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

• - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
• - Anchor Salted Butter 200g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 12 Per Pack Fresh 'N' Free 12 Medium Free Range Eggs
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• NaN Unsweetened Almond Beverage
• 300ml British Creme Fraiche
• 50G Pepper Black Ground BWFO
• 395G D'Aucy Chopped Spinach
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

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, melt 2 tablespoons of unsalted butter 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, melt another 2 tablespoons of unsalted butter. 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 shredded part-skim mozzarella cheese, 3/4 cup part-skim ricotta cheese, 1/2 cup grated Parmesan cheese, and 1 large egg. Mix well and set aside.
6. 6. In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Stir in 1/4 cup all-purpose flour and cook for 1 minute. Gradually whisk in 1 cup unsweetened almond milk and 1 cup light cream. 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 unsalted butter. 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.