Lasagne Roll Ups
Lasagne Roll Ups takes around 45 minutes from beginning to end. This recipe makes 6 servings with 569 calories, 28g of protein, and 25g of fat each. For $2.66 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It is a rather cheap recipe for fans of Mediterranean food. 2 people found this recipe to be yummy and satisfying. This recipe from Foodista requires nutmeg, thyme, butter, and chicken broth. Only a few people really liked this hor d'oeuvre. With a spoonacular score of 75%, this dish is solid. If you like this recipe, you might also like recipes such as Lasagne Roll Ups, Lasagne roll-ups with chunky meat sauce, and Cinnamon Roll French Toast Roll Ups.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/4 cup Finely-chopped fresh basil leaves
4 cups Thinly-sliced red bell peppers
Freshly-ground black pepper to taste
1 1/2 cups Chicken broth
1 teaspoon Dried thyme crumbled
4 large Garlic cloves minced
Fresh lemon juice to taste
Freshly-grated nutmeg
1 teaspoon olive oil
2 cups Finely-chopped onion
1/2 cup Parmesan cheese
12 Dry lasagne pasta sheets - (7" by 3 1/2" ea)
1 pch Dried hot red pepper flakes
1 1/2 cups Ricotta cheese
1/2 teaspoon salt
2 cups shredded mozzarella cheese
2 ounces pkt Frozen chopped spinach - (10 ea) thawed, drained
2 tablespoons Unsalted butter
Equipment:
blender
frying pan
bowl
oven
baking pan
aluminum foil
Cooking instruction summary:
- 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.
Step by step:
1. 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.
2. Mix well.Spoon 1 cup of sauce into an ungreased 9- by 9- by 2-inch baking pan.
3. 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 Information:
covered percent of daily need
