Jamie Oliver's rotolo baked pasta

Jamie Oliver has a new show on The Food Network called "Save With Jamie".  Wow; what an informative and interesting show; definitly worth taping. Last night we watch the episode on Ham and it also featured this vegetarian pasta using fresh lasagna sheets. I made a rendition of it by using his basic idea.

I made my own tomato sauce because I had these beautiful garden tomatoes that were nearing their last days; next time I will open a jar of sauce!

I sautéed onion, parsley, garlic, sage, rosemary and added in my diced tomatoes.

At this point I didn't think id have enough sauce so I added in a can of tomatoes with the juice.

I cooked this down for a few hours.

Once ready I used my trusty immersion blender to purée it and left the sauce on a simmer with the lid on.

Once this was ready I poured the sauce into my large Dutch oven so it filled the bottom of the pot coming up nearly half ways. I set this aside.

The vegetables I decided to use we're baby eggplant, zucchini, spinach/kale mix and sauteed mushrooms.

I roasted the diced baby eggplant and zucchini with olive oil and rosemary seasalt for 20 minutes on 350F until tender.

I quickly sautéed my spinach kale mix with olive oil.

I pulsed these items together in the food processor and set this mixture aside.

Separately I blitz mushrooms I had previously sautéed and had in the freezer. I set this aside separately as well.

I grated light mozerella cheese and put it in a bowl.

I lined up all of my fillings and got my fresh pasta sheets ready.

On a clean surface I laid out the pasta sheets and layered the fillings.

Spinach, eggplant and zucchini mixture

Sautéed mushroom

Feta cheese

Mozerella cheese

I then rolled them and cut them into four equal pieces.

I placed these all in the sauce making a honeycomb like shape.

I topped this with cheese (I should of added more!!!) and baked it in a 350F oven for 45 minutes.

It turned out delicious; surprisingly even  the kids ate it up. 

Next time I wouldn't of added so much sauce. If I followed the recipe regarding quantities it probably would of been perfect. I also would be interested to try this with a meat of some sort; crumbled sausage or sautéed ground beef but this was a vegetarians dream dish for sure!

I will definitly make this again, the options are really endless. Any in season produce you have in your fridge would probably work. The fresh lasagna sheets were so tasty, they had a great bite to them.  You can find these lasagna sheets with the fresh pasta located in the deli section of your local grocer, what a nice change from the normal pasta texture.

I made this quite complex making my own sauce and all but next time I'll use Jamies recipe and cut the prep time down by two-thirds! 

I did find the time to make cookies though....I always have time for dessert...priorities people!