Lasagne roll ups

Name: Lasagne roll ups
Total time: 45 min
Yield: 6 servings
Ingredients: 0.25 cup fresh basil; 4 cups red bell peppers; 6 servings black pepper; 1.5 cups chicken broth; 1 tsp dried thyme; 4 large whole garlic clove; 6 servings lemon juice; 6 servings ground nutmeg; 1 tsp olive oil; 2 cups onion; 0.5 cup parmigiano reggiano; 12 lasagna noodles; 1 red pepper flakes; 1.5 cups ricotta salata; 0.5 tsps salt; 2 cups shredded mozzarella; 2 ounces spinach; 2 Tbsps unsalted butter

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

0.25 cup

red bell peppers

4 cups

black pepper

6 servings

chicken broth

1.5 cups

dried thyme

1 tsp

whole garlic clove

4 large

lemon juice

6 servings

ground nutmeg

6 servings

olive oil

1 tsp

onion

2 cups

parmigiano reggiano

0.5 cup

lasagna noodles

red pepper flakes

ricotta salata

1.5 cups

salt

0.5 tsps

shredded mozzarella

2 cups

spinach

2 ounces

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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