Name: Callaloo Lasagna Roll Ups
Prep time: 13 s
Cook time: 27 s
Total time: 40 s
Yield: 12
Cuisine: Local
Ingredients: 1 Pound Lasagna Sheets; 1 Tablespoon Olive Oil; 2 Pieces Garlic; 1 Pound Callaloo; 1 Teaspoon MAGGI® Naturisimo Complete Seasoning; 1 Pinch Black Pepper; 3/4 Cup CARNATION® Full Cream Evaporated Milk; 1 Cup Cheese Ricotta Part Skim Milk; 1/2 Cup Parmesan cheese grated; 1/2 Cup Cheese Mozzarella Whole Milk; 1/4 Cup Parsley; 2 1/2 Cups Tomato Sauce

Difficulty Easy

Cooked by 1 person

Portions: 12

Total 40 min

Utensils

can

Spoon

Bowl

Area foil

Oven

Baking dish

Ingredients

1 Pound Lasagna Sheets
1 Tablespoon Olive Oil
2 Pieces Garlic minced
1 Pound Callaloo chopped
1 Teaspoon MAGGI® Naturisimo Complete Seasoning
1 Pinch Black Pepper
3/4 Cup CARNATION® Full Cream Evaporated Milk
1 Cup Cheese, Ricotta, Part Skim Milk
1/2 Cup Parmesan cheese, grated
1/2 Cup Cheese, Mozzarella, Whole Milk shredded
1/4 Cup Parsley chopped
2 1/2 Cups Tomato Sauce

Instructions

1.Preheat oven to 375 degrees F. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.

2.Meanwhile, in a large pot over medium-high heat, heat oil. Add garlic, sauté for 30 seconds, add callaloo, season with MAGGI NATURISIMO and add CARNATION EVAPORATED FULL CREAM MILK, cook until callaloo is tender approximately 8 minutes, season with pepper. Allow to cool down for in the refrigerator for at least 30 minutes.

3.Combine ricotta, parmesan cheese, mozzarella cheese and parsley in a large mixing bowl and season with pepper, add to cooled callaloo mixture

4.On a clean surface, lay lout lasagna sheet. Place a few tablespoons of filling on each sheet and spread to cover from edge to edge.

5.Roll the lasagna sheets up and place in a prepared casserole dish. Repeat until all of your filling is finished. Pour the tomato sauce over the rolled lasagna making sure to cover all surfaces. The sauce will keep the lasagna hydrated and soft while baking.

6.Cover the dish with foil and bake for 20 minutes. Serve hot.

INFORMACIÓN NUTRICIONAL
244.3 kcal = 1,021kj /per portion

Carbohydrates	33.6 g
Energy	244.3 kcal
Fats	7.1 g
Fiber	2.2 g
Protein	11.7 g
Saturated Fats	3.4 g
Sodium	307.9 mg
Sugars	3.1 g

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Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

Fat 26 7g / 26%

Carbohydrates 55 33.5g / 55%

Protein 19 11.6g / 19%

Energykilocalories 12 244.2g / 12%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Callaloo Lasagna Roll Ups

Utensils