You can prep these rollups a day in advance and bake when needed
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | Makes 6 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 350 |
| Fat | 22.8g |
| Saturates | 9.3g |
| Protein | 15.3g |
| Carbs | 22.8g |
| Sugars | 5.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7. Grease a large 6-hole muffin tin.
Soak the lasagne sheets in a single layer in boiling salted water for 5 minutes. Drain.
Using a vegetable peeler, shave long thin pieces of courgette.
Working with one lasagne sheet at a time, slice each sheet in half lengthways. Take one half and attach it to the end of the other. You’ll be left with one long strip of pasta. Then lay the courgette sheets on top. Spread a spoonful of the Bolognese sauce and a spoonful of the alfredo sauce over the courgetti sheet. Roll up the lasagne sheet tightly. Place the roll in one cavity of the muffin tin. Repeat the process with the remaining ingredients.
Sprinkle the cheese over.
Bake for 15-20 minutes, or until golden and bubbly.
