Lasagne Roll Ups

Health score
27%
Lasagne Roll Ups
45 min.
6
571kcal
53.4%sweetness
82.76%saltiness
100%sourness
64.02%bitterness
48.79%savoriness
83.34%fattiness
100%spiciness

Ingredients

  • 0.3 cup basil fresh
  • 0.3 cup basil fresh
  • cups bell pepper red
  • servings pepper black freshly-ground to taste
  • 1.5 cups chicken broth 
  • teaspoon thyme dried crumbled
  • large garlic clove minced
  • servings juice of lemon fresh to taste
  • servings nutmeg freshly-grated
  • teaspoon olive oil 
  • cups onion 
  • 0.5 cup parmesan 
  • 12  lasagne pasta sheets dry (7" by)
  •  pepper dried red hot
  • 1.5 cups ricotta cheese 
  • 0.5 teaspoon salt 
  • cups mozzarella cheese shredded
  • ounces pkt spinach frozen thawed drained chopped (10 ea)
  • tablespoons butter unsalted

Equipment

  • bowl
  • frying pan
  • oven
  • blender
  • baking pan
  • aluminum foil

Directions

  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 Facts

Calories571kcal
Protein19.56%
Fat39.29%
Carbs41.15%

Properties

Glycemic Index
81
Glycemic Load
20.62
Inflammation Score
-10
Nutrition Score
31.978695652174%

Flavonoids

Eriodictyol
0.73mg
Hesperetin
2.17mg
Naringenin
0.21mg
Apigenin
0.01mg
Luteolin
0.69mg
Isorhamnetin
2.67mg
Kaempferol
0.97mg
Myricetin
0.08mg
Quercetin
11.52mg

Taste

Sweetness:
53.4%
Saltiness:
82.76%
Sourness:
100%
Bitterness:
64.02%
Savoriness:
48.79%
Fattiness:
83.34%
Spiciness:
100%

Nutrients percent of daily need

Calories:570.52kcal
28.53%
Fat:25.16g
38.7%
Saturated Fat:14.69g
91.83%
Carbohydrates:59.28g
19.76%
Net Carbohydrates:53.66g
19.51%
Sugar:9.82g
10.91%
Cholesterol:77.99mg
26%
Sodium:850.15mg
36.96%
Protein:28.18g
56.37%
Vitamin C:140.68mg
170.52%
Vitamin A:4828.9IU
96.58%
Selenium:53.7µg
76.71%
Vitamin K:64.56µg
61.49%
Manganese:0.97mg
48.25%
Calcium:474.86mg
47.49%
Phosphorus:453.37mg
45.34%
Vitamin B6:0.54mg
26.94%
Vitamin B2:0.45mg
26.4%
Folate:101.43µg
25.36%
Fiber:5.62g
22.48%
Zinc:3.37mg
22.43%
Magnesium:79.94mg
19.99%
Vitamin B12:1.18µg
19.69%
Potassium:617.33mg
17.64%
Vitamin E:2.28mg
15.19%
Copper:0.28mg
14.04%
Iron:2.43mg
13.49%
Vitamin B1:0.19mg
12.48%
Vitamin B3:2.39mg
11.97%
Vitamin B5:0.9mg
8.98%
Vitamin D:0.39µg
2.57%
Source:Foodista