Veggie chilli lasagne roll ups
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Closing the gap between Italy and Mexico is no mean feat. It’s 6,000 miles, after all. However, we have brought together the flavours from both of these foodie favourites and created delicious chilli lasagne roll-ups.
Ingredients
Olive Oil
1 tablespoon(s)
Garlic
2 clove(s)
Onion
1 large, diced
Peppers, all types
3 medium, diced
Mushrooms
300 g, diced
Ground Cumin
1 teaspoon(s), level
Cayenne Pepper
1 teaspoon(s), level
Paprika
1 teaspoon(s), level, smoked
Oregano, Dried
1 teaspoon(s), level
Salt
1 teaspoon(s)
Tinned Tomatoes
1 can(s), large
Kidney Beans, cooked
1 can(s), large, drained, drained
Lasagne sheets, fresh
250 g
Light Mozzarella
2 individual, 2 x 125g, torn
Vegetarian parmesan style hard cheese
35 g
Instructions
1
Heat a nonstick pan over a medium heat. Cook the garlic briefly in the olive oil before adding the onion, peppers and mushrooms. Cook together for 8-10 minutes until they have softened and released most of their liquid.
2
Add the spices, oregano and salt, stir everything together then add the tomatoes and kidney beans. Season to taste, then set aside to cool. Preheat the oven to 200°C/180°C fan/gas mark 6.
3
Take the fresh lasagna sheets, slice each one in half and lay on a flat surface. Spread the cooled chilli mixture over each sheet and sprinkle with a little of the Italian cheese and mozzarella.
4
Carefully roll each one up, Lay them snugly in a baking dish and top with any remaining chilli, mozzarella and Italian cheese. Bake int the oven for 30 minutes, until the pasta sheets are tender and the cheese is melted and delicious.
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