Pesto courgette roll up lasagne
Prep
30 min
Cook
30 min
Serves
4
Skill
Vegetarian
Prep
30 min
Cook
30 min
Serves
4
Skill
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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Ingredients
- 4 red capsicum
- 3 medium courgette, thinly sliced lengthwise
- ½ cup pesto
- 1 cup baby spinach leaves
- 690g bottle passata sauce
- 2 tablespoons pinenuts
Nutrition per serving
1832 kJ
energy kj
12.7 g
protein
3.8 g
saturated fat
12.9 g
dietary fibre
28.2 g
carbohydrate
25.2 g
sugars
507 mg
sodium
Method
- 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.
- Cut courgette into thin slices lengthwise.
- Spread pesto over the courgette slices, top with a few baby spinach leaves and a slice of capsicum. Roll up.
- Place a small amount of passata sauce in a square ovenproof dish. Arrange courgette rolls, filling side up, and pour over remaining sauce.
- Sprinkle with pinenuts and bake in a moderate oven, 180°C, for 20-30 minutes. Serve with a green salad. Serves 4.
- 4 red capsicum
- 3 medium courgette, thinly sliced lengthwise
- ½ cup pesto
- 1 cup baby spinach leaves
- 690g bottle passata sauce
- 2 tablespoons pinenuts
Nutrition per serving
1832 kJ
energy kj
12.7 g
protein
3.8 g
saturated fat
12.9 g
dietary fibre
28.2 g
carbohydrate
25.2 g
sugars
507 mg
sodium
- 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.
- Cut courgette into thin slices lengthwise.
- Spread pesto over the courgette slices, top with a few baby spinach leaves and a slice of capsicum. Roll up.
- Place a small amount of passata sauce in a square ovenproof dish. Arrange courgette rolls, filling side up, and pour over remaining sauce.
- Sprinkle with pinenuts and bake in a moderate oven, 180°C, for 20-30 minutes. Serve with a green salad. Serves 4.