Rolling in the Cheese

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There are so many puns I could have used for today’s recipe using the words roll, cheese, etc. because I decided to make these amazing Cheesy Spinach Lasagna Rollups.  Trending in the lasagna world is rolling up all the lasagna ingredients in noodles and then putting them in a baking dish- no more boring old lasagna here!

Reasons I chose to make this recipe:

  1. I took it from this awesome Skinny Taste blog- and I have been wanting to try them for a while
  2. I had almost a whole container of ricotta that was going to expire by the 14th– definitely needed to use that up
  3. AND all of the ingredients used in this recipe are simple and don’t add up to major spending for one meal

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This recipe for Cheesy Spinach Lasagna Rollups is extra neat because of the fact that it’s pretty versatile.  You can add more ingredients other than spinach (like veggies) into the ricotta mix.  You can make it skinny by using a fat free (or less calorie) ricotta, use less mozzarella on top, and also make it better for you by using whole wheat lasagna instead of regular. My favorite part about making pasta dishes is that you can basically use any kind of tomato sauce you want- regular, tomato basil, spicy, vodka sauce, and any brand you prefer.  So many different options for these fine little rollups.

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I always get really excited when my dinners turn out good- sometimes I don’t have patience and try to rush things without them being fully done.  This one, I had patience and waited the whole cook time and everything turned out just right.  The total preparation and cooking time may be a little long but it is worth it. You can multi task by putting together the filling while the noodles cook.  Once the dish is in the oven, you can do other things like- laundry, shower, watch tv, or anything else to keep you preoccupied without eating your hand off.

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Anyways, check out this simple and delicious recipe for these fun lasagna roll ups below:

Cheesy Spinach Lasagna Rollups:

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  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 15 oz. Ricotta Cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and pepper
  • 32 oz Pasta Sauce (whichever kind you’d like, I used a good tomato basil)
  • Shredded mozzarella to top

Directions:

Boil water and cook lasagna noodles.

While noodles are cooking, preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a bowl. Put about 1-1.5 cups of sauce spread onto the bottom of a 9×12 baking dish.

When noodles are done cooking, place onto paper towels/towel and pat dry.  Place a piece of wax paper on the counter and lay out lasagna noodles. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Pour desired amount of remaining sauce over the noodles in the baking dish and top each one with mozzarella cheese. Put foil over baking dish and bake for 30-40 minutes, or until cheese melts.

To serve, place a little sauce on the plate and top with lasagna roll.

Adapted from: Skinny Taste

Have a sweet day!

-Kelcie

Great Eggspectations

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Eggs– the go-to, cheap and easy ingredient that can be made into something beautiful- like a frittata, quiche, omelet, OR baked eggs like I decided to make this week. Making baked eggs is just a fancier way to cook regular old eggs- you figure out ingredients to mix with the eggs, put them in a baking dish, and wait until the egg whites sit.  You don’t have to be Bobby Flay to cook this dish.

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I really like like to cook eggs for meals because they are easy for 1 serving dishes.  I’m all about the one serving dishes…mostly because I don’t enjoy eating leftovers and I also really only cook for myself.  If I haven’t mentioned before, I also have portion control problem- so the less servings I make, the better off I am.

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Back to this week’s dish- I made Baked Ricotta Eggs.  Doesn’t sound appealing yet? Well I first mixed together the ricotta with garlic, olive oil, lemon zest, parsley, & power greens (kale, spinach, and swiss chard).  After placing that mixture in a ramekin, I nuzzled on top two eggs and drizzled with a little olive oil.  After they baked I sprinkled with salt and pepper and dunked strips of toast into the egg and ricotta mixture.  The way I know this was good is because I did not feel the need to even put one ounce of hot sauce on my eggs- that literally never happens.

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Check out this easy recipe to satisfy your eggspectations:

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Baked Ricotta Eggs: [1 serving]

  • 1 tablespoons olive oil (+ more for greasing, drizzling)
  • 1/4 cup ricotta
  • 1 garlic cloves, minced
  • 1/2 teaspoon lemon zest
  • 1/4 cup chopped raw spinach, kale, or a mix of both
  • 1/2 teaspoon chopped parsley
  • 2 eggs
  • Salt and pepper
  • 1-2 pieces of toast, cut into slices for serving

Directions:

Preheat oven to 350 degrees.  Mix first six ingredients in a small mixing bowl and place mixture into a greased ramekin or baking dish.

Carefully, crack in two eggs into the dish, pushing aside ingredients to make room. Then drizzle with olive oil, and season with sea salt and freshly ground pepper.

Bake for 15 minutes or until whites have set, but yokes are still soft (check every so often… all depends on the size of the ramekin being used).  Serve immediately with toast.

Adapted from: Camille Styles

Have a sweet day!

-Kelcie