How To make Mediterranean Lasagna Rolls
8 oz Lasagna noodles, eggless;
-uncooked
SAUCE:
1 lb Kidney beans, canned; rinsed
-and drained 16 oz Tomato sauce, canned; salt-
-free or regular 1 lb Tomatoes, canned; chopped,
-undrained 1 ts Basil
1/4 ts Garlic powder
FILLING:
1 tb Olive oil or veg stock
2 Garlic cloves; finely
-chopped 2 c Eggplant; peeled, cut into
-1/4" pieces 1 c Onions; chopped
1 ts Basil
1 c Tofu ricotta
To prepare sauce: Place kidney beans in a large bowl. Mash with a fork or potato masher. Add remaining sauce ingredients and mix well. Set aside. To prepare filling: Heat oil or vegetable stock in a large nonstick skillet over medium heat. Add garlic, eggplant, onions, and basil. Cook, stirring frequently, 10 minutes. Remove from heat and let cool for 10 minutes. Spoon into a large bowl and add tofu ricotta. Mix well. Cook lasagna noodles, according topackage directions. Drain. Place noodles, in a single layer, on a sheet of waxed paper. (This will keep them from sticking together.) Preheat oven to 375 deg. Lightly oil a 7 x 11-inch baking pan or spray with a nonstick cooking spray. From the files of DEEANNE
How To make Mediterranean Lasagna Rolls's Videos
The Ultimate Vegetable Lasagne | The Happy Pear - in 2k
Sponsored by Hotpoint | The Happy Pear Twins Stephen and David take a family favourite, add a couple simple twists and create something truly spectacular! The boys Ultimate Veg Lasagne has it all, sweet roasted mediterranean vegetables in a delicious roasted garlic and sun-dried tomato sauce, velvety smooth and creamy béchamel, and gorgeous soft pasta layers. What more could you want, other than seeing it all in 2k high definition. Guess the Happy Pear round to wash the dishes after would be nice...
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Gennaro's Gravy |
DJ BBQ's Ultimate Turkey |
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Ingredients:
1 red pepper
1 yellow pepper
2 red onions
1 courgette
2 aubergines
1 bulb of fennel
4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons salt
For the tomato sauce
1 onion
1 bulb of garlic
2 tablespoons oil
3 x 400g tins of chopped tomato
2 bay leaves
Leaves from a few sprigs of fresh thyme or 2 teaspoons dried thyme (optional)
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 sun-dried tomatoes
For the béchamel sauce
800ml milk
100g butter or 80ml sunflower
80g plain white or spelt flour
50g Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon grated nutmeg
To assemble
200g lasagne sheets
150g Cheddar cheese
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Homemade Mediterranean Lasagna
Recipe:
Zucchini Rolls with Spinach & Feta: Low Carb Family Meals
These Greek-Style Zucchini rolls are filled with spinach, feta, and herbs, then, topped with marinara sauce and cheese. They’re a delicious low-carb option that the whole family will love.
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Ingredients
4 zucchinis slice ¼ inch thick
1 (24 oz) jar pasta sauce (homemade sauce recipe follows)
6 ounces shredded mozzarella cheese
2-3 tablespoons thinly sliced basil
For the Filling:
3-4 tablespoons olive oil
10 ounces fresh spinach leaves, roughly chopped
1 garlic clove, grated
8 ounces cream cheese, softened at room temperature
8 ounces feta cheese, crumbled
1 teaspoon dried dill
Salt and black pepper, to taste
A pinch of crushed red pepper flakes
For the Tomato Sauce:
3-4 tablespoons olive oil
1 small onion, finely chopped
1-2 garlic cloves, grated
28 ounces pureed tomatoes form the can or fresh
½ - 1 teaspoon granulated sugar
Salt and pepper to taste
1 teaspoon dried oregano
Instructions
Preheat the oven to 400 °F, 200 °C.
Place the zucchini slices on baking trays and brush both sides with olive oil. Season lightly with salt and pepper. Bale the slices for 10 minutes.
Make the filling:
Heat the olive oil in a skillet and add the garlic. Warm through for just a few seconds.
Add the spinach and cook stirring often until it wilts.
Season with salt and pepper and remove from the heat and add the dill.
Add the cream cheese and mix until it softens and melts into the spinach.
Crumble the feta cheese on top and mix well to combine. Taste and adjust the seasoning if needed.
Make the sauce:
Cook the onion and olive oil in a saucepan over medium heat until soft and golden. About 8 minutes. Add the garlic and warm through for just a. Few seconds. Add the tomatoes, salt, pepper, and sugar. Mix well and bring to a boil. Reduce the heat to medium and cook until thickened. About 10 minutes. Taste and adjust seasoning if needed. Remove from the heat and add the oregano. Mix and set aside.
Assemble the zucchini rolls:
Spread a tablespoon of the spinach and feta filling over each zucchini slice and roll-up.
Pour 2-3 cups of the tomato sauce in the bottom of a 9 by 13-inch baking pan.
Place the zucchini rolls on top of the sauce.
Using a spoon, spoon some more sauce on top of the zucchini rolls and top with mozzarella cheese.
Bake on the center rack for 20-25 minutes.
Turn the broiler on during the last 4-5 minutes so that the cheese is bubbly and browned.
Allow the zucchini rolls to sit at room temperature for 15-20 minutes before serving so that they set.
Serve with a salad and toasted bread. Enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Make-Ahead Freezer Instructions: Assemble the zucchini rolls and wrap the tray in plastic and foil. Freeze them for up to 2 months. Thaw overnight in the refrigerator and remove the plastic.
Remove the foil and bake for 25 minutes.
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Caprese Lasagna Roll Ups
=) What You’ll Need:
3tbsp olive oil
1/2 onion, diced
3 garlic cloves, crushed
1tbsp tomato puree
1tbsp dried basil
salt and pepper
500g tinned tomatoes
1 egg white
300g ricotta cheese
200g grated mozzarella
small bunch basil, chopped – 6 sliced tomatoes
75g grated parmesan
6 cooked lasagne strips
=) How You Make It:
1) Preheat the oven to 180c.
2) Heat the oil in a pan and add the onions. Cook until soft then add the garlic and cook out for 1 minute. Mix in the tomato puree then add the chopped tomatoes and stir.S
3) Sprinkle over the dried basil, salt and pepper. Mix together and simmer for 10 minutes.
4) In a large bowl, whisk together the egg white, ricotta, mozzarella, salt, pepper and basil. Take your lasagna sheets and spread a little sauce over it. On top of that spread the cheesy ricotta mixture, now add 3 tomato slices. Roll up line into a baking dish. Top with the remaining sauce and sprinkle with parmesan.
5) Bake for 15-20 minutes- serve with shredded basil.
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Vegetarian Lasagna Recipe!
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Creamy chicken lasagna roll-ups
Creamy chicken Lasagna rolls up, these were such a bang! #food #lasagna #lasagnarollups #chicken #pasta #foodie #ramadan #iftar