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Lasagna Roll ups

A recipe by .

 
Lasagna Roll ups
 
One serving costs about $2.88 One serving costs about $2.88

$2.88 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

6 lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:67%

Spoonacular Score: 67%

 

The recipe Lasagna Roll ups could satisfy your Mediterranean craving in about 1 hour. One serving contains 750 calories, 39g of protein, and 48g of fat. For $2.88 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of marinara sauce, egg, ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. Similar recipes include Freezer Lasagna Roll Ups, Chicken Bacon Ranch Lasagna Roll Ups, and Easy Pepperoni Pizza Lasagna Roll Ups.

Chianti, Montepulciano, and Sangiovese are great choices for Lasagna Roll Ups. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Tiamo Chianti with a 4.3 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Tiamo Chianti

Intense ruby red with garnet tones. Intense, fruity with persistent aromas of spices and licorice. Full with good acidity and balanced tannins.Tiamo is bottled at Chianti DOCG, and certified as made with 100% organic grapes.

» Get this wine on Wine.com

Ingredients

Servings:
4 oz
4 oz fresh baby spinach leaves
fresh baby spinach leaves
2
2  egg
egg
2 Tbsps
2 Tbsps italian fresh flat leaf parsley
italian fresh flat leaf parsley
some
some kosher salt
kosher salt
1 quart
1 quart marinara sauce
marinara sauce
2 cups
2 cups mozzarella cheese
mozzarella cheese
12
12  cooked noodle
cooked noodle
some
some olive oil
olive oil
0.5 cups
0.5 cups parmesan cheese
parmesan cheese
4
4  plum tomatoes
plum tomatoes
4 cups
4 cups ricotta cheese
ricotta cheese
1 Tbsp
1 Tbsp italian seasoning blend
italian seasoning blend
4 oz fresh baby spinach leaves
4 oz
fresh baby spinach leaves
2  egg
2
egg
2 Tbsps italian fresh flat leaf parsley
2 Tbsps
italian fresh flat leaf parsley
some kosher salt
some
kosher salt
1 quart marinara sauce
1 quart
marinara sauce
2 cups mozzarella cheese
2 cups
mozzarella cheese
12  cooked noodle
12
cooked noodle
some olive oil
some
olive oil
0.5 cups parmesan cheese
0.5 cups
parmesan cheese
4  plum tomatoes
4
plum tomatoes
4 cups ricotta cheese
4 cups
ricotta cheese
1 Tbsp italian seasoning blend
1 Tbsp
italian seasoning blend

Equipment

baking pan
baking pan
muffin tray
muffin tray
bowl
bowl
aluminum foil
aluminum foil
oven
oven
baking pan
baking pan
muffin tray
muffin tray
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Preheat oven to 400°F
  2. Place tomato slices on a foil lined baking pan, drizzle lightly with oil, sprinkle with salt and pepper, bake for 10 minutes, remove from oven and allow to cool
  3. Prepare muffin pan with aluminum liners or spray lightly with non-stick spray, add 2-3 tablespoons Marinara sauce, set aside
  4. In a large bowl combine ricotta, Parmesan, mozzarella, egg, Italian seasoning, parsley, salt and pepper to taste.
  5. Lay out lasagna noodles, spread 1/8 cup of cheese mixture, top with spinach leaves and slices of tomatoes, leave 1/2 inch of space at the end.
  6. Slowly roll noodles making sure to tuck in spinach as you roll the noodle. Wet the ½ inch of space with water and stick to outside of roll.
  7. Place rolled pasta in in muffin pan, top with additional sauce, bake 35 minutes, remove from oven, sprinkle with additional mozzarella, bake additional 20 minutes or until cheese is melted and lightly golden.

Price Breakdown

Cost per Serving: $5.03
Ingredient
4 ounces fresh baby spinach leaves
2 egg
2 tablespoons italian fresh flat leaf parsley
1 quart marinara sauce
2 cups mozzarella cheese
12 cooked noodle
some olive oil
1/2 cup parmesan cheese
4 plum tomatoes
4 cups ricotta cheese
Price
$1.34
$0.48
$0.32
$3.72
$3.44
$0.41
$1.00
$1.05
$0.93
$17.47
$30.16

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
750 Calories
38g Protein
48g Total Fat
42g Carbs
33% Health Score
Limit These
Calories
750
38%

Fat
48g
74%

  Saturated Fat
22g
140%

Carbohydrates
42g
14%

  Sugar
9g
11%

Cholesterol
173mg
58%

Sodium
1567mg
68%

Get Enough Of These
Protein
38g
78%

Vitamin K
147µg
140%

Selenium
57µg
82%

Vitamin A
4080IU
82%

Calcium
726mg
73%

Phosphorus
603mg
60%

Manganese
0.83mg
42%

Vitamin B2
0.7mg
41%

Vitamin E
5mg
39%

Potassium
1063mg
30%

Zinc
4mg
30%

Vitamin C
23mg
29%

Vitamin B12
1µg
27%

Iron
4mg
27%

Folate
103µg
26%

Magnesium
99mg
25%

Fiber
5g
22%

Vitamin B6
0.41mg
21%

Copper
0.4mg
20%

Vitamin B3
2mg
14%

Vitamin B5
1mg
14%

Vitamin B1
0.14mg
10%

Vitamin D
0.81µg
5%

covered percent of daily need

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