So I’m being a bit unfair, the rotolo was not reluctant but I have been the reluctant blogger. Why would anyone want to cook anything I cook? I want, and hope that people do try to make the dishes I put on here. But more than that, I hope people who follow Slimming World get some ideas on some different dishes as it is far too easy to get stuck with the same food, for everything to get a bit dull, and before you know it for you to slip back into certain habits or crave certain foods you never would have in the early days. It’s a long journey, that’s not a bad thing, the longer it takes the more likely it is to stay off – that’s the way I see it. So, dust myself off, have a bit of faith and hey, if no-one else likes it, at least I enjoy writing it.
I made this Rotolo weeks ago, photographed it and it was absolutely delicious but just didn’t get round to putting it down in a blog post. It wasn’t without difficulties though. I have made this for many years but it was always with fresh pasta. Fresh pasta and Slimming World do not really go together so I had put the recipe to one side for a while until I came across a new cookery book (oops, another accidental purchase of cookery book). I remembered how much I loved it and thought I could try it with dried lasagne sheets and cook them first, then wrap them around the mix – this was a bit hit and miss. Once I got into a rhythm it was fine as I found that the easiest way to roll them was to thoroughly cook the lasagne sheets, then cut them in half lengthways and then roll them all up – it’s a bit fiddly compared to fresh sheets which you can just use straight from the packet, but worth it for me.
And another really exciting find is ‘Foodie Penpals’ which I have joined. I will tell you about this when I send my first parcel and receive mine – you won’t believe how much I am looking forward to it.
Rotolo made with Butternut Squash and Spinach – Serves 6 – syn free (if using cheese as HEX A)
- 1 Butternut squash
- 2 small onions or 1 large
- 500g pack spinach
- 4 cloves garlic
- 1 700ml jar passata
- Dried lasagne sheets
- 50g feta cheese
- 20g parmesan
- Sage leaves
Preheat oven to 180 degrees C. Chop squash into chunks and roast until cooked. Remove from oven, when cool enough, scoop flesh out off skin (I find this easier than peeling it first). Mash with a fork and season with salt, pepper and nutmeg and leave in a bowl.
Peel and chop onion, fry off in frylight for around 10 minutes with salt and pepper, until softened.
Stir in spinach and cook until wilted, cover with lid and cook for around 10 minutes, until all liquid has evaporated.
Peel and slice garlic, and put in pan with passata, adding a bit of water to loosen, season and leave on side.
Cook the lasagne sheets until soft – if you are not following Slimming World it is MUCH MUCH easier to use fresh lasagne sheets but these are not free is you are following SW.
Put tomato sauce in ovenproof dish, making sure it doesn’t go too far up the sides as you will see in next step.
I found the trick to the next part was to cut the lasagne sheets in half lengthways, then put in a layer of squash, the spinach mix and a crumbling of feta on them and then roll these up. Place these end facing upwards in the tomato dish – you can get the idea from the finished dish, I’m not sure why I didn’t photograph this part – possibly frustration and being covered in mixture 😉
Continue until you have run out of mixture and the dish is full – hopefully this will happen at the same time.
Grate over light dusting of parmesan and throw on sage leaves, Bake for 30 minutes in the oven and service with a lovely salad and just in case the kids didn’t like it, some bbq chicken.