Lasagna Rolls
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 836 kcal | (40 %) | ||
| Protein | 40.4 g | (41 %) | ||
| Fat | 56.8 g | (49 %) | ||
| Carbohydrates | 35 g | (23 %) |
Ingredients
- Ingredients
- 16 Lasagne noodle (About 300 g)
- salt
- 1 Tbsp sunflower oil
- 400 grams ground pork
- 1 Zucchini
- 2 carrots
- 150 grams Spice and Rouladen- Paste (from a jar)
- Fat (for greasing)
- For the sauce
- 1 Tbsp butter
- 2 Tbsps Pastry flour
- 500 milliliters milk
- 150 milliliters dry white wine
- 1 Tbsp Mustard cream
- 50 grams Processed cheese
- salt
- freshly ground peppers
- 1 pinch sugar
- 100 grams grated Cheese
Preparation steps
Cook the lasagna in boiling salted water for about 5 minutes or until soft and rollable. Rinse the zucchini and carrots. Peel the carrots. Finely dice both. Heat the oil and brown the pork until crumbly. Add the vegetables and sauté 5 minutes. Stir in the seasoning and roulades cream.
Melt the butter and brown the flour, stirring constantly. Deglaze the pan with the milk and white wine, continuing to stir. Bring to a boil and add the mustard cream and cheese. Melt and season the sauce with salt, pepper and sugar.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish. Evenly spread the meat mixture on the lasagna and roll. Place each roll into the baking dish, pour the sauce over top and sprinkle with the grated cheese. Place the lasagna rolls in the oven for 35-40 minutes.
