Rolled lasagne with sauce of roasted cherry tomatoes

Name: rolled lasagne with sauce of roasted cherry tomatoes
Total time: 60 min
Yield: 4
Ingredients: 200 gram fresh lasagne sheets; 1 bulb mozzarella, well drained; 50 gram Parmesan cheese; 1 toe garlic; 250 gram ricotta; 2 tablespoon olive oil; 3 tablespoon oregano; 1 onion; 750 gram Cherry tomato; pepper

Ingredients

Directions

Additional requirements: roasting tray, hand blender and 4 small baking trays.
Preheat the oven to 220 ° C.
Grease the oven dishes.
Chop the onion.
Chop the oregano coarsely.
Grate the cheese.
Divide a third of the cherry tomatoes with the onion and a tablespoon of oregano in a roasting tin and sprinkle the olive oil over it.
Slide the roasting pan into the oven and roast the tomatoes in a maximum of 15 minutes.
Transfer the ricotta to a bowl and squeeze out the garlic.
Stir in the Parmesan cheese with the remaining oregano and some freshly ground pepper.
Cut the mozzarella into slices and pat dry with kitchen paper.
Roll out the fresh lasagne and cut the long piece into 4 pieces.
Place the pieces of lasagne next to each other on a shelf with a short side towards you.
Brush the slices with the ricotta mixture and place five raw cherry on the underside of each rag.
Roll the loosely upwards until it becomes a thick roll.
Place the rolls with the closing edge down in the oven dishes.
Remove the tomatoes from the oven.
Switch the oven back to 200 ° C.
Put the tomato mixture with all the moisture in a bowl and puree it with a hand blender into a loose sauce.
Spread the tomato sauce generously over the top of the rolls and spread the rest of the sauce around the lasagne rolls.
Place the slices of mozzarella on the rolls.
Halve the raw to die and put them around the lasagner rolls.
Bake the lasagna rolls in the oven for 25 minutes.
Tasty with a green salad.