Posts Tagged ‘Pasta’

Lasagna Roll-ups

Author: admin

Lasagna Roll-ups

1 box Lasagna noodles
1 large jar Spaghetti sauce (or make your own)
1 container Ricotta
1 package Sausage
Parsley (dried or freshly chopped)
Shredded Mozzarella cheese
Grated Parmesan cheese
Fresh tomatoes

Bring a large pot of salted water to a boil.

While the noodles are cooking, take the sausage out of the casings (or buy bulk sausage) and cook in a skillet.  Season to taste.  Drain and set aside.

In a large bowl, mix the Ricotta, a handful of the Parmesan, a larger handful of the Mozarella, and some parsley.  At this point, you can add anything else to the mix that you want — some spinach for veggies (frozen and thawed), or some chopped hard-boiled egg, or some grilled eggplant strips…  get creative if you want.

Cook the noodles according to package directions.  Set aside in cold water so they don’t stick together before you get a chance to work with them.

Lay a noodle out flat.  Add spoonfuls of the cheese mixture and spread it out along the length of the noodle.  Sprinkle the cooked sausage on top.  Add thinly sliced tomatoes (you don’t have to do this, but I like the added freshness).

 

Carefully roll the noodle and filling, and put in a baking pan with the seam side down.  Continue with the rest of the rolls until the pan is full.  Wine is not on the ingredient list, but a few sips in between each of the roll-ups make it a lot easier to do.  Or, at least it seems to…  lol!

Cover with sauce, top with Mozarella, sprinkle some Parmesan, and sprinkle some more parsley on top.  Cover with tin foil.

Bake at 350 – 375 degrees for about 40 to 45 minutes.  Remove foil and continue baking for another 15 to 20 minutes to brown the top.

Let cool a little, then you can scoop out servings a roll or two at a time.
If you don’t want to do roll-ups, you can lay the noodles flat in the pan and layer the cheese mixture with noodles and sauce and tomatoes and build it up like a regular lasagna.  Cook the same.

fettuciniI am a cheeseaholic, and I LOVE Fettucini Alfredo!  Unfortunately, it’s one of the worst dishes for you because of the high fat and calorie content.

So, how can it be “friendly?”

I gave it a makeover! 

This is my special recipe.  Family and friends love it, too, and they don’t even know that it’s a scaled-down version from the restaurant heart-attack recipes.

I don’t give exact amounts, because my method of cooking is more by feel…  But, you’ll get the idea of the method I use and you can adjust your proportions to match.

The basic idea is that instead of using all that fat, butter, and heavy cream, I substitute with mostly chicken stock and half and half instead.

1 lb. Pasta
2 Tbl. Butter
2 Tbl. Flour
2 small cans of Chicken Stock, or use your own home-made stock
1-2 handfuls of good grated Parmesan (not fancy shredded, and NOT the crappy stuff in the green can)
Half and Half
White Pepper (or black if you don’t have white)
Parsley

Melt butter, add flour, and whisk to make a roux.  Heat until all the flour is cooked and incorporated into the butter.  Add the chicken stock and whisk.  This will thicken as it starts boiling.  Once boiling, add a few handfuls of grated Parmesan cheese.  Keep stirring, reducing heat to a medium boil.  Add enough half and half to give it that rich, delicious looking color (about 1/4 to 1/2 cup).  Add pepper to taste.  Add parsley.

Pour over cooked and drained pasta.

This tastes just as good as the original fat-laden recipe, and it cuts more than 3/4 of the fat and calories from the dish.  Play around with the amounts to find what you like best.  You don’t have to feel guilty about eating this “adult mac and cheese” anymore!

To make it more interesting (and healthy), use this as a base and add other items.  My favorites are cooked shrimp or sauteed asparagus (or steamed).  You can also use cooked chicken pieces, green beans and tomatoes, ham, roasted red peppers, or anything else you want.  This is such a versatile recipe!

I make it with pasta shapes, too.  It’s especially good with shells, gemelli, corkscrew pasta, tortellini, or any other kind of pasta as a cheese sauce.  It’s fun for the kids, and they will eat veggies if they are included with the sauce. 

Important Tip:

When adding other items to this dish, add them to the sauce and heat through.  Then, mix the whole thing with the pasta.