This is a great recipe to make with children on a rainy weekend because they can get totally involved and since zero precision is required it doesn’t matter how they end up – they always look and taste great!
You can make the pasta roll ups using fresh lasagne sheets or simply boil some dried ones in salted water until soft and malleable.
Then all you need to do is lay the sheets out on the counter and cut in half lengthways so when they ‘stand up’ they’re just about the same height as the dish they are going in.
You can use any ingredients for these so it’s a great recipe for using up fridge leftovers.
We used the leftover veggies from our fridge which included sweet potato, courgette, mushrooms, peppers and a little red onion – these were finely chopped up and then roasted in the oven until soft and a little crispy on the edges but you could easily just add to a pan and cook out in a little olive oil. We also had some roule cheese to use up which is soft and had a nice kick of herbs and garlic so we smeared this over the lasagne sheets and then topped with the veggies. You could use ricotta and spinach, or a bolognese and cheese sauce for a true lasagne roll up.
We added a tomato and basil sauce to the base before adding the roll ups to stop them sticking and drying out. You can make this from scratch (great recipe here) or buy a pre-made sauce.
Then all you need to do is roll them all up and place into an ovenware dish. You’ll probably find that quite a few bits are left behind when you pick them up – don’t worry just add them on top.
Top with more sauce and fresh mozzarella or parmesan – whatever you have in the fridge will work just fine. Bake in the oven for around 30 minutes. Garnish with fresh basil, salt and black pepper.
Tastes really good the next day too if there’s any leftovers.