Lasagne Rolls with Roasted Tomato and Aubergine

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

These roasted tomato and aubergine lasagne rolls offer a fresh, modern twist on a traditional Italian favourite. This vegetarian main dish replaces the heavy layers of a standard pasta bake with elegant, individual rolls filled with creamy ricotta and fragrant nutmeg. By roasting the plum tomatoes and aubergine first, you create a deeply savoury and intense sauce that perfectly complements the soft pasta and cheese filling.

Ideal for a weekend dinner or a sophisticated vegetarian option for guests, this dish is surprisingly simple to assemble once the vegetables are roasted. The combination of fresh ricotta and Parmigiano-Reggiano provides a light yet indulgent texture. Serve these golden pasta rolls straight from the oven with a crisp green salad and some crusty sourdough to soak up the juices from the slow-roasted tomatoes.

Ingredients for Lasagne Rolls with Roasted Tomato and Aubergine

1.1kg plum tomatoes, halved lengthwise
4 garlic cloves, peeled
6 tablespoons olive oil
1 1/2 כפיות מלח
1 כפית פלפל שחור
900g aubergine (preferably baby Italian), cut into 1-inch pieces
80ml water
450g ricotta (preferably fresh)
30g finely grated Parmigiano-Reggiano (120ml )
1 large egg yolk, lightly beaten
1/2 כפיות מלח
1/2 כפיות פלפל שחור
3/4 teaspoons freshly grated nutmeg
6 dried lasagne noodles (long, narrow, and curly-edged
not no-boil
170g )

How to make Lasagne Rolls with Roasted Tomato and Aubergine

Put oven racks in upper and lower thirds of oven and preheat oven to 218°C. Oil a 13- by 9-inch or other 3-quart glass or ceramic baking dish and a large shallow baking pan.

Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoons pepper in baking dish, then arrange tomatoes, cut sides up, in 1 layer. Toss aubergine with remaining 3 tablespoons oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper in baking pan.

Roast tomatoes and aubergine, switching position of dish and pan halfway through baking, until tomato skins are wrinkled and beginning to brown and aubergine is golden brown and tender, 50 minutes to 1 hour. Cool vegetables slightly in dish and pan on racks. (Leave oven on.)

When tomatoes and garlic are cool enough to handle, transfer to a cutting board (do not clean baking dish). Cut each tomato half lengthwise into 3 pieces and coarsely chop garlic. Transfer to a large bowl, then stir in aubergine and water.

Stir together all filling ingredients until combined well.

Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until tender. Drain in a colander and rinse under cold running water. Lay noodles flat on a clean kitchen towel and pat dry with paper towels, then cut in half crosswise (you will have 12 noodles).

Move upper oven rack to middle position.

Spread out half of vegetable mixture in uncleaned baking dish. Lay 4 noodles on a work surface, then spread 45ml filling evenly over each noodle. Roll up noodles tightly and put rolls, seam sides down and without touching, in vegetable mixture in dish. Make 8 more rolls with remaining noodles and filling in same manner, transferring to dish.

Lightly brush rolls with water, then spoon remaining vegetables over rolls. Cover dish tightly with foil and bake until heated through, about 20 minutes.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.