Pesto zucchini roll up lasagne

    • Preparation time: 30
    • Cooking time: 30
    • Serves: 4


    • 4 red capsicum
    • 3 medium zucchini, thinly sliced lengthwise
    • ½ cup pesto
    • 1 cup baby spinach leaves
    • 690g bottle passata sauce
    • 2 tablespoons pinenuts


    1. Place whole capsicum on a lined baking tray and bake in a hot oven, 200°C, for 30 minutes or until charred and blistered. Remove from oven and place in paper bag to cool. Remove skin from capsicum and slice as wide as the zucchini.
    2. Cut zucchini into thin slices lengthwise.
    3. Spread pesto over the zucchini slices, top with a few baby spinach leaves and a slice of capsicum. Roll up.
    4. Place a small amount of passata sauce in a square ovenproof dish. Arrange zucchini rolls, filling side up, and pour over remaining sauce.
    5. Sprinkle with pinenuts and bake in a moderate oven, 180°C, for 20-30 minutes. Serve with a green salad. Serves 4.


    • Use medium sized thick zucchini as they work the best when rolled up.
    • A mandoline on a thin slicing blade cuts these zucchini ribbons beautifully otherwise cut thinly with a sharp knife.
    • Great gluten free option.

    Nutrition Information

    PER SERVE: Energy (kJ) 1832; Cal 438; Protein (g) 12.7; Fat (g) 28.2; Saturated fat (g) 3.8; Carbohydrate (g) 28.2; Sugars (g) 25.2; Fibre (g) 12.9; Sodium (mg) 507; Potassium (mg) 1528; Calcium (mg) 168; Iron (mg) 4.2.