Diabetic-Friendly Spinach And Cheese Rolls Recipe

About this recipe

A wholesome and satisfying dinner option featuring spinach and cheese rolled in lasagna noodles, baked to perfection with a creamy, low-carb sauce. Perfect for those seeking a diabetic-friendly vegetarian meal.

Ingredients

• 500 g Barilla Lasagne Durum Wheat Pasta
• 100 g Sambar Onion Peeled
• 125 g Red Bell Pepper
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 10 pcs Hen Fruit -10 Jumbo Size Antibiotic Free Speciality Eggs
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 200 g Milky Mist Low Fat High Protein Paneer
• 250 ml Coco Mama Coconut Milk
• 100 g Baby Spinach
• 200 g Old Hill Parmesan Cheese
• 200 g Go Cheese Pizza Mozzarella & Cheddar Diced Cheese
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Cook 8 lasagna noodles according to package directions. Once cooked, cool them in a large bowl of cold water and set aside.
3. 3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of spinach and sauté briefly until wilted. Remove from heat and set aside.
4. 4. In the same skillet, heat another 2 tablespoons of olive oil. Add 1/2 cup finely chopped onion and 1/4 cup finely chopped red bell pepper. Sauté for about 5 minutes until tender. Remove from heat.
5. 5. In a mixing bowl, combine the sautéed spinach, onion, and red pepper with 1 1/2 cups paneer, 3/4 cup part-skim ricotta cheese, and 1 large egg. Mix well and set aside.
6. 6. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Stir in 1/4 cup almond flour and cook for 1 minute. Gradually whisk in 1 cup unsweetened almond milk and 1 cup coconut milk. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup grated Parmesan cheese. Bring to a boil, stirring constantly, and cook until thickened. Remove from heat.
7. 7. Remove the lasagna noodles from the cold water and pat them dry with paper towels.
8. 8. Spread about 1/2 cup of the spinach mixture evenly over each noodle. Roll each noodle up tightly, starting at the short end.
9. 9. Lightly grease a 2-quart rectangular baking dish with olive oil. Spread a small amount of the prepared sauce on the bottom of the dish.
10. 10. Place the rolled noodles seam-side down in the baking dish. Spoon the remaining sauce evenly over the rolls.
11. 11. Sprinkle the top with the remaining 1/2 cup shredded part-skim mozzarella cheese.
12. 12. Bake in the preheated oven for 30 to 35 minutes, or until the dish is hot and bubbly. Serve warm.