avec sauce tomate et béchamel
Ingrédients: Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Feuilles de lasagne (œufs,blé) (semole de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) • Champignons • Mozzarella (lait) (lait pasteurisé, substances laitières modifiées, eau, crème, sel, fructose, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, acide citrique, phosphate de sodium, citrate de sodium, sorbate de potassium, cellulose, natamycine) • Épinards • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Ail • Assaisonnement italien (origan, basilic, marjolaine, poudre d'ail, romarin, flocons de persil, feuille de laurier, huile de canola, dioxyde de silicium).
Allergens
Tags
Feuilles de lasagne
360 g
Champignons
113 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Gousses d'ail
2 unit(s)
Mozzarella, râpée
0.75 cup
Bébés épinards
56 g
Assaisonnement italien
2.15 g
Mélange d'épices pour sauce crémeuse
5 g
Crème
56 mL
Beurre
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
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
fait avec une panade
avec avocat et salade de chou