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.
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PREPARATION / COOKING THE NOODLES
Preheat your oven to 350 degrees. Cook the ground beef and drain any fat.
Bring a large pot of water to a boil. Add salt.
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.
Set the noodles aside (I use wax paper to lay them out flat, the paper separates the layers).
MAKING THE ROLLS
Lay out a single noodle flat on a cutting board.
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.
To make hamburger rolls, follow the same procedure, only add approx. 1 TBSP of cooked ground beef along with the cheese.
To make pepperoni rolls, follow the same procedure, only add a couple of slices of pepperoni along with the cheese.
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.
Repeat making individual rolls until you have between 20 and 24 total.
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.
If you have any extra mozzarella cubes, you can tuck a few of them into any open ends of the noodles.
Bake for 25 minutes total at 350 degrees. Turn the dish around 1/2 way through baking.
NOTES, TIPS, TRICKS, HINTS, ETC:
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).
You could add nearly anything to this recipe, e.g.: mushrooms, spinach, diced ham, etc.
I usually make five cheese-only noodles, five with hamburger, five with pepperoni, and then five miscellaneous (spinach, spinach & hamburger, etc).
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.
This recipe has the following nutrient totals:
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.