Baked Lasagne Rolls

• 1 x 16 oz package lasagne noodles
• 1 tbsp olive oil
• 1 None onion, peeled and finely diced
• 2 cloves garlic, peeled and finely chopped
• 2 None zucchini, peeled and diced
• 3 sprigs rosemary, finely chopped
• 1 bunch thyme, finely chopped
• 2 x 14.5 oz cans crushed tomatoes
• 3 oz green olives, pitted and sliced
• 1 x 14 oz can artichoke hearts, diced
• 1 tbsp butter
• 2 tbsp all-purpose flour
• 2/3 cup milk
• 3/4 cup vegetable stock
• 1 oz Mozzarella, grated
• None None rosemary leaves, to garnish

1. Preheat oven to 400u0b0F. Cook lasagne in boiling salted water for 4-5 mins, then drain. Heat oil in a saucepan and saute onion and garlic. Add zucchini and herbs and saute briefly. Add tomatoes, olives and artichokes, and season to taste.
2. Melt butter in a saucepan and slowly incorporate the flour. Add milk and stock. Simmer, while stirring constantly, and season.
3. Put a little filling in the middle of each lasagne sheet and make into a roll. Arrange lasagne rolls in a greased baking dish and cover with remaining vegetable sauce and the white sauce. Sprinkle with cheese and bake for 35 mins. Garnish with rosemary and serve.

noodles, olive oil, onion, garlic, zucchini, rosemary, thyme, tomatoes, green olives, butter, flour, milk, vegetable stock, mozzarella, rosemary

Taken from recipes-plus.com/api/v2.0/recipes/16421 (may not work)