Vegetable lasagna rolls

Ingredients for 4 servings:

• 2 zucchinis
• 200 g spinach
• 4 tbsp oil
• 400g mozzarella
• 500 g ricotta
• 2 onions
• 2 tbsp sugar
• 3 tbsp balsamic vinegar, lighter
• 2 gr. can/n tomatoes, chopped
• salt and pepper
• 4 sprigs of fresh basil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Wash the zucchini and slice or slice into thin, long slices. Sort the spinach, wash it, and drain it. Heat half the oil in a pan and fry the zucchini slices for about 2 minutes. Add the spinach to the pan and let it wilt. Meanwhile, cut the mozzarella into small cubes. Mix the ricotta and half of the mozzarella, season with salt and pepper. Peel and finely dice the onions. Heat the remaining oil in a saucepan, fry the onions, sprinkle with sugar, and deglaze with the vinegar and tomatoes. Season with salt and pepper and simmer for about 4 minutes. Spread the zucchini slices with the ricotta mixture, top with some spinach, and roll up. Toothpicks are helpful here for securing the little roulades. Pour the tomato sauce into a baking dish, arrange the zucchini rolls in it, and scatter the remaining mozzarella on top. Bake in a preheated oven at 200°C (top/bottom heat: 175°C) for approximately 15 minutes. Spread the fresh basil on the rolls and sprinkle with freshly ground pepper.