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Veggie Lasagna Rolls W/ Peppery Pecorino Marinara

 
One serving costs about $3.09 One serving costs about $3.09

$3.09 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 healthy lunch,main course,main dish,dinner Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:91%

Spoonacular Score: 91%

 

Veggie Lasagna Rolls W/ Peppery Pecorino Marinara might be just the Mediterranean recipe you are searching for. For $3.09 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 508 calories, 25g of protein, and 22g of fat. 1 person has made this recipe and would make it again. A mixture of mushrooms, garlic salt, chives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. Try Lasagna Marinara Rolls, Veggie Lasagna Rolls, and Braided Peppery Cheese Rolls for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp dried basil
dried basil
12
12  basil leaves
basil leaves
1 tsp
1 tsp fresh chives
fresh chives
2 Tbsps
2 Tbsps fresh parsley
fresh parsley
10
10  fresh sage leaves
fresh sage leaves
4
4  garlic cloves
garlic cloves
0.75 tsps
0.75 tsps garlic salt
garlic salt
0.5 tsps
0.5 tsps ground nutmeg
ground nutmeg
8 sheets
8 sheets dried lasagna pasta
dried lasagna pasta
16 oz
16 oz low fat ricotta cheese
low fat ricotta cheese
4
4  diced mushrooms
diced mushrooms
4 Tbsps
4 Tbsps olive oil
olive oil
1 tsp
1 tsp fresh oregano
fresh oregano
0.25 cups
0.25 cups shredded parmesan
shredded parmesan
0.5 cups
0.5 cups diced pecorino cheese
diced pecorino cheese
0.75 tsps
0.75 tsps black pepper
black pepper
0.5 tsps
0.5 tsps red pepper flakes
red pepper flakes
0.25 cups
0.25 cups shredded mozzarella
shredded mozzarella
1 cup
1 cup spinach
spinach
28
28  whole tomatoes
whole tomatoes
1
1  shredded zucchini
shredded zucchini
1 tsp dried basil
1 tsp
dried basil
12  basil leaves
12
basil leaves
1 tsp fresh chives
1 tsp
fresh chives
2 Tbsps fresh parsley
2 Tbsps
fresh parsley
10  fresh sage leaves
10
fresh sage leaves
4  garlic cloves
4
garlic cloves
0.75 tsps garlic salt
0.75 tsps
garlic salt
0.5 tsps ground nutmeg
0.5 tsps
ground nutmeg
8 sheets dried lasagna pasta
8 sheets
dried lasagna pasta
16 oz low fat ricotta cheese
16 oz
low fat ricotta cheese
4  diced mushrooms
4
diced mushrooms
4 Tbsps olive oil
4 Tbsps
olive oil
1 tsp fresh oregano
1 tsp
fresh oregano
0.25 cups shredded parmesan
0.25 cups
shredded parmesan
0.5 cups diced pecorino cheese
0.5 cups
diced pecorino cheese
0.75 tsps black pepper
0.75 tsps
black pepper
0.5 tsps red pepper flakes
0.5 tsps
red pepper flakes
0.25 cups shredded mozzarella
0.25 cups
shredded mozzarella
1 cup spinach
1 cup
spinach
28  whole tomatoes
28
whole tomatoes
1  shredded zucchini
1
shredded zucchini

Equipment

cutting board
cutting board
oven
oven
frying pan
frying pan
cutting board
cutting board
oven
oven
frying pan
frying pan


Instructions

  1. PREHEAT THE OVEN TO 425*
  2. COOK THE LASAGNA NOODLES PER PACKAGE
  3. INSTRUCTIONS. RINSE W/ COOL WATER, DRAIN &
  4. SET ASIDE.
  5. COMBINE ALL THE INGREDIENTS FOR THE RICOTTA FILLING & SET ASIDE.
  6. BEGIN THE SAUCE. PLACE THE GARLIC & OLIVE OIL IN A SAUTE PAN, COOK UNTIL THE GARLIC JUST STARTS TO BROWN. ADD THE CANNED TOMATOES ALL AT ONCE AND COOK FOR 1-2 MINUTES. THE TOMATO JUICE WILL START TO CARAMELIZE. CRUSH THE WHOLE TOMATOES WITH THE BACK OF A SPOON. ADD THE DRIED BASIL, OREGANO AND SAGE AND COOK DOWN AT MEDIUM HAT FOR ABOUT 20 MINUTES, UNTIL THE SAUCE IS THICK. ADD THE CHEESE AND COOK FOR ANOTHER MINUTES, STIRRING THE CHEESE INTO THE SAUCE.
  7. LAY THE LASAGNA NOODLES OUT ON A CUTTING BOARD AND SPREAD WITH THE RICOTTA FILLING. DIVIDE THE SPINACH EQUALLY ON THE NOODLES AND THEN TOP WITH THE BASIL LEAVES.
  8. SPRINKLE THE MUSHROOMS AND ZUCCHINI ON TOP AND ROLL THE NOODLES MAKING A ROLLED NOODLE.
  9. PLACE A SMALL SPOONFUL OF MARINARA IN A DISH, PLACE THE LASAGNA ROLLS ON TOP OF THE SAUCE. BAKE ABOUT 15 MINUTES UNTIL THE ROLLS ARE HOT AND THE SPINACH IS JUST WILTED.
  10. TOP WITH THE MARINARA AND SOME SHAVED PECORINO. SERVE HOT.

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

Price Breakdown

Cost per Serving: $3.56
Ingredient
12 basil leaves
1 teaspoon fresh chives
2 tablespoons fresh parsley
10 fresh sage leaves
4 garlic cloves
¾ teaspoons garlic salt
½ teaspoons ground nutmeg
8 sheets dried lasagna pasta
16 ounces low fat ricotta cheese
4 diced mushrooms
4 tablespoons olive oil
1 teaspoon fresh oregano
¼ cups shredded parmesan
½ cups diced pecorino cheese
¾ teaspoons black pepper
½ teaspoons red pepper flakes
¼ cups shredded mozzarella
1 cup spinach
28 whole tomatoes
1 shredded zucchini
Price
$0.19
$0.03
$0.32
$0.04
$0.27
$0.03
$0.07
$1.28
$2.11
$0.44
$0.67
$0.10
$0.53
$1.00
$0.04
$0.05
$0.43
$0.27
$12.93
$0.56
$21.37

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.

  • 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).

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

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • 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.

  • 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.

  • get more cooking tips

Green Tips

  • 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.

  • 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.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
507 Calories
24g Protein
21g Total Fat
57g Carbs
88% Health Score
Limit These
Calories
507
25%

Fat
21g
33%

  Saturated Fat
8g
51%

Carbohydrates
57g
19%

  Sugar
17g
20%

Cholesterol
38mg
13%

Sodium
623mg
27%

Get Enough Of These
Protein
24g
50%

Vitamin A
5924IU
118%

Vitamin C
88mg
108%

Vitamin K
105µg
101%

Manganese
1mg
61%

Selenium
40µg
58%

Potassium
1738mg
50%

Phosphorus
487mg
49%

Calcium
458mg
46%

Copper
0.77mg
38%

Fiber
9g
36%

Vitamin B6
0.65mg
33%

Vitamin E
4mg
32%

Folate
127µg
32%

Magnesium
115mg
29%

Vitamin B2
0.43mg
25%

Vitamin B3
4mg
24%

Zinc
3mg
22%

Vitamin B1
0.31mg
20%

Iron
3mg
18%

Vitamin B5
1mg
12%

Vitamin B12
0.47µg
8%

Vitamin D
0.18µg
1%

covered percent of daily need

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