RELATED RECIPES
Gluten-Free Stand-Up Lasagne Noodles
Pepperoni Bake
Stand-Up Lasagne Noodles
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55 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
ricotta cheese (whole milk)
mozzarella cheese (whole milk)
gluten-free
(?)
Has gluten from:
organic lasagne noodle
kid friendly
has meat
(?)
Has meat from:
ground beef (15% fat)
has pasta
(?)
Has pasta from:
organic lasagne noodle
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ricotta cheese (whole milk)
mozzarella cheese (whole milk)
ground beef (15% fat)
pepperoni
vegetarian
(?)
Not vegetarian due to:
ground beef (15% fat)
pepperoni
pescetarian
(?)
Not pescetarian due to:
ground beef (15% fat)
paleo
(?)
Not paleo due to:
organic lasagne noodle
ricotta cheese (whole milk)
mozzarella cheese (whole milk)
pepperoni
Customization

 
Who:
Tom
Goal:
Asian
Reason:
Make this gluten-free with corn pasta.
Recipe:
Gluten-Free Stand-Up Lasagne Noodles
 
Nutrition to Balance
This recipe has Calories as 132% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 24.2% of RDA
• Calories: 132% of RDA
• Carbs: 38.6% of RDA
• Fat (total lipid): 63.0% of RDA
• Fiber: 24.6% of RDA
• Fructose: 8.4% of RDA
• Protein: 47.1% of RDA
• Sodium: 74.0% of RDA
• Sugar: 32.9% of RDA
• Vitamin A (IU): 51.2% of RDA
• Vitamin B6: 24.6% of RDA
• Vitamin C: 3.5% of RDA
• Iron: 6.1% of RDA
• Magnesium: 14.0% of RDA
• Manganese: 4.7% of RDA
• Niacin: 47.7% of RDA
• Potassium: 21.5% of RDA
• Zinc: 39.0% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
106
g
Calories
2642
 
Fiber
6.90
g
Iron
1.21
mg
Protein
53.0
g
Sodium
1111
mg
Sugars
12.3
g
Fat (total lipid)
38.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
2
boxes
+
-
 
12oz per box, for a total of 24 noodles.
1
container
+
-
 
a 15oz container (approx. 2 cups).
 
8
oz
+
-
 
cut into 1/2" cubes.
 
1/2
lbs
+
-
 
 
2
oz
+
-
 
slices.
 
2
cups
+
-
 
 
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PREPARATION
PREPARATION / COOKING THE NOODLES
1.
Preheat your oven to 350 degrees. Cook the ground beef and drain any fat.
2.
Bring a large pot of water to a boil. Add salt.
3.
Cook the noodles in batches, until almost done (approx. 6 minutes). I cook five or six at a time and do four batches total. You don't want them too soft, as they will broil for 25 minutes later.
4.
Set the noodles aside (I use wax paper to lay them out flat, the paper separates the layers).
MAKING THE ROLLS
5.
Lay out a single noodle flat on a cutting board.
6.
Put approx. 2 TBSP of ricotta at one end. Also add a few small cubes of ricotta. Roll noodle up, beginning at the ricotta end. The pasta should be tacky enough to stick to itself. Set the roll aside.
7.
To make hamburger rolls, follow the same procedure, only add approx. 1 TBSP of cooked ground beef along with the cheese.
8.
To make pepperoni rolls, follow the same procedure, only add a couple of slices of pepperoni along with the cheese.
9.
Once you have a set of five rolls, place them vertically in a row along one edge of a square pyrex backing dish. The idea here is to expose one end to the broiler so the noodles get crunchy during baking.
10.
Repeat making individual rolls until you have between 20 and 24 total.
11.
Once the noodles are all standing up in the baking dish, fill in the outer edges of the dish with marinara. I go along the outside of the dish and pour some in along each edge.
12.
If you have any extra mozzarella cubes, you can tuck a few of them into any open ends of the noodles.
13.
Bake for 25 minutes total at 350 degrees. Turn the dish around 1/2 way through baking.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
It's important to get your oven to 350/375 degrees. Part of the fun here is to make the tops of the noodles crispy (you'll know it's happening because they turn brown at the very top).
2.
You could add nearly anything to this recipe, e.g.: mushrooms, spinach, diced ham, etc.
3.
I usually make five cheese-only noodles, five with hamburger, five with pepperoni, and then five miscellaneous (spinach, spinach & hamburger, etc).
4.
This recipe is way easier to make if you use "oven-ready" lasagne noodles (aka: "no boil"). I still pre-cook them, but only 3-4 minutes per batch, instead of 7-8 minutes per batch of regular lasagne noodles.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2642
Protein 53.0 g
Carbohydrates 106 g
Iron 1.21 mg
Fiber 6.90 g
Calcium 242 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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