Lasagna rolls with zucchini and speck baked in the oven. The recipe I want to tell you today is that of a tasty and flavorful stuffed baked pasta. With already prepared fresh lasagna sheets, I made Puff Pastry Rolls and filled them with zucchini slices, speck slices, cheese, and creamy bechamel. If you prepare the bechamel in advance or, for convenience, use the already prepared one, this recipe is also easy to make. I cut the zucchini into very thin slices with the help of a vegetable peeler, and to make them softer, I simply blanched them for a very few minutes in water. Also, don’t miss the recipe for Stuffed Lasagna Bundles and the recipe for Stuffed Zucchini Crepes. Let’s hurry to the kitchen and prepare together some irresistible Zucchini Pasta Rolls

AND DON’T MISS THESE RECIPES:

Difficulty: Easy
Cost: Affordable
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

312.25 Kcal

calories per serving

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Energy 312.25 (Kcal)
Carbohydrates 21.24 (g) of which sugars 4.05 (g)
Proteins 19.22 (g)
Fat 17.01 (g) of which saturated 5.53 (g)of which unsaturated 4.55 (g)
Fibers 1.45 (g)
Sodium 821.20 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Lasagna Rolls with Zucchini

6 lasagna sheets
1 lb oz zucchini
3.5 oz oz speck
6.3 oz oz scamorza (in slices)
1 3/4 cups cups bechamel
1/3 cup grated Parmesan cheese

What you need

Vegetable Peeler

How to prepare Lasagna Rolls with Zucchini

Wash the zucchini. Cut off one end, and with the help of a vegetable peeler, cut them into very thin slices lengthwise.
Cook the zucchini in a pot of boiling water for 2-3 minutes. They just need to soften. Drain them and let them cool.
Place a fresh lasagna sheet on the work surface. Cover it with 6-7 slices of zucchini.
Add a few slices of cheese and speck slices.
Roll the sheet from the shorter side to form a filled roll.
Divide the roll into 4 parts. Spread a few tablespoons of bechamel on the bottom of a baking dish.
Prepare all the sheets in the same way and place the rolls in the baking dish, spreading them slightly. Pour the bechamel over them, letting it fall inside the rolls.
Cover with plenty of grated Parmesan cheese. Cook the Lasagna Roll-Ups in the hot oven at 375°F for 18-20 minutes.
See you tomorrow with a new recipe, hugs, Loredana