Vegetable rolls in tomato sauce

Clean the vegetables and cut the white of the leek, 1 carrot, and 1 zucchini into long, thin strips using a peeler. Steam the carrot and the white of the leek for 2 minutes (or boil briefly). .

Finely slice the rest of the leek, 1 zucchini, and 1 carrot together with the onion and the garlic, and sauté in a little oil. Once these are sautéed, add the pancetta cubes and let the mixture cook further.

Meanwhile, you sauté the finely chopped mushrooms in a little oil until they have a good color and finish with 200 g ricotta, 1 tbsp vegetable bouillon, and the fresh green herbs. Mix everything well.

Next, place a slice of leek on a board – on top of that carrot and then zucchini. Then spread the mushroom mixture over the slices. Roll them up and secure with a toothpick if necessary.

Blend the red sauce into a smooth mixture and spoon it into the baking dish. Arrange the rolls on top and place in the oven for 30 min at 180°C. You can finish this with basil and/or Parmesan cheese.