Video Recipe | Veggie Chilli Lasagna Roll-Ups | WW UK
Veggie chilli lasagne roll-ups
With 6000 miles between them, closing the gap between indulgent Italian cuisine and fiery Mexican food is ambitious – but not impossible. Behold, a flavoursome fusion dish that blends the essence of Italy with a spicy kick straight out of Mexico!
Simple, surprising and deliciously guilt-free, these international Chilli Lasagne Roll-Ups are a real treat for your taste buds and low in SmartPoints® too.
|1 tablespoons Olive Oil|
|2 clove(s) Garlic|
|1 large Onion(s), diced|
|3 medium Peppers, All Types, diced|
|300 g Mushrooms, diced|
|1 teaspoons, level Ground Cumin|
|1 teaspoons, level Cayenne Pepper|
|1 teaspoons, level Paprika, smoked|
|1 teaspoons, level Oregano, Dried|
|1 can(s), large, drained Kidney Beans, cooked, drained|
|250 g Morrisons Italian Fresh Lasagne Sheets, 6 sheets|
|2 ball(s) Light Mozzarella, 2 x 125g, torn|
|35 g Vegetarian Parmesan Style Hard Cheese|
|1 can(s), large Tinned Tomatoes|
|1 teaspoons Salt|
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.
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.
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.
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.