Scalloped Vegetable Roll
Updated: Mar 29, 2021
Need ideas!?! Passover is here, Easter is coming, what's on your menu? Will your Passover/Easter look different this year?
The flavorful layers of grated parmesan cheese, onions, ground lamb, diced tomato, fresh parsley, paprika, spinach, garlic, ricotta cheese, and shredded mozzarella are then spread on the tray of cheesy vegetables and the whole thing gets rolled up jelly-roll style! This recipe will sure become one of your favorites, as a combination of many comfort foods. It's like a delicious lasagna roll without the pasta, combine with scrumptious savory lamb dish and ooey-gooey scalloped veggies.
Scalloped Vegetable Roll: Makes 4 servings
1.25 cup turnips, peeled, sliced 1/8”
1 cup zucchini, sliced 1/8”
1 cup -2 yellow squash, sliced 1/8”
6 tablespoons reduced fat parmesan, grated
½ cup green onions, diced
1 pound raw ground lamb (95% lean) (12oz cooked) (You can use any type of ground meat for this recipe)
1.5 cup diced tomatoes, 1 can (14 oz)
2 tsp fresh Garlic, minced
½ cup Basil, chopped
4 tablespoons parsley, chopped
1 teaspoon paprika
3 cups fresh spinach
1 cup reduced-fat ricotta
1 cup reduced-fat mozzarella
Preheat oven to 350˚F (180˚C).
Using a knife or mandolin cut the Turnips, Zucchini, and Yellow Squash into slices ⅛-inch (3 mm) thick.
On a parchment paper-lined 10" x 15" baking sheet, sprinkle 3 Tbsp of Parmesan cheese and spread until it is evenly covering the parchment paper.
Place the veggies over the parmesan so each slice is overlapping the previous slice both vertically and horizontally. Continue until the entire pan is filled with Turnips, Zucchini, and Yellow Squash.
Sprinkle to rest of the Parmesan (3 Tbsp) evenly over the veggies.
Bake for 30 minutes, until golden and the veggies are flexible and slightly crispy.
In a skillet heat 1/4 cup water over medium heat. Once the water begins to shimmer, add the green onions, and cook until caramelized, about 15 minutes.
Add the ground meat break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, and 1 teaspoon paprika. Stir, cooking until the meat is browned and cooked through. Remove from heat.
In a bowl combine the spinach mixture and the ricotta, Add ½ cup Basil & 1 Tbsp. Set aside. spinach, cook until wilted. Add 2 teaspoon of garlic. Stir to combine. Remove from heat.
In a bowl combine the spinach mixture and the ricotta. Add ½ cup Basil & 1 Tbsp of parsley and stir. Set aside.
Evenly spread the spinach mixture over the cooked veggie sheet.
Evenly spread the meat mixture over the spinach. Sprinkle mozzarella over the meat.
Take one of the small ends of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
Once it is completely rolled, place the veggie roll on the parchment paper and bake for 15 minutes.
Slice and serve immediately.
This recipe takes about an hour and a half but is well worth the effort.
The parchment paper is very important …don’t skip that step!
The very thin slices of veggies are super important, so slicing those veggies on a mandolin is the key. It is also so important that the veggies be of uniform thickness and are similar in size. (Please note: I used a knife cut slices too thick and used totally different shapes and sized veggies and it still came out fine just not as pretty, so don't get intimidated)
Use different colored veggies for the best presentation.
Be sure to overlap both vertically and horizontally the veggie slices as you go. The cheese becomes the “glue” that holds the layer together after baking, so be sure to evenly cover both the bottom and top of the veggies with Parm before baking.
Work quickly while the veggies are still hot and flexible and bend easily.
Use the parchment paper to lift, one of the narrow end of the veggie sheet and begin rolling away from you, keeping the roll fairly tight, releasing the paper as you go. Once the roll is complete, flip it around on the papered tray with the seam side down.
Reserve a tiny bit of parsley to sprinkle for garnish.
Slice and serve immediately (this dish is best fresh and warm).
Ok, now it’s your turn! Make your own healthy Veggie dish with this recipe and take a photo and tag us so we can check it out!
Did you know studies show: Vegetables are an important part of a healthy diet, but VARIETY is as important as quantity. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C. So it's not just able making sure you get vegetables in each day, it's also super important to make sure you mix up what veggies you are eating they call it trying to eat from the rainbow. A diet rich in vegetables can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check.
Did you know studies show: Eating non-starchy vegetables can actually promote weight loss and decrease your HUNGER. It's simple, their low glycemic loads prevent blood sugar spikes that can increase hunger. So the Take A Way is: Eat a variety of types and colors of produce in order to give your body the mix of nutrients it needs. This not only ensures a greater diversity of beneficial plant chemicals but also creates eye-appealing meals.
However, keep in mind that adding more produce into the diet won’t necessarily help with weight loss or other health benefits, unless it replaces another food, such as refined carbohydrates of white bread and crackers. Remember it's not about depriving yourself of delicious food, it's about being mindful of your choices, portion sizes, and coming up with healthier alternatives that are just as good if not better. Thus, our mission is to not only guide you to improving your physical health but also create a healthy mindset.
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