The rolled lasagna with ricotta and tomato is incredibly creamy and soft without bechamel.
A different way to present lasagna.
I used fresh lasagna pasta that does not require pre-cooking, ingredients: durum wheat semolina and water, without eggs.
Alternatively, you can use fresh egg lasagna from a well-known brand; they can be found in the refrigerated section:
• thin sheets, 12 sheets, 8.8 oz.
They seem to have good glycemic responses, but always check personally.
For the weights of the sheets and filling, refer to your meal plan; prepare all the ingredients and make sure to distribute them to fill and cover all the sheets.
Since we are only two, I wrapped the leftover sheets in their own packaging in plastic wrap and stored them in the freezer to use a few days later [just take them out of the freezer, wait for them to become soft, and fill them].
I made two rolled lasagna per sheet.
For the filling and covering of my rolled lasagna, I used a cream of ricotta and homemade tomato sauce.
The rolled lasagna with ricotta and tomato constitutes a unique dish as it concentrates the characteristics of a balanced meal into a single course.
Ready in half an hour!
Watch the reel on Instagram → HERE.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- to taste lasagna sheets (weight according to meal plan)
- 7 oz cow's milk ricotta (weight according to meal plan)
- 1 cup tomato sauce (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste ground cinnamon (or nutmeg or marjoram)
- 2 tbsps cow's milk ricotta
- 2 tbsps tomato sauce (homemade)
- to taste tomato sauce (homemade)
- 2 tbsps Parmigiano Reggiano (grated)
- 1 pinch mixed peppercorns (with grinder)
Tools
- 1 Baking dish rectangular
Preparation
Watch the reel on Instagram → HERE.
Prepare plenty of tomato sauce.
You’ll need at least 10 oz:
• 7 oz for the ricotta and tomato cream preparation;
• 3 oz for covering the rolled lasagna.Place the ricotta in a bowl, season with:
• a pinch of salt;
• a pinch of pepper;
• plenty of cinnamon [alternatively nutmeg or marjoram];
• tomato sauce;
and work it with a fork until you get a coarse but homogeneous cream.
Prepare a baking dish.
Spread a generous layer of tomato sauce on the bottom of the pan.I made two rolled lasagna per sheet.
Cut each sheet in half.Spread a tablespoon of ricotta and tomato cream on each sheet, spread it over the entire surface using the bottom of a spoon, and roll to close.
Continue for all the sheets, placing them side by side in the baking dish as you go.
Spread over the rolled lasagna:
• the leftover ricotta and tomato cream [if there’s little left, add a couple of tablespoons of ricotta and a couple of tablespoons of tomato sauce];
• to taste tomato sauce.Finish with a sprinkle of grated cheese.
Grind the pepper.Briefly heat the oven.
Bake at 356°F for 10-15 minutes in a convection oven + 5 minutes grill function until a crispy crust forms on the surface.
Let the rolled lasagna rest and cool for 10 minutes before serving.
Plate up.
Your rolled lasagna with ricotta and tomato is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes and diabetes.
Here you find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all the nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your meal plan.
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