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Lasagne Roll Ups

 
One serving costs about $3.03 One serving costs about $3.03

$3.03 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:74%

Spoonacular Score: 74%

 

The recipe Lasagne Roll Ups could satisfy your Mediterranean craving in around 45 minutes. This recipe serves 6 and costs $2.66 per serving. One serving contains 574 calories, 28g of protein, and 25g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have ricotta cheese, salt, parmesan cheese, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid. Try Freezer Lasagna Roll Ups, Chicken Bacon Ranch Lasagna Roll Ups, and Easy Pepperoni Pizza Lasagna Roll Ups for similar recipes.

Ingredients

Servings:
0.25 cups
0.25 cups fresh basil leaves
fresh basil leaves
4 cups
4 cups red bell peppers
red bell peppers
some
some black bell pepper
black bell pepper
1.5 cups
1.5 cups chicken broth
chicken broth
1 tsp
1 tsp dried thyme
dried thyme
4 large
4 large garlic cloves
garlic cloves
some
some fresh lemon juice
fresh lemon juice
some
some nutmeg
nutmeg
1 tsp
1 tsp olive oil
olive oil
2 cups
2 cups onion
onion
0.5 cups
0.5 cups parmesan cheese
parmesan cheese
12
12  dry pasta sheets
dry pasta sheets
1
1  dried red pepper flakes
dried red pepper flakes
1.5 cups
1.5 cups ricotta cheese
ricotta cheese
0.5 tsps
0.5 tsps salt
salt
2 cups
2 cups shredded mozzarella cheese
shredded mozzarella cheese
2 oz
2 oz frozen spinach
frozen spinach
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
0.25 cups fresh basil leaves
0.25 cups
fresh basil leaves
4 cups red bell peppers
4 cups
red bell peppers
some black bell pepper
some
black bell pepper
1.5 cups chicken broth
1.5 cups
chicken broth
1 tsp dried thyme
1 tsp
dried thyme
4 large garlic cloves
4 large
garlic cloves
some fresh lemon juice
some
fresh lemon juice
some nutmeg
some
nutmeg
1 tsp olive oil
1 tsp
olive oil
2 cups onion
2 cups
onion
0.5 cups parmesan cheese
0.5 cups
parmesan cheese
12  dry pasta sheets
12
dry pasta sheets
1  dried red pepper flakes
1
dried red pepper flakes
1.5 cups ricotta cheese
1.5 cups
ricotta cheese
0.5 tsps salt
0.5 tsps
salt
2 cups shredded mozzarella cheese
2 cups
shredded mozzarella cheese
2 oz frozen spinach
2 oz
frozen spinach
2 Tbsps unsalted butter
2 Tbsps
unsalted butter

Equipment

baking pan
baking pan
blender
blender
bowl
bowl
aluminum foil
aluminum foil
oven
oven
baking pan
baking pan
blender
blender
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  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
  2. Cook the lasagne noodles according to package directions, rinse with cold water and drain.
  3. 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.
  4. 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.
  5. This recipe yields 6 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.83
Ingredient
¼ cups fresh basil leaves
4 cups red bell peppers
some black bell pepper
1.5 cups chicken broth
1 teaspoon dried thyme
4 larges garlic cloves
some fresh lemon juice
some nutmeg
1 teaspoon olive oil
2 cups onion
½ cups parmesan cheese
12 dry pasta sheets
1.5 cups ricotta cheese
2 cups shredded mozzarella cheese
2 ounces frozen spinach
2 tablespoons unsalted butter
Price
$0.24
$2.99
$2.24
$1.13
$0.16
$0.27
$0.61
$0.89
$0.05
$0.70
$1.05
$1.92
$6.55
$3.44
$0.51
$0.24
$22.99

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

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

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

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).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • 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.

Disclaimer

Nutritional Information

Quickview
596 Calories
28g Protein
25g Total Fat
63g Carbs
32% Health Score
Limit These
Calories
596
30%

Fat
25g
39%

  Saturated Fat
14g
92%

Carbohydrates
63g
21%

  Sugar
12g
14%

Cholesterol
76mg
26%

Sodium
849mg
37%

Get Enough Of These
Protein
28g
57%

Vitamin C
239mg
290%

Vitamin A
7105IU
142%

Selenium
53µg
76%

Vitamin K
63µg
61%

Manganese
1mg
51%

Calcium
478mg
48%

Phosphorus
476mg
48%

Vitamin B6
0.76mg
38%

Folate
134µg
34%

Fiber
7g
29%

Vitamin B2
0.48mg
28%

Zinc
3mg
24%

Potassium
806mg
23%

Vitamin E
3mg
23%

Magnesium
88mg
22%

Vitamin B12
1µg
20%

Vitamin B3
3mg
16%

Iron
2mg
15%

Copper
0.3mg
15%

Vitamin B1
0.22mg
14%

Vitamin B5
1mg
11%

Vitamin D
0.38µg
3%

covered percent of daily need

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