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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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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BROCCOLI LASAGNA ROLL UPS | CHEDDAR BROCCOLI LASAGNA ROLLS
Broccoli Lasagna Roll-Ups is a quick and easy dinner recipe that is so cheesy, creamy, and comforting. Covered in homemade Cheese sauce, these cheddar Broccoli lasagna rolls are super-delicious.
Course: Dinner, Main Course
Cuisine: American
Prep Time: 10m
Cook Time: 15m
Total Time: 25m
Servings: 6 servings
Author: Anjali
ingredients:
- 12 Pieces Lasagna Noodles
For the Filling
- 2 Cups Ricotta Cheese
- 2 Cups Fresh Broccoli cut into small florets
- 1 Teaspoon Garlic Powder
- Salt and Ground Black pepper as per taste
For the Cheese Sauce
- 1½ Cups Cold Milk
- 2 Cups Shredded Cheddar Cheese
- 1 Teaspoon Garlic Powder
- Salt and Ground Black pepper as per taste
For Garnish
- Shredded Cheddar Cheese OPTIONAL
- Spring Onion OPTIONAL
1) Preheat oven to 350F and grease a baking sheet with butter or non-stick cooking spray.
2) Cook Lasagna noodles as per package directions. When it is about to get done, add broccoli and let it stay in boiling water for about a 1-minute. This will make sure your broccoli doesn't taste crunchy or raw when you put it in rolls.Once done, scoop out broccoli with a slotted spoon. And use a kitchen tong to take out lasagna noodles. Place the cooked noodles on a paper towel.
3) Preheat a pan over medium heat for 30-seconds. Place ricotta cheese and broccoli florets. Add in Salt, Ground Black pepper and Garlic Powder. Mix well to combine until the broccoli looks creamy.
4) Mix cold milk with cheddar cheese, garlic powder, salt, and pepper. Stir well to combine until smooth.Pour some of it into the prepared baking dish.
5) Cut Lasagna Noodles using a pizza cutter. Place the Broccoli filling in your noodles. Roll them from one end. Place them on a baking sheet with some cheese sauce. Add some more cheese on top and then bake it @350F for 20-22 minutes or until the cheese melts on top.Top with Finely chopped Spring Onion and Enjoy.
calories 365KCal
ZUCCHINI LASAGNA ROLL UPS [VEGAN AND EASY] | PLANTIFULLY BASED
Hi everyone! Today I have a delicious meal idea zucchini is peeled into thin ribbons then filled with a homemade vegan ricotta, rolled up and baked in a pan covered in tomato sauce and vegan cheese. This dish is full of melty, creamy, dreamy goodness while still being light!
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INGREDIENTS (please do not copy and paste these ingredients and post them elsewhere, thank you)
3 large zucchini (about 24 ounces [680g])
Vegan Ricotta Filling
1 (14-ounce 397g]) block firm tofu
1/4 cup (60ml) nondairy milk, unsweetened and unflavored
1/4 teaspoon dried parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/2 tablespoon nutritional yeast
Vegan Mozzarella Sauce
1/2 cup (56g) vegan mozzarella
1/4 cup (60ml) nondairy milk, unsweetened and unflavored
1 1/2 cups (375g) tomato sauce
1/4 cup of vegan parmesan, plus more for serving
5 basil leaves, chiffonaded
RAO’S SAUCE:
NUTRITIONAL YEAST:
VEGAN PARMESAN:
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Vegetarian Lasagna
Layers of roasted vegetables, spinach and ricotta, and a homemade tomato lasagna sauce, definitely not your usual bland Vegetable Lasagna!
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.
Vegetarian Lasagna Recipe in 60 Seconds
Vegetarian Lasagna Recipe!
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