Lasagne or Aubergine Rolls -carbs or no carbs

So, with all the raging debate going on about the high protein diet and so many friends and acquaintances following the diet, I am right at the forefront with an alternative for you. I made these rolls the first time with the pasta, and the second time round with grilled aubergines. I preferred the aubergines as I found them more tasty. This is a slightly fiddly recipe, but manageable.




Basil and Ricotta stuffed Rolls


Serves 2
Sauce:
1T olive oil
1 x 400g can tomatoes
30g tomato paste
1/2 cup vegetable stock
1tsp honey
salt and pepper
20g fresh basil, chopped

Filling:
1T olive oil
4 zucchini - grated
200g ricotta cheese
30g Parmesan cheese, grated
salt and pepper
6 lasagne sheets (green looks nice) OR
2 aubergines
60g Parmesan cheese, grated, extra


Preheat the oven to 180C. Place all the sauce ingredients except the basil in a small saucepan, bring to a simmer, cover and cook for 20 minutes. Season and add basil. Set aside (You could use your own favourite tomato sauce)
Filling: Heat olive oil in a pan, add grated zucchini and gently stir fry for 5 minutes. Remove from heat , cool and add ricotta, parmesan and seasoning.
Lasagna sheets:Boil a large pot of water with salt, add lasagna sheet and boil for 8 minutes, drain in colander and refresh with cold water. Place sheets on work surface and spread with filling mix. Roll up like a swiss roll and cut the roll in half. Repeat till all the filling is used up.
Aubergines: Peel and slice the aubs into approximarely 5mm slices lengthways. Brush with olive oil, season and fry in a grill pan till done on both sides, about 2 minutes. Continue as above but don't slice in half.
Assemble: Place the tomato mix in a baking dish, press the halved lasagna rolls into the sauce (upright), or the aubergine rolls lying flat, cover with foil and bake for 25 min. Remove foil, sprinkle extra Parmesan and bake briefly to melt and brown slightly.

Its actually quite simple and very tasty. I hope you enoy it xx

Original recipe adapted from Fair Lady magazine November 2013