Sometimes we all can use something carby and cheesy,
something steaming hot,
something with tomato sauce and maybe even some veggies tossed in…
Sometimes the only thing that can make you smile is a good old pasta fix
Now, don’t get all disappointed on seeing this blob with some tomato sauce
Didn’t your mum ever tell you not to judge a book by its cover…
- 2 carrots
- 1 zucchini
- 1 celery stalk
- 8 pieces of lasagne or 8 cannelloni tubes
- 400 gr of ricotta/goat’s cheese/ ‘Brabantse hoeve kaas’
- 250 ml of tomato sauce*
- pepper, salt, rosemary, thym
- optional: grated cheese
* for the tomato sauce you can use your everyday bolognaise sauce or maybe a store-bought tomato sauce variety
Clean the veggies and dice them, steam or cook them for about 10 minutes.
Cook the lasagna/cannelloni tubes in salted water for 5 minutes, place them on a couple of kitchen towels afterwards.
In the meantime stir the veggies under the cheese and season.
If you have cannelloni tubes fill them with the cheese mixture, if you’re using lasagna sheets, put about 2 T of the cheese mixture on one side of the lasagna sheet and roll it up in order to get a tube filled with the cheese mixture (kind of how you would roll up sushi).
Grease an oven proof casserole and preheat the oven to 200°C ( 390 F).
Place the lasagna roll-ups in this casserole and pour the tomato sauce on top of it. Feel free to top this off with some grated cheese.
Bake for 10 to 15 minutes.
I’ll let you in on a little secret: the leftovers taste even better than the freshly made stuff.
Is it just me, or does pasta always taste better the day after making it?!
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