Baked Manicotti

Serves 4 - 6
An unusual variation on a vegetarian lasagne, using an interesting technique to assemble.

You will need

8 lasagne sheets
1 x 400 g Ina Paarman’s Roast Vegetable Pasta Sauce
1 cup (250 ml) water
1 x 25 g Ina Paarman’s Liquid Vegetable Stock
1 x 400 g bulk pack Ina Paarman’s Cheese Sauce
½ cup (125 ml) grated cheddar
1 egg
½ cup (125 ml) fresh breadcrumbs
2 T (30 ml) melted butter

Method

Pour boiling water into an oven roasting pan and float the lasagne sheets in the water for 15 minutes.

Adjust the oven rack to the middle position and preheat the oven to 180°C.

In the meantime, decant the Roast Vegetable Sauce into a large jug. Add water and Vegetable Stock. Stir to blend, pour half of the diluted pasta sauce into a large lasagne dish, reserve the rest.

Lift the pasta sheets out of the soak water onto a clean kitchen towel.

Squeeze half the Cheese Sauce evenly over the length of pasta sheets (see illustration). Sprinkle with grated cheese. Roll up and place seam down in the pasta sauce in the lasagne dish. Top with the remaining diluted pasta sauce.

Decant the remaining Cheese Sauce into a small mixing bowl, add the egg and beat to blend.

Pour over the dish.

Mix the breadcrumbs and melted butter together and sprinkle over. Can be pre-prepared and refrigerated (covered).

Bake open for ± 35 minutes.

Serve with a tossed salad.