Vegetable Chicken Bake

394.  This recipe is a Keto friendly version of lasagna, though, without the noodles.

 It is layered with vegetables and meat of your choice.
 I have used chicken, ground beef and Italian sausage crumbled and adapted them to the recipe.

And if pasta is welcome, it pairs perfectly with any type of pasta noodle.

"Italian food is all about ingredients and it's not fussy and it's not fancy."

~  Wolfgang Puck

Rolattini

333.  Here is a simply easy and great meal for any night, Rollatini.

My process is simple and easy to follow, and you can make a meatless variation with spinach, kale, broccoli rabe or any other veggie you choose.  I made a similar meal a while back with spinach and prosciutto.  You can find that post here

Rollatini

1 16 oz container of Ricotta Cheese

2 cups hand shredded Mozzarella Cheese or 1 16 oz bag shredded

3 cups Marinara tomato sauce homemade or 1 16 oz bottle of prepared Marinara tomato sauce

1/2 cup grated parmesan cheese

1 egg

Salt and Pepper

1 box Lasagna Noodles

1 lb ground pork or beef sautéd and drained, set aside to cool

options:   Spinach leaves, onion sautéed, Shredded cooked chicken, Kale leaves, Broccoli steamed

Boil a large pot of water and partially boil the Lasagna Noodles till flexible.  Drain and place in a cold water bath.

In a bowl place ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, egg and salt and pepper.  Mix till incorporated.  Set aside

Assemble:  

In a large greased baking dish spoon about 1/2 cup sauce onto the bottom and spread around.  

Take one lasagna noodle, spread 2 Tablespoons of ricotta cheese mixture across the noodle, then place 2 Tablespoons of meat.  Take one end and roll the noodle up to form a rollatini.  Place flat side down in baking dish.  Repeat till all the noodles and filling has been used.

Spoon remaining sauce over the rollatini then sprinkle with parmesan cheese and remaining mozzarella cheese.  Cover with tin foil.

Bake in a 350∘ oven for approximately 1 hour or till bubbly and cheese is melted.  You may remove the tin foil in the last 10 minutes of baking to brown the top of the cheese.

 

Now...how hard was that?

"When your Italian mother asks, 'Do you want a piece of advice?' it is mere formality.

It doesn't matter if you answer yes or no.

You're going to get advice anyway."

- Anonymous

Lasagna Rolls

212. Dinner tonight was Lasagna Rolls ala Giada.

My honey has been wanting to make the recipe from Giada's Family Dinners Cookbook for Lasagna Rolls. You can find the recipe here on Food Network.

The recipe uses wonderful Italian thinly sliced prosciutto.

My honey and I worked together. While he mixed the filling of riccotta cheese, I made the white sauce.

We boiled the pasta,

finished the filling,

then started the process.

Three tablespoons of filling spread down the center of each lasagna noodle.

Then roll to create a small package. After you spread the white cream sauce on the bottom of your baking dish, line the lasagna rolls side by side, 12 rolls to be exact.

Then spoon 1 cup of sauce over the rolls,

and finish with a sprinkling of 1 cup of mozzarella cheese and 3 tablespoons grated parmesan cheese.

Bake in a 450 degree oven, covered for 20 minutes. Then remove the foil and continue to bake for 15 more minutes.

Let the Lasagna Rolls sit for 10 minutes...then serve.

Delicious!

What a wonderful spin on the traditional Lasagna and so easy to serve. This is a keeper recipe.

"A beautiful evening can be as simple as watching a favorite movie, 

while enjoying an excellent meal (at home)."

~ Giada De Laurentiis