Green and Great! Lasagna Rolls

Green and Great! Lasagna Rolls

Spending less time in the kitchen should be something you may want to reconsider when you try out this recipe.   As our lives become the center of our family and friends, dish out a great recipe and deliver it yourself to someone you love: a friend, a family member, a co-worker, or take a tray full of delicious lasagna rolls to work and share your recipe with them! The cherished moments you’ll have eating this with them as you all savor the flavor together is what food is all about.  “Bringing people together,” as it’s said globally.  Never does it seem that time waits for no one.  Yet, preparing a delight in a homemade meal is all worth the time it’ll take to make, less than 1 ½ hrs. to make.

It’s great to begin a delicious meal you and your family or friends can cherish together. You’ll probably convince your guests that you are a natural chef.  For quick guest pleasers, trying out these green lasagna rolls with them will have you making a great statement with unmatched quality that will give your mouth—and theirs--the entertainment you all need this Spring. With this especially made for lasagna lovers, and those who love spinach, the delicious blend of green spinach and ricotta cheese, rolled into one will save you from ordering out.

This recipe is derived from Giada De Laurentiis.  What you’ll need is 6 strips of lasagna noodles, 1 egg, 1 cup of light ricotta cheese, ½ cup of shredded parmesan cheese, ¼ chopped basil, ¼ cup chopped parsley, ¼ cup chopped parsley, ¼ teaspoon salt, pepper to taste, 1 (25 ounce) of pasta sauce, divided, and ¼ cup of shredded mozzarella cheese for topping, you can replace it with parmesan though.

First, preheat your oven to 375ºF and spray an 8×8 baking sheet with non-stick cooking spray.  Get a small bowl and combine ricotta egg, parmesan cheese, herbs, salt and pepper and mix well.

Then next part of this delicious recipe is preparing the lasagna noodles according to the package directions. You must drain, separate the cooked noodles and lay on wax paper to keep them from sticking. [Note: Not preparing immediately? Then, cover them with wax paper or plastic wrap so they don’t dry out.]  Then, spread the pasta sauce on the bottom of the baking dish; next, cut the noodles in half (lengthwise), spread cheese mixture on the noodles in an even fashion.  Finally, roll each half in to a spiral and arrange them on the baking sheet on top of the sauce.  Now, when all are made, spread another cup of tomato sauce on top of the rolls, sprinkle the mozzarella cheese, cover your dish with aluminum foil paper.

Bake at 375ºF for 20 minutes; remove foil and bake uncovered for another 20 minutes or until the cheese is melted and bubbling. Let cool for 5 minutes. Meanwhile, in a small saucepan heat remaining pasta sauce and serve additional sauce as needed

Yes, it’s a little different from the standard, but this variation is just as good! It’s fun, easy, and tastes great to eat.  All you really need is a strip of lasagna, spinach and ricotta cheese, plus a few extra ingredients here and there. Bon Appetite!

 

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Vegetarian Lasagna

vegetarian lasagna with vegetables and cheese

This vegetarian lasagna is healthy and delicious. The recipe allows you to make ahead an extra one to freeze. Feel free to add any other favorite veggies you like.

Healthy Alfredo Cauliflower Sauce

Ingredients

• 10 large minced garlic cloves
• 2 Tablespoons butter
• 10 cups cauliflower florets
• 13 cups water or vegetable broth
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 cup milk
• Parmesan cheese (to taste)

Directions

Saute garlic and butter on low heat until soft. Boil cauliflower in broth until tender; seven minutes. Do not drain. Using a slotted spoon, remove the cauliflower and place in a blender. Add one cup broth, garlic, butter, salt, pepper, and milk. Blend until smooth.

Make Ahead Veggie Lasagna

Ingredients

• 2 packages frozen spinach, chopped (20 ounces)
• Alfredo cauliflower sauce (recipe above)
• 1 cup skim milk
• 2 packages of lasagna noodles (16 ounces)
• 2 pints cauliflower puree
• 2 eggs
• 16 ounces shredded carrots
• 16 ounces fresh sliced zucchini
• 2 cups shredded mozzarella

Directions

1. Spray two 10 x 15 inch pans with cooking spray. Preheat oven to 350° F.

2. Put spinach in large bowl. Microwave on high for four minutes uncovered. Mix in the cauliflower puree. Beat the eggs with whisk and then add. Stir until well blended.

3. Combine Alfredo Cauliflower Sauce with milk in separate bowl. Mix well.

4. Spread ½ cup of Cauliflower Sauce mixture on the bottom of each pan. Place three uncooked noodles over sauce. Spread ¼ of the spinach mixture over each pan. Sprinkle each with ¼ of the carrots and ¼ of the zucchini. Place three more noodles on top of each. Cover both with more sauce. Divide the remaining spinach mixture between the two pans and spread evenly. Do the same with the remaining carrots and zucchini. Add three more noodles to each. Reserve a small amount of sauce and divide the remaining between the two lasagnas and spread evenly over the top. Sprinkle both dishes with mozzarella cheese. Spray two sheets of aluminum foil with cooking spray. Place one sheet over each pan with the sprayed side down. Tightly cover.

5. Bake for 50 to 60 minutes. Uncover and spread the last of the sauce over exposed top noodles. With the oven off, return the lasagnas to the warm oven uncovered for 15 minutes. Serve one vegetarian lasagna for dinner (allow to set up 30 minutes) and freeze the other for another evening. All left overs can also be frozen for later.

 

Buttnernut Squash Lasagna

13-04-22 butternut lasagna 535x535

Butternut squash has a unique and robust flavor which plays well with other vegetables. It has a deep, starchy taste with a very mild hint of sweetness. Butternut is a great dish by itself, but it can be used creatively to add a deeper dimension of flavor to common dishes. This recipe for a vegetarian butternut pasta dish can be made with several variations depending on your preferences and the amount of time you wish to spend cooking this vegetarian dish.

First you should select your ingredients. Whenever possible, fresh, high quality, locally grown ingredients should be selected. A local farmers market can be a great place to find a wide selection of fresh vegetables. When selecting a butternut, you should find one that is very firm to the touch and which feels heavy for its size. This dish can be made with regular or whole wheat noodles in order to take a traditional pasta dish to an entirely new level, or you can use fresh vegetables to create an entirely new take on lasagna. Replacing traditional semolina noodles with fresh vegetables will create a dish which is lower in carbohydrates and gluten-free.

Ingredients:
1 butternut squash
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 cup frozen spinach (thawed and drained)
1 cup chopped baby Portobello mushrooms
Olive oil
Salt
1/2 teaspoon dried oregano
5-7 fresh basil leaves (shredded)
1 jar of your favorite pasta sauce
Dry lasagna noodles or fresh vegetables (1 pound eggplant and 1 pound zucchini)

Once you have your ingredients, begin by prepping your butternut. Place it firmly on the cutting board, and split it in half lengthwise with the chef's knife. Use a large spoon to scoop out the seeds and discard them. Rub olive oil on the squash halves and sprinkle them with salt. Place them in a 400° oven for 15 minutes.

While your butternut is cooking, boil your noodles in 1 gallon of salted water. Drain them and set them aside. If you have chosen to use fresh vegetables in place of noodles, slice your eggplant and zucchini into 1/4 inch thick slices. Set the zucchini aside and liberally salt the eggplant slices on both sides. Leave them on paper towels or cooling racks for about 30 minutes. The salt will draw excess water out of the eggplant. Squeeze them slightly and rinse off the excess salt, patting dry.

The next step is to prepare the filling. Sauté the chopped mushrooms in 1 tablespoon of olive oil until they feel spongy. Allow them to cool and add them to the ricotta cheese. Scoop the squash from one of your butternut halves out of its skin and add it to the ricotta. Add the spinach and oregano, then stir the filling thoroughly.

Chop the other half of the butternut squash into small cubes and mix them into a bowl with the jar of pasta sauce. In a large baking dish, alternate layers of the pasta sauce, noodles or vegetables, and ricotta filling. Finish with a final layer of pasta sauce and top with mozzarella cheese. Cover and keep in the refrigerator overnight if you're making it a day ahead, and allow it to warm up for an hour. Place in a 350° oven for 45 minutes (or up to an hour if still cool from the refrigerator). After removing from the oven, allow to cool for at least 15-20 minutes before serving.