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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise. | 2. Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate. | 3. Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	1	package		-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
lamb	10	ounces	ground	756.945	0.0	47.8548	61.2076
sage	1	teaspoon		-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
goat cheese	1	package	crumbled	-	-	-	-
mint	1	bunch		-	-	-	-
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
olive oil	6	tablespoons		716.04	0.0	0.0	81.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.