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    Butternut and chicory rotolo (pasta rolls)

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    Butternut and chicory rotolo (pasta rolls)

    • Preparation time: 35 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 35 minutes

    Serves: 6


    2 x 350g packs diced butternut and sweet potato
    55g salted butter
    4 tbsp olive oil, plus extra for drizzling
    250g white chicory, trimmed and finely chopped
    140g red chicory, trimmed and finely chopped
    350g fresh cherry tomato and basil sauce
    300g fresh lasagne
    200g feta, crumbled
    70g parmigiano reggiano, grated
    ½ x 20g pack sage, chopped


    1 . Put the butternut and sweet potato in a large pan of boiling salted water; cook for 7-10 minutes until tender. Drain, return to the pan and set aside for 5 minutes to dry. Add 40g butter and mash until smooth; season. Meanwhile, put the oil in a large non-stick frying pan over a high heat. Fry all the chicory for 6-8 minutes until golden and charred in places. Add the remaining 15g butter and fry for 2 minutes, until melted; season.

    2. Preheat the oven to 200˚C, gas mark 6. Put the cherry tomato sauce in a large casserole dish or roasting tin (about 26cm x 22cm). Fill a bowl with just-boiled water. One at a time, carefully submerge the lasagne sheets in the water until soft enough to roll (about 30 seconds). Shake off any excess water and lay side by side (long edges touching) on the work surface.

    3. Spread the mashed vegetables in an even layer over all the lasagne sheets. Scatter over the chicory, feta and ¾ of the parmigiano reggiano. Finely chop most of the sage leaves and scatter over. Season with black pepper. Starting from the narrow end, roll up each pasta sheet and halve widthways. Place each roll, cut-side up, in the dish on top of the tomato sauce, positioning them snugly beside each other. Spoon over any escaped filling.

    4. Scatter over the remaining parmigiano reggiano and sage leaves. Season and drizzle with olive oil. Cover with foil and bake in the oven for 20 minutes, then remove the foil and bake for a further 20-25 minutes until deeply golden and crisp on top. Leave to cool a little, then serve.

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    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue


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