I love sitting down with a comforting bowl of pasta. These Vegetable Lasagna Roll Ups are a great twist on a classic pasta dish. The rich tomatoes sauce is rolled up in fresh pasta sheets and covered in creamy white sauce and melted cheese.

INGREDIENTS

1 Packet Fresh Lasagna Sheets

2 Red Onions

1 Tin Green Lentils

2 Tins Chopped Tomatoes

1 Tablespoon Garlic Puree

1/2 Jar White Sauce (I used Tesco’s FreeFrom)

3 Handfuls of Grated Cheese (I used Violife)

1 Tablespoon Oregano

1 Tablespoon Basil

1 Tablespoon Mixed Herbs

METHOD

Dice the onions, add to a large pan with garlic, oregano, basil, mixed herbs and olive oil.

Put the pan over a medium heat until the onions start to soften.

Add the tins of lentils and tomatoes to the pan.

Mix everything together and leave to simmer , stirring occasionally until the sauce reduces by a third to half.

Take the sauce off the heat and leave to cool slightly.

Slice the fresh lasagna sheets in half lengthways.

Take one to two tablespoons of sauce and spread along each sheet of lasagna then roll the sheet up and place into an oven proof dish. I find it's better to use a smaller dish and pack the rolls tight together.

Once all your rolls are in the dish, pour over your white sauce, I would recommend taking a knife and jiggling the sauce between the rolls.

Sprinkle the cheese over the dish. Place the dish onto a tray and into the oven for approximately 35 minutes.

Serve hot.