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Per Marlee’s request, here are two recipes for Lasagna Roll Ups. The first takes a bit more time, but is soooo yummy (sans mushrooms and spinach…we aren’t mushroom or spinach eaters)
From Cooking Light. Serves 4 (2 rolls each)
Lasagna:
8 uncooked lasagna noodles (I use Ronzoni Healthy Harvest pasta)
4 teaspoons olive oil
1/2 cup finely chopped onion
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach (we don’t use spinach so I sub 1/2 lb. ground beef)
3 garlic cloves, minced
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Sauce:
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (7-ounce) bottle roasted red bell peppers, undrained
1/8 teaspoon crushed red pepper
Preparation:
To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.
To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, bake covered at 350 degrees for 35-40 minutes. Uncover and sprinkle with 2 tablespoons basil. Let rest 5-10 minutes before serving.
Easy Peasy Version (from Ronzoni website, modfied for roll ups)
Serves 4 (2 rolls each)
1lb ground beef (I use about 1/2 lb)
3 cups (26 oz jar) spaghetti sauce
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta cheese
2 cups (8 oz) shredded mozzarella or Monterrey Jack cheese, divided
1/2 cup freshly grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
8 pieces lasagna noodles
Directions:
1. In pot, bring slightly salted water to a boil and cook 8 noodles per package directions. Drain and set aside, in a single layer, on waxed paper or aluminum foil to keep from sticking together.
2. Preheat oven to 350 degrees.
3. In 3-quart saucepan over medium-high heat, brown meat; drain.
4. Add spaghetti sauce and water; simmer about 10 minutes.
5. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
6. Pour about 1 cup sauce on bottom of an 8×8-inch baking dish.
7. Divide cheese mixture into 8 sections and spread along length of noodle. I like to put some additional sauce in my roll up so I take 1 cup of the remaining sauce and spoon it down the center of each roll.
8. Roll up and place seam side down in baking dish.
9. Cover rolls with remaining sauce and prinkle with mozzarella cheese.
10. Cover with foil. Bake 30 minutes.
11. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 5-10 minutes before serving.
We have lived in our little house for 9 years and PomPom has lived with us for eight of those. (For new blog stoppers-by, PomPom is our Shih Tzu and first born) Her stool sits in front of the same window looking out into our same corner of the earth so she sees the same stuff over and over and over. Sooo, why is it every.single.day when “Frodo,” the knotted up Shih Tzu from down the street, goes for a walk with his owner, PomPom barks like it’s brand new and she won’t stop it for anything.
Here is my plea in case PomPom decides to check in on the blog: Please.stop.the.barking. You’re driving me insane.
The other screaming you hear? Oh, it’s just a glass of Chardonnay and a brownie. I’ll take care of those with nary a raised tone.
Poor Will is having to miss a couple of days of mosquito warfare this week for a root canal. This is the second root canal this tooth has seen; the first was done about 12 years ago. Sad thing is no good drugs pain medication will be prescribed. Something about mixing narcotics and weapons. He had some problems with it once or twice, but it hasn’t bothered him in years and, honestly, I thought he had already had it fixed. My advice to him from afar is Liquid Tylenol kicks ass.
***Updated post***
Sadly, Will won’t be having his root canal. He got hurt yesterday doing whatever it was he was doing. For that they give the good drugs prescribed pain medication, hence me not knowing exactly what was happening. Something about polka-dotted bunnies and the Jedi. Just kidding, but he was still pretty loopy this afternoon so I’ll have to wait until euphoria fades to find out exactly what’s ailing him.
Feel better, Soldier boy.
At the top of the ‘ol blog page, you’ll find a new page titled “What’s Cooking.” Well, in an effort to stop eating out so freaking much and to control the spread of our girth, I planned out 60 meals to cook at home. No two main dishes are repeated, although sides are. The meat may change up (pork vs. chicken) and there’s usually a non-starchy veggie even though you may not see it listed. However, this is the basis on which my grocery list is formed. These are easy-peasy and don’t require a lot of time, which I have very, very little of. Also, depending on how you cook them, the meals are relatively healthy. Sadly, Fabul-O is the only one at our house who most always gets a well-rounded meal. Us? We toss up to see who gets cereal and who gets popcorn. Seriously.
I love summertime because of all the fresh fruits and veggies. Salads are a staple at Chateau L and I love making my own fresh salad dressings.
So, check ‘em out and let me know what you think.
