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Spinach Lasagna Rolls (Healthy Version)

This healthy spin-off of classic lasagna was was every bit as flavorful (and fun) as I envisioned it would be when I first saw the recipe over at See Jane in the Kitchen. My kids were fascinated with the whole rolling up aspect of it and surprisingly no one missed the meat at all--even my meat-loving boys. :) This dish got a unanimous vote from the family to keep it on the keeper list.

Click here for printable recipe.

The ingredients:

10 lasagna noodles, cooked (this includes one extra, in case one breaks or something)
1 pkg. (10-ounces) frozen chopped spinach, thawed and completely drained
15 oz. fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
1 jar spaghetti sauce
3/4 cup part skim mozzarella cheese, shredded

Directions: Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. 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.

Ladle sauce over the noodles in the baking dish and top each one with 1 tablespoon mozzarella cheese.

Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls. (I made a 1-1/2 batch for my family).

To serve, ladle a little sauce on the plate and top with lasagna roll. Enjoy!

Spinach Lasagna

A couple of my kids recently went a whole month of eating vegetarian. We are not big meat-eaters anyway (especially red meat), so their experiment into vegetarianism actually ended up being an enjoyable challenge to find ways to eat meatless in a way that wouldn't scare off my more carnivorous husband. :) This spinach lasagna recipe from my friend Adelia had a wonderful flavor that made it so we never even missed the fact that there was no meat. Served up with some crusty French Peasant Bread and a Mixed Green Salad with Raspberry Dressing, it was a totally meat-free, but completely delicious meal!

Click here for printable recipe.

The ingredients:

9 dried lasagna noodles
1 large onion, chopped
1 cup sliced fresh mushrooms
3 cloves garlic, minced
2 Tbs. butter
1 (7-oz.) jar roasted red sweet peppers, drained and chopped
1 (10-oz.) package frozen chopped spinach, thawed and well drained
1 (24-oz.) carton cottage or ricotta cheese
2 cups mozzarella cheese, shredded (plus more for top if desired)
2 cups feta cheese, crumbled
1/2 cup grated Parmesan cheese (for filling)
2 eggs, beaten
1 tsp. dried basil, crushed (I used 1/2 cup chopped fresh basil)
1/2 tsp. dried oregano
1/4 tsp. pepper
2 (29-oz.) jars meatless spaghetti sauce
1/2 grated Parmesan cheese (for topping)

Directions: Cook lasagna noodles for 10-12 minutes or until tender but still firm. Drain noodles, rinse with cold water. Drain well. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter until tender, but not brown; stir in chopped sweet peppers. Set aside.

Pat spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella, feta, 1/2 cup Parmesan, eggs, basil, oregano, and black pepper.

Stir sweet pepper mixture into spinach mixture.

Spread 1/2 jar of the spaghetti sauce evenly in a 9x13-inch baking dish.

Arrange 3 lasagna noodles over sauce.

Layer with half the sweet pepper-spinach mixture

and top with 1 cup of the spaghetti sauce.

Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top (I did not need all of the remaining sauce).

Sprinkle with 1/2 cup Parmesan cheese (I sprinkled some additional mozzarella cheese as well).

Bake COVERED, in a 375 degree oven for 20 minutes.

UNCOVER and bake an additional 10 minutes more or until heated through.

Let stand 10 minutes before serving. Makes 10 servings. Serve with crusty warm bread and a green salad.

NOTE: This also freezes well.

Enjoy!

Six Cheese Spinach Crespelles with Tomato Alfredo Sauce and Smoked Sausages

This delicious recipe is from my sister-in-law Mika. She based it on a dish she'd had at Olive Garden, but I have to say it was better (and cheaper) than any dish I've ever had there! My husband and kids all adored the cheesy blend of Italian flavors.

Click for printable recipe.

The ingredients:

CREPES:
3 eggs
1/2 cup milk
1/2 cup water
3 Tbs. butter, melted
3/4 cup all-purpose flour
1/2 tsp. salt

FILLING:
1 package (8-ounces) six Italian cheese blend
1 carton (15-ounces) ricotta cheese
1 package (10-ounces) frozen chopped spinach, defrosted and drained
2 eggs
1/2 cup Parmesan cheese

SAUCE:
1 pound smoked sausage, sliced and cooked until golden
1 jar (15-ounces) Alfredo sauce
1 can (29-ounces) whole tomatoes, undrained

For Crepes: (You can make the crepes early in the day and keep them wrapped in damp paper towel until assembly) Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30-seconds more. Refrigerate batter for 1 hour (we usually skip this step). To cook, heat omelet, crepe, or regular frying pan on medium-high heat just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. (NOTE: We made them slightly thicker than normal crepes to make them a little heartier) If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.

For filling: Mix cheese blend, ricotta cheese, spinach, eggs, and Parmesan cheese. Stir well and set aside.

For sauce: Place the whole undrained can of whole tomatoes into the blender and mix until smooth. Add Alfredo sauce and blend until well combined.

To assemble: Stuff each crepe with filling and roll up and place in large greased baking dish.

Cover with tomato-Alfredo sauce.

Bake at 350° for 35 minutes. While crespelles are cooking, slice and cook sausage.

Place sausage slices over the top of the crespelles and serve immediately.

Enjoy!

Garlic Chicken Pasta with Sun-Dried Tomatoes

Chicken + Pasta + Garlic = 100% yummy

I think that every single one of my kids went back for seconds on this dish and my husband was lucky there was any left when he got home from work. I love the texture and the flavor the sundried tomatoes gave to this easy dish. Thanks to my friend Karen for an awesome new recipe!

Click here for printable recipe.

The ingredients:

3-4 green onions, chopped
1 tsp. garlic, minced (we added a 1/2 tsp. more)
2-3 boneless, skinless chicken breasts, cubed
1 (8-oz.) bottle sundried tomatoes packed in oil (the oil is used in the recipe, so don't drain it yet)
1 pint heavy cream
2 tsp. dried basil (or 1/2 cup fresh basil, finely chopped)
1/4 cup Parmesan cheese, grated
1 lb. penne pasta, cooked as directed on package and drained

Directions: Drain oil from sundried tomatoes into a large skillet.

Chop the tomatoes into 1/2-inch pieces and set aside.

Heat skillet and saute onions, garlic, and chicken breasts in the oil from the sundried tomatoes.

Cook for about 3 minutes. Add the sundried tomatoes.

Simmer 5 minutes. Add cream.

Simmer 5 minutes more. Add basil, Parmesan, and garlic salt.

Stir until well combined. Pour over cooked and drained pasta and stir until combined. Makes 5-6 servings.

Enjoy!

Spaghetti Pie

This kid pleasing dish is another one I found in our new church cookbook. It was a cinch to put together and the adults in the house enjoyed it as much as the kids. The consensus was that it tasted just like lasagna, which is a fancy Sunday dinner for us. This came together much quicker than lasagna and is definitely going onto our weeknight menu.

Click here for printable recipe.

The ingredients:
6 oz. uncooked spaghetti noodles
2 eggs, well beaten
1/2 cup freshly grated Parmesan cheese
2 Tbs. melted butter
1 carton (15-oz.) ricotta cheese
1 lb. ground beef, cooked and crumbled (I used ground turkey)
1 jar (28-oz.) favorite spaghetti sauce
1-2 cups mozzarella cheese

Directions: Cook spaghetti to al dente, as directed on package. Drain. In large bowl, mix noodles with eggs, Parmesan cheese, and butter. Press into 9x13-inch baking dish.