jar-cooked lasagna rolls with ricotta and spinach

Difficulty: Medium
Cost: Economical
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: 3
Cooking methods: Microwave
Cuisine: Italian

422.27 Kcal

calories per serving

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Energy 422.27 (Kcal)
Carbohydrates 29.53 (g) of which sugars 3.60 (g)
Proteins 17.84 (g)
Fat 26.37 (g) of which saturated 10.78 (g)of which unsaturated 1.36 (g)
Fibers 4.29 (g)
Sodium 1,470.27 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Rosella Errante’s Tips

Once the jar is at room temperature, you can store it in the fridge for 10 days.

Variations for making jar-cooked lasagna rolls

With the same base, you can make cannelloni with ricotta and spinach in 500 ml jars: blanch a sheet of rough pasta, cut it in half and fill each piece with a bit of filling, roll it up and form two cannelloni. Spread 100 ml of tomato sauce in a jar, place the cannelloni, drizzle with a little oil and sprinkle with grated cheese. Close and cook at 500 watts for 6 minutes. Alternatively, you can cut the cannelloni into 3 pieces and place them with the cut side up.