Savory Lasagna Roll-Up Dinner Kit Recipe

Fusion cuisine

Savory Lasagna Roll-Up Dinner Kit recipe

About this recipe

A hearty and satisfying dinner kit featuring lasagna roll-ups, tender meatballs, buttery peas, and a sweet brownie treat. Perfect for a convenient and delicious dinner solution.

Ingredients

  • - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
  • 200G All Things Butter Unsalted Butter
  • 500 G Marco Alimentari Italian Ricotta Cheese
  • - Provolone Piccante Cheese
  • - Pisinium Istrian Sliced Prosciutto With Truffle Flavour
  • Pack Tray Of 30 Medium Free Range Eggs
  • 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
  • - Thomas Ridley Fresh British Beef Mince
  • 50G Pepper Black Ground BWFO
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • 600G Lurpak Slightly Salted Spreadable Butter
  • - Tiberino 1888 Polenta With Aromatic Herbs
  • 450G Pack'D Organic Broccoli Florets
  • 1 Bunch Baby Spinach - Bunch
  • 240G Quorn Picnic Eggs
  • NaN Fresh Halal Beef Picanha
  • - Rao'S Homemade Marinara Tomato Sauce
  • - Schwartz Garlic Salt
  • 100G Terre Exotique Winemaker'S Salt, 100G
  • - Ktc Vegetable Oil
  • - Schwartz Italian Seasoning
  • 150G Saitaku Panko Breadcrumbs

Instructions

  1. 1. Preheat the oven to 350 degrees F.
  2. 2. Cook 8 lasagna noodles according to package directions. Drain and dry with a clean kitchen towel.
  3. 3. In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in 2 cups prepared marinara sauce and 1 teaspoon italian seasoning. Let simmer for 5 minutes.
  4. 4. Spread 2 tablespoons of 1 cup chopped frozen spinach (defrosted and drained) across one end of a lasagna noodle, about 1 inch from the edge. Sprinkle with garlic salt to taste.
  5. 5. Spread 2 tablespoons of ricotta cheese over the spinach. Arrange 1/8 of 8 ounces sliced provolone (torn into 1-inch strips) over the spinach and top with 1/8 of 8 ounces prosciutto (cut into small pieces). Roll up the noodle around the filling. Repeat with remaining noodles and filling.
  6. 6. In a small mixing bowl, whisk 1 egg and 1/4 cup milk together. Tear polenta into pieces and add to the egg mixture. Let soak for a few minutes.
  7. 7. Place 8 ounces ground beef in a medium mixing bowl. Add the egg-polenta mixture, 1 teaspoon salt, and freshly ground black pepper to taste. Mix well and form into 12 (1-inch) balls.
  8. 8. In a medium bowl, combine 1/4 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese. Roll the beef balls in the bread crumb mixture to coat evenly.
  9. 9. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the beef balls and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake until cooked through, about 15 minutes.
  10. 10. Spoon 1/4 cup of the marinara sauce into the large compartment of each of 4 ovenproof TV dinner trays or 4 (8 by 8-inch) disposable aluminum baking pans. Place 2 lasagna roll-ups and 3 beef balls over the sauce in each tray.
  11. 11. Spoon the remaining marinara sauce over the roll-ups and beef balls. Sprinkle with 1/4 cup grated Parmesan cheese.
  12. 12. Divide 1 cup frozen broccoli among one of the smaller compartments in each tray and top each portion with 1 tablespoon of butter.
  13. 13. Place a piece of brownie dough in the remaining compartment of each tray.
  14. 14. Cover the trays tightly with aluminum foil and freeze until ready to use.
  15. 15. When ready to bake, preheat the oven to 350 degrees F. Let the trays stand at room temperature for 5 minutes. Uncover the brownie compartment and bake until heated through, about 35 to 40 minutes.
  16. 16. Serve immediately and enjoy your savory lasagna roll-up dinner kit.