Rainbow Chard "Lasagna Rolls" with Meat Sauce
- Number of Servings: 6
Ingredients
For Sauce:Coconut oilGarlic28 oz can stewed or whole tomatoes, low sodium1 lb ground bison1/3 c red wineFresh sageFresh basilFor Rolls:Coconut oil6 good-sized Rainbow or swiss chard leaves, washed with stems trimmed1 bunch of asparagus, cut into 1-inch pieces1 leek, white part only, chopped1 small onion, chopped4-5 medium cremini mushrooms, sliced2 oz goat cheese3 oz mozzarella, chopped or shredded
Preheat oven to 350.
In a large saute pan or skillet, heat 1 tbsp coconut oil over medium heat. Add garlic, cook 1-2 minutes. Add tomatoes, break apart whole tomatoes if you didn't get the crushed ones, and bring to a simmer. Add 1 oz goat cheese, 1/3 c red wine, and fresh basil and sage. Bring to simmer until goat cheese is distributed throughout, remove and set aside.
In a different pan, heat 1 tbsp coconut oil on medium heat. Add onion and leak, cook 2-3 minutes. Add mushrooms, cook until slightly soft. Add asparagus, cook 5 minutes or until bright green and tender. Remove from heat, add 1 oz goat cheese and 2 oz mozzarella. Stir until cheese starts to melt, cover, and set aside.
Wash and dry chard leaves. Trim stems. Spoon 1/6 of vegetable mixture into each leaf and roll up. In a 9x13 (or smaller) pan, spoon a layer of meat sauce into bottom. Set rolls on top of meat sauce, cover rolls in remaining sauce. Sprinkle 1 oz mozzarella on top. Bake at 350 for 10-15 minutes or until cheese is melted.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MTNCLIMBER88.
In a large saute pan or skillet, heat 1 tbsp coconut oil over medium heat. Add garlic, cook 1-2 minutes. Add tomatoes, break apart whole tomatoes if you didn't get the crushed ones, and bring to a simmer. Add 1 oz goat cheese, 1/3 c red wine, and fresh basil and sage. Bring to simmer until goat cheese is distributed throughout, remove and set aside.
In a different pan, heat 1 tbsp coconut oil on medium heat. Add onion and leak, cook 2-3 minutes. Add mushrooms, cook until slightly soft. Add asparagus, cook 5 minutes or until bright green and tender. Remove from heat, add 1 oz goat cheese and 2 oz mozzarella. Stir until cheese starts to melt, cover, and set aside.
Wash and dry chard leaves. Trim stems. Spoon 1/6 of vegetable mixture into each leaf and roll up. In a 9x13 (or smaller) pan, spoon a layer of meat sauce into bottom. Set rolls on top of meat sauce, cover rolls in remaining sauce. Sprinkle 1 oz mozzarella on top. Bake at 350 for 10-15 minutes or until cheese is melted.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MTNCLIMBER88.
Nutritional Info Amount Per Serving
- Calories: 257.8
- Total Fat: 11.6 g
- Cholesterol: 62.6 mg
- Sodium: 418.9 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.0 g
- Protein: 25.5 g
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