Lasagna Rolls Ups
Lasagna Rolls Ups - Wrapped, not layered, and super delicious!
Healthy, because
Even smarter
Nutritional values
Full muscle power ahead: Beef is not only rich in proteins, the body building material is additionally very well utilizable.
The filling for the rolls can be easily modified to be vegetarian: To do this, cook about 9 ounces of mountain or beluga lentils according to package instructions and add to the vegetables together with the strained tomatoes. You could also substitute the ground beef for ground turkey or pork.
(Percentage of daily recommendation)
| Calorie | 716 cal. | (34 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 2,409 mg | (60 %) | ||
| Calcium | 446 mg | (45 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 6 Whole grain lasagne sheets
- salt
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 stalk Celery
- 3 Tbsps olive oil
- 18 ozs Ground beef
- 3 Tbsps Tomato paste
- 7 ozs Beef stock (or broth)
- peppers
- 1 bay leaf
- 18 ozs strained tomato
- 3 ½ ozs Gouda
- 5 ozs Heavy cream
- 3 ½ ozs fresh goat cheese
- 1 Tbsp Sprout (or cress)
Preparation steps
Cook lasagna sheets according to package directions in plenty of boiling salted water until al dente, drain in a colander, drain and lay out on a board. Peel and finely dice onion and garlic. Peel carrot, clean celery, wash and cut into small cubes.
Heat 2 tablespoons of oil in a frying pan and fry the meat for 10 minutes over medium heat until crumbly. Add onion, garlic, carrot, and celery and stir-fry for 5 minutes. Stir in tomato paste and sauté for 2 minutes. Then deglaze everything with broth, season with salt and pepper, add bay leaf, mix in 8 ounces strained tomatoes, and simmer everything for 25 minutes over low heat, stirring occasionally, until creamy. Remove bay leaf.
Meanwhile, cut lasagna sheets in half lengthwise, then crosswise. Brush an oven-proof pan (e.g. cast iron or a round mold) with remaining oil and pour in remaining strained tomatoes. Roll up lasagna strips and place the tubes close together on edge in the pan.
Pour meat sauce into the pasta tubes. Finely grate the Gouda. Mix the cream with 3 Tablespoons Gouda and goat cheese until smooth and pour over meat sauce, sprinkle with remaining Gouda, and bake in preheated oven at 180 °C / 350 °F for 35 minutes until golden brown.
Wash sprouts or cress and shake dry. Remove pan with lasagna rolls from oven and garnish with sprouts.
