Lasagne is one of my biggest conundrums. It’s oh-so-delicious, but it’s also oh-so-labour-intensive.
Make a white sauce; make a tomato sauce; make your veggie filling; layer, layer, layer.
None of these things are particularly difficult on their own, but when you have to do them all simultaneously, it can become a bit of a headache. Even when it’s all cooked and ready to serve, I still manage to make a mess – somehow cutting through several layers of pasta is too difficult for my stupid hands and I end up dragging an entire sheet of lasagne out from the middle of my beautifully layered dish (please tell me someone else does this too?).
All of this culminates in my life containing far less lasagne than I would like.
The solution: these creamy aubergine lasagne rolls. They’re designed to make your lasagne-making experience a walk in the park.
The vegetable mixture is cooked up, and then a few big spoonfuls of ricotta are mixed right in – no white sauce to faff about with. I used passata straight out of the carton instead of simmering a tomato sauce for ages – by the time you’ve added all your other ingredients, you can’t even tell.
And, my favourite part: instead of layering it all up, I made these adorable little lasagne rolls. They’re about as much effort to put together as the layered version, but so much easier to serve – everyone gets their own little rolls, which you can scoop straight out of the pan with no trouble. No more sawing through al dente lasagne sheets!
Aren’t they cute?
(No? Just me?)
The point is, this version was so much quicker and easier to make than normal lasagne. I definitely enjoy making lasagne on occasions when I have some time to spare, but this version is far more suitable for a weeknight.
You can find the recipe over at Great British Chefs.
I think I might be obsessed with lasagne rolls now. What’s your favourite variety of lasagne – what should I try next?