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LASAGNA ROLLS DE CALABACÍN CON LENTEJAS Y RICOTTA

Lentils are great allies to replace meat. Its texture is very versatile and its flavor goes with everything, besides they have a high content of protein, fiber, vitamins and iron. 

Time
40 min
Servings
3 servings

2 jars of cooked lentils Luengo 

2 large zucchini 

1 garlic clove 

300 gr mushrooms 

250 gr ricotta

1 bunch of basil

Salt and pepper 

250 gr tomato sauce 

1 Slice zucchini lengthwise with a mandolin or peeler.

2 Sauté the garlic, onion and chopped mushrooms.

3 In a bowl mix the drained lentils with the ricotta, the sofrito, some chopped basil, salt and pepper to taste.

4 Place a couple of spoonfuls of the filling along the zucchini slices leaving the last two centimeters unfilled so that they close well. Carefully roll up one by one and set aside.

5 On a tray spread some tomato sauce, place the stuffed zucchini rolls one after the other, cover with some more tomato, mozzarella cheese and basil.

6 Bake for about 15 minutes at 200º or until the cheese begins to brown. Remove and serve.

TIPS:

Cut the zucchini very thinly with a mandolin or a peeler to obtain flexible slices to make rolls with the filling inside.
For a 100% vegetable version, we recommend replacing the cheese with a simple bechamel sauce made with oat or rice drink. 

Recipe provided by Legumbres Luengo.

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