Lasagne roll ups
A Mediterranean recipe for Lasagne Roll Ups that covers 31% of your daily requirements of vitamins and minerals per serving. Best for a cozy dinner, this dish takes roughly 45 minutes to make and is a perfect choice for a family meal.
Ingredients
fresh basil
6 g
red bell peppers
596 g
black pepper
6 servings
chicken broth
352.5 ml
dried thyme
1 tsp
whole garlic clove
4 large
lemon juice
6 servings
ground nutmeg
6 servings
olive oil
1 tsp
onion
320 g
parmigiano reggiano
50 g
lasagna noodles
12
red pepper flakes
1
ricotta salata
372 g
salt
0.5 tsps
shredded mozzarella
224 g
spinach
56.7 g
unsalted butter
2 Tbsps
Method
- In a skillet cook the garlic, onion, red pepper flakes, thyme, and salt and pepper to taste in the oil over moderately-low heat, stirring, until the onion is softened. Reserve 3 tablespoons of the onion mixture in a bowl. To the onions in the skillet, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender puree the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, lemon juice, and Cook the lasagne noodles according to package directions, rinse with cold water and drain.Preheat the oven to 375 degrees. In a bowl with the reserved cooked onions, combine 1/4 cup Parmesan cheese, Mozzarella, ricotta, freshly grated nutmeg to taste, spinach and salt and pepper.
- Mix well.Spoon 1 cup of sauce into an ungreased 9- by 9- by 2-inch baking pan.
- Spread 3 tablespoons of filling on each noodle, roll up as for a jelly roll, and place seam-side down in the pan. Repeat until all the noodle are used. Top with remaining sauce, cover with foil and bake for 25 minutes. Uncover, sprinkle with remaining Parmesan cheese and bake uncovered, until golden, about 5 more minutes.This recipe yields 6 servings.
Nutrition:
570 kcal
Carbs
59 g
Fat
25 g
Protein
28 g
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