Thursday, 19 June 2014

Roast pepper, chorizo and ricotta lasagne rolls

No not canelloni rolls, lasagne rolls. 

I'd decided to make a roast pepper and ricotta lasagne but as I was nosying through Pinterest earlier, I saw lasagne rolls so decided to redesign my lasagne.

This makes one large portion or can serve two with garlic bread and salad
Half a large onion
One fresh tomato
Two roasted peppers (jarred)
Three jarred red jalapeño slices (optional)
Half a tin of tomatoes
5 lasagne sheets
1 small tub of ricotta (95g)
90g chorizo
Some basil leaves

Start by putting a large pan of water on to boil.

Chop the onion and fry gently until softened. Chop the tomato and add to the onion with the peppers, tinned tomatoes, jalapeños (if adding) and some salt and pepper. Simmer over a medium heat for 15 minutes. It's quite a chunky thick sauce.

While it's simmering, slice the chorizo. Put the lasagne sheets into the boiling water and par boil until they're just softening. You don't want them overcooked but they don't need to be so hard that they don't roll up.

Preheat the oven to 200/180c fan.

Once the sheets are cooked, drain and let cool a few minutes. Take one sheet, spread on a 5th of the ricotta, add some chorizo slices and a basil leaf then roll and place in the cooking dish. 

Continue to do this with all the lasagne sheets then I just placed the extra chorizo pieces into the dish.

Cover the lasagne rolls with the tomato and pepper sauce and grate over as much Parmesan as you want. 

Bake for 20 minutes until golden and demolish 

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