Lasagna rolls [Bulkbites.com]

• Servings: 3
• Time: 60 minutes

Healthy variation on lasagna which is great to prepare in advance, ready to bake and serve when needed.

Nutrition

• calories: 594
• protein: 42
• carbs: 50
• fat: 22
• saturated fat: 4.82
• polyunsaturated fat: 7.19
• monounsaturated fat: 5.46
• cholesterol: 88
• sodium: 468
• potassium: 1247
• dietary fiber: 3.57
• sugars: 2.88
• vitamin a: 532
• vitamin c: 29
• calcium: 332
• iron: 6
• magnesium: 0
• complex carbs: 43.55
• other fats: 4.53

Ingredients

• 2.01 100g Flat Lasagna Pasta uncooked
• 0.51 100g Nuts, pine nuts, dried
• 0.99 can drained solids, bone and skin removed Fish, Salmon, pink, canned, drained solids, without skin and bones
• 2.49 100g Mushrooms, white, raw
• 2.01 clove Garlic, raw
• 0.99 package Spinach, raw
• 2.01 100g Cheese, ricotta, part skim milk

Instructions

• Heat up the oven at 180 degrees C
• Roast the pine nuts 3 minutes in a skillet without oil
• Heat 3 tbsp oil in a skillet and fry the garlic about 1 minute, than add the mushrooms and bake for 5 minutes
• Add the mushrooms to a bowl to cool them off
• Again heat 3 tbsp oil in a skillet and add the spinach, a hand full at a time, and let it shrink
• Put the spinach in a colander and let it leak
• Cut the spinach into small pieces and add to the mushroom mixture
• Add the pine nuts, ricotta and the salmon to the mixture
• Add pepper, salt and nutmeg to taste
• Boil the lasagna for 3 minutes in water
• Take them out with a skimmer and lay them short sided to you
• Cover them with the spinach filling and roll them up
• Cut the rolls in half and put them sideways in a baking dish
• Bake for 20 minutes in the oven