with Tomato Sauce and Béchamel
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Lasagna sheets (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Mushrooms • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Allergens
Tags
Lasagna Sheets
360 g
Mushrooms
113 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Mozzarella Cheese, shredded
0.75 cup
Baby Spinach
56 g
Italian Seasoning
2.15 g
Cream Sauce Spice Blend
5 g
Cream
56 mL
Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, preheat the oven to broil.
Bring a large pot of salted water to a boil (use same for 4 servings). - Thinly slice mushrooms.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- In a medium bowl, reserve 1/4 cup (1/2 cup) crushed tomatoes. Set aside.
- To an 8X8 (9X13) baking dish, add remaining crushed tomatoes and half the Italian Seasoning. Season with salt and pepper, then stir to combine. Set aside.
- Add lasagna sheets to boiling water. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain, then rinse lasagna sheets with cool water, until they are cool to touch.
- Once lasagna sheets are cooked and cooled, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook for 2-3 min, stirring occasionally, until softened.
- Add garlic, remaining Italian Seasoning and spinach. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Transfer to the medium bowl with reserved crushed tomatoes. Stir to combine.
- Spread lasagna sheets out on a clean surface.
- Divide mushroom mixture in a line at the top of the short end of each lasagna sheet.
- Roll-up each sheet, over the filling, then place in the baking dish, on top of the crushed tomato mixture. (TIP: Rotolo will look like cigars!) Set aside.
- Heat the same large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add half the Cream Sauce Spice Blend (use all for 4 servings). Cook for 1 min, stirring constantly, until fragrant.
- Add cream and 2 tbsp (4 tbsp) water. Whisk to combine. Cook for 1-2 min, whisking constantly, until thickens slightly. Season with salt and pepper.
- Pour béchamel over rotolos in baking dish.
- Sprinkle cheese over top.
- Broil in the middle of the oven for 5-7 min, until cheese is melted and sauces are bubbling.
- Set aside for 5 min to cool slightly before serving.
- Divide rotolo between plates.
- Spoon any leftover tomato sauce from baking dish over top.
960
kcal
Calories
34
g
Fat
17
g
Saturated Fat
131
g
Carbohydrate
12
g
Sugar
11
g
Dietary Fiber
36
g
Protein
140
mg
Cholesterol
1050
mg
Sodium
1.5
g
Trans Fat
1500
mg
Potassium
500
mg
Calcium
5.5
mg
Iron
