Veal Meatball Lasagna Roll-Ups with Konjak Noodles
I’ve got a delicious and healthy twist on a classic Italian favourite: Veal Meatball Lasagna Roll-Ups. Instead of traditional lasagna pasta, I’m using konjak noodles, a seaweed pasta. Here’s why konjak noodles are a fantastic alternative and how you can make this scrumptious dish at home. Let me know if you try this recipe and how you like it!
Why Konjak Noodles?
Konjak noodles, also known as shirataki noodles, are a low-calorie, low-carb alternative to regular pasta. They are made from the konjac root, which is rich in glucomannan fibre. Here are some health benefits of konjak noodles:
* Low in Calories: Konjak noodles contain only about 10-20 calories per serving, perfect for those watching their calorie intake without compromising on taste.
* High in Fiber: Helps with digestion, keeps you feeling full longer, and aids in weight management.
* Low in Carbs: Ideal for those following low-carb or ketogenic diets.
* Gluten-Free: Suitable for those with gluten sensitivities or celiac disease.
Recipe:
Ingredients:
1 package of konjak lasagna noodles
1 lb ground veal
1 egg
1/2 cup breadcrumbs (use almond flour for a low-carb option)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 cups marinara sauce (or your fav sauce)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish
Instructions:
Prepare the Meatballs: Combine ground veal, egg, breadcrumbs, Parmesan cheese, garlic, oregano, basil, salt, and pepper in a large bowl. Mix well and form into small meatballs.
Cook the Meatballs: Preheat the oven to 375°F (190°C). In a skillet, heat a bit of olive oil over medium heat. Cook the meatballs until browned on all sides and cooked through, about 10-15 minutes. Remove and set aside.
Prepare the Konjak Noodles: Rinse the konjak lasagna noodles thoroughly under cold water. Blanch the noodles in boiling water for 2-3 minutes, then drain.
Assemble the Roll-Ups: Spread a thin layer of marinara sauce on the bottom of a baking dish. Lay out the konjak noodles and spread a thin layer of ricotta cheese on each. Place a meatball at one end of each noodle and roll up tightly. Place the roll-ups seam-side down in the baking dish.
Bake: Pour the remaining marinara sauce over the roll-ups. Sprinkle with shredded mozzarella cheese. Bake for 20-25 minutes, until the cheese is bubbly and golden.
Serve: Garnish with fresh basil and serve hot. It’s a perfect meal for those looking to enjoy their favourite dishes while keeping their diet on track.