About this recipe:The 'florentine' cuisine style (of Florence, Italy), meaning that spinach features prominently in the dish, lends itself supremely well to these lasagne pasta rolls. The lovely tomato-based veg, herb and cheese filling bakes beautifully in the mozzarella and Parmesan-covered pasta rolls for a vegetarian main you'll want to make again and again!
450g lasagne sheets
2 tablespoons butter
100g chopped red pepper
50g chopped fresh mushrooms
300g chopped onion
450g small curd cottage cheese
570g frozen chopped spinach
2 eggs, lightly beaten
6 tablespoons grated Parmesan cheese, divided
1 teaspoon ground black pepper
2 teaspoons dried marjoram
1 teaspoon caster sugar
1/2 teaspoon garlic granules
75g grated mozarella cheese
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4.
Bring a large pot of water to the boil. Add lasagne pasta and cook for 8 to 10 minutes or until al dente; drain and pat dry.
In a large frying pan sauté in butter the red pepper, mushrooms and onion until tender. In a bowl combine the sautéed vegetable mixture, cottage cheese, spinach, eggs, 4 tablespoons of the Parmesan cheese and pepper; mix well.
In a large frying pan heat passata, marjoram, sugar and garlic granules for 5 minutes.
Spread 150g filling on each pasta sheet. Roll up and place in greased 20x30cm baking dish. Pour passata mixture over lasagne rolls. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Cover and bake in a preheated oven for 40 minutes.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.