Rolled Lasagne with prunes

Preparation

minutes

Servings

persons

Nutrition

695

calories

Ingredients

12 sheets of lasagna
2 cloves of garlic
200 g buffalo mozzarella
1 zucchini
300 g spinach leaves (frozen)
150 cherry tomatoes
100 g SUNSWEET prunes
2 tbsp. olive oil
Salt, pepper
Chilli flakes
300 g ricotta
100 ml cream
60 g Parmesan cheese, grated
2 tbsp. thyme, chopped
Other: baking pan, rectangular, approx. 35 x 23.5 cm

Instructions

Place lasagna sheets in portions into salted boiling water for about 5 minutes. Drain and transfer to cold water.
Peel and chop garlic. Dice mozzarella and zucchini, thaw spinach and coarsely chop. Halve tomatoes and prunes.
Heat oil in a pan. Add zucchini and garlic and sauté for 5 minutes. Add prunes, tomatoes, and spinach and sauté for 2 more minutes. Put into a bowl and allow to cool. Season with salt, pepper, and chilli. Add half of the ricotta and mozzarella cheese. Place cooked lasagna sheets on a work surface and arrange portions of the spinach mixture on top. Roll up the sheets and place in a greased baking dish.
Combine the remaining ricotta, cream, Parmesan cheese and thyme, then spread on top of the lasagna rolls together with the rest of the mozzarella. Bake in preheated oven at 170° C (fan assisted oven 150° C) until golden brown for about 25 minutes and serve.