Mini courgette rolls with lentil bolognese

Mini courgette rolls with lentil bolognese

Total: 1 hr 15 min. | Active: 35 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 258 kcal
, Fat: 11 g
, Carbohydrate: 22 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
200 g carrots, coarsely grated
4 tbsp tomato puree
½ tsp salt
a little pepper
1 tin black lentil (beluga), drained, approx. 240 g
40 g grated Parmesan
½ bunch flat-leaf parsley, finely chopped
500 g courgettes, cut lengthwise into slices approx. 2 mm thick

Sauce

1 tin chopped tomatoes (approx. 400 g)
½ tsp salt
a little pepper
40 g grated Parmesan
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Utensils

One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Filling

Heat the oil in a frying pan. Add the onion, garlic and carrots, sauté for approx. 2 mins. Add the tomato puree and cook for approx. 3 mins., season, transfer to a bowl, allow to cool slightly. Add the lentils, parmesan and parsley, mix well. Spread 1 tbsp of filling on each of the courgette slices, roll up tightly.

Sauce

Spread the tomatoes in the prepared dish, season. Place the courgette rolls on top, sprinkle with the parmesan.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to stand for approx. 5 mins., plate up.

How-tos

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