30 minutes. Serve with a green salad. Serves 4.


    • Use medium sized thick courgette as they work the best when rolled up.
    • A mandoline on a thin slicing blade cuts these courgette ribbons beautifully, otherwise cut thinly with a sharp knife.
    • Great gluten free option.

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