- 4 red capsicum
- 3 medium courgette, thinly sliced lengthwise
- ½ cup pesto
- 1 cup baby spinach leaves
- 690g bottle passata sauce
- 2 tablespoons pinenuts
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blta416d1a72150e1a7/635f6df864a67054dd8c6a57/Pesto-Zucchini-Roll-Up-Lasagna-3.png?width=910&height=400&format=png&quality=95&crop=910%3A400)
Pesto courgette roll up lasagne
Serves: 4
Prep: 30
Cook: 30
Ingredients
Method
Step 1
Place whole capsicum on a lined baking tray and bake in a hot oven, 200°C, for 30 minutes or until charred and blistered. Remove from oven and place in paper bag to cool. Remove skin from capsicum and slice as wide as the courgette.Step 2
Cut courgette into thin slices lengthwise.Step 3
Spread pesto over the courgette slices, top with a few baby spinach leaves and a slice of capsicum. Roll up.Step 4
Place a small amount of passata sauce in a square ovenproof dish. Arrange courgette rolls, filling side up, and pour over remaining sauce.Step 5
Sprinkle with pinenuts and bake in a moderate oven, 180°C, for 20-30 minutes. Serve with a green salad. Serves 4.
Tips
- Use medium sized thick courgette as they work the best when rolled up.
- A mandoline on a thin slicing blade cuts these courgette ribbons beautifully, otherwise cut thinly with a sharp knife.
- Great gluten free option.