Vegetable Rolls Recipe
I want to offer a recipe for rolls with vegetables with lasagna leaves. It turns out a hearty dish for dinner, lunch with stewed fragrant vegetables and a crispy cheese crust. From the vegetables that you have in the refrigerator, the rolls can be reheated the next day, also very tasty!
Servings 4
Cook Time 45 minutes
Ingredients
- 1 piece Eggplant
- 1 piece Zucchini
- 1/2 piece Onion
- 1 piece Carrot
- 1 piece Bulgarian pepper
- 6 cloves Garlic
- 3 tablespoons Vegetable oil
- 30 gram Butter
- 1 bunch Greens to taste
- Parmesan cheese to taste
- 250 ml Cream (20%)
- 1 tablespoon Corn starch
- 1 piece Broccoli
- 8 pieces Cherry tomatoes
- 4 pieces Pasta lasagma, pre-boil
- Salt to taste
- Black pepper to taste
Instructions
- We wash all the vegetables well, if you don't have the opportunity to peel them together with the peel, I peeled eggplants, zucchini and carrots. Cut eggplants, zucchini into cubes, grate carrots on a coarse grater, finely chop onion, diced bell pepper, finely chop garlic, pre-boil broccoli, cherry tomatoes cut into two parts, add salt, ground black pepper to taste, vegetable oil.
- Stir, simmer until the vegetables are soft, do not overcook. Add clean, finely chopped greens. Mix everything together.
- Lasagna - 4 pieces.
- Boil 4 lasagna leaves in hot water. It is advisable to roll out the lasagna hot with a vegetable filling, so the sheets will not break. I put on gloves, it wasn't very hot.
- Heat the cream on the stove, add salt, ground black pepper, squeeze 3 cloves of garlic through a garlic press, add 1 tablespoon of corn starch, butter, parmesan cheese, mix everything well.
- Put the rolls in the mold with hot cream. Sprinkle a small amount of cheese on top.
- Place the rolls in the oven at 180 °C for about 20-25 minutes until golden brown. Keep an eye on your oven. These are rolls from the oven.
- Rolls, very tasty, fragrant, crispy, cheesy!! Enjoy your meal!!!