Stuffed Pasta Rolls with a Gingered Wine Sauce

Low protein pasta is a diet staple but experimenting with herbs and spices to create different sauces and flavors can help keep it fun and exciting. This recipe is a great example of using ginger to create a filling meal that will have you coming back for more.

Ingredients & Preparation
Nutritional Information
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Ingredients:

100 g (4 oz) zucchini
100 g (4 oz) carrot
125 g (5 oz) onion or leek
1 Tbsp cooking oil
2 Tbsp ginger, minced
Salt and pepper
8 sheets Loprofin Lasagne
1 Tbsp cooking oil
1 tsp salt

Sauce:

7 g (1/2 Tbsp) butter
7 g (1 Tbsp) Loprofin Baking Mix
225 mL (8 fl oz) clear vegetable broth
50 mL (2 fl oz ) dry white wine
1 Tbsp ginger, minced

Method:

Preheat oven to 400°F. Using a potato peeler pare 8 slices, lengthways, from the zucchini. Repeat the process with the carrot (do not use the first two slices as they will be narrow.) Reserve the 8 slices of the zucchini and carrot.
Finely chop the onion or leek with the remaining zucchini and carrot.
Heat the oil in a saucepan. Add the chopped vegetables, and cover and cook over medium to low heat for 4-5 minutes, until just softening. Stir occasionally during cooking. Next, stir in the ginger and seasoning to taste. Set aside until required.
To prepare the pasta: Fill a large pan three-quarters with water. Add 1 Tbsp oil and 1 tsp salt, and bring to a boil. Individually place 4 Loprofin Lasagne sheets in the boiling water and cook for 5 minutes, over medium heat. (Check during cooking to ensure the pasta sheets do not stick to each other.)
Carefully remove each lasagne sheet from the pan onto a flat surface. Repeat the cooking process with the remaining lasagne sheets. Meanwhile, blanch the zucchini and carrot strips in boiling salted water for 2 minutes. Drain and cover with cold water.
To prepare the sauce: melt the butter in a clean saucepan. Stir in the Loprofin Baking Mix, broth, white wine and ginger. Bring to a boil while stirring.
To assemble the rolls: place a slice of zucchini and carrot next to each other on a flat surface, and cover with a sheet of lasagne. Spread 1/8 of the chopped vegetables over the center of the pasta and carefully roll up to form a tube. Repeat with remaining vegetable strips, pasta and chopped vegetables to give 8 rolls.
Pour a thin layer of sauce into the baking dish and arrange the stuffed pasta rolls on the top. Pour the remaining sauce over the rolls and cover the dish with aluminum foil.
Bake for 25 minutes in preheated oven. Serve immediately.

Serves 4