Preheat oven to 205 ° C (400 ° F).
Rolled vegetarian lasagna
Rolled vegetarian lasagna
Preparation
1
2
Cut long zucchini ribbons using a mandolin or a thrift. Ribbons must be thin enough to roll easily.
3
Couper les poivrons rouges rôtis en dés et les éponger avec du papier absorbant.
4
In a bowl, mix ricotta cheese with half of parmesan, bread crumbs, egg and roasted red peppers. Salt and pepper.
5
Top each zucchini slice with about 30 ml (2 tablespoons) of ricotta cheese. Roll to get a cylinder.
6
In a 33 cm x 23 cm (13 “x 9”) baking dish, pour the tofu sauce. Place the zucchini rolls in the dish. Sprinkle with remaining parmesan cheese.
7
Bake for 30 to 35 minutes.
8
If desired, garnish with basil leaves when serving.