Spinach and Artichoke Lasagna Rollups

We are meat eaters around here. Ninety-nine percent of our dinners include some form of chicken, fish, pork, or beef. Every once in a while though, I want something that doesn't have meat. The problem is that while a plate of vegetables can be delicious, I find that within an hour or so I feel like I need to eat again. I need protein. I've been thinking about making some lasagna roll ups, but ironically, I felt like they were TOO meaty for dinner. I don't like to feel stuffed after I eat, especially at night. But, they do have lots of cheese in them, so I decided to give them a try. I looked at about a dozen different recipes before I came up with my version. I lightened up the cheese and added spinach and artichokes. Pretty good I think. So did the family. Here's what you'll need:

  • 10 uncooked lasagna noodles
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1  24 oz can crushed tomatoes
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes
  • 1 C ricotta cheese
  • 3 oz cream cheese at room temperature
  • 1 1/2 C marinated artichoke hearts, drained and coarsely chopped
  • 1 pkg frozen chopped spinach, thawed and squeezed dry
  • 1 egg
  • 1/2 C basil pesto
  • 1/4 C shredded parmesan cheese

Cook the lasagna noodles to al dente according to package directions. 

When they’re ready, remove them from the water and lay them out on a piece of parchment paper that has been sprayed with cooking spray. Do not rinse the cooked noodles.

In a sauce pan, sauté the onion in a little olive oil until caramelized.

Add in 2/3 of the garlic and stir cooking for a couple of minutes until the garlic is cooked. Add the red pepper flakes.

Add the sugar, tomato sauce and 1/2 of the pesto and continue to simmer for about 5 minutes.

In a separate bowl, combine the ricotta and cream cheese until smooth. Add the egg and mix.

Add the pesto and stir to combine.

Now stir in the parmesan.

Next add the spinach and mix well. Make sure to squeeze the spinach as dry as you can before you add it into the mixture.

Now add the chopped artichokes and the rest of the garlic and stir. Season with salt and pepper. 

Spread a thin layer of the tomato sauce on the bottom of your casserole pan.

 Take 1 cooked noodle and add 1/3 C of the cheese mixture to the middle.

Spread the mixture evenly across the noodle in a thin layer.

Starting at one end, roll the noodle gently over the mixture to the other end.

Place the rolled noodle, seam side down, in the casserole on top of the tomato sauce.

Repeat with the remaining noodles and cheese mixture. After all the noodles are rolled, pour the tomato sauce over the top.

Sprinkle with parmesan cheese and bake at 350 degrees for 30-45 minutes until hot and bubbly.

Enjoy! 

Lynn

Fruit and Spinach Salad

Salads have gotten an undeserved reputation. Say the word salad and most people picture a bowl of iceberg lettuce with a few pale tomato wedges and a big glob of creamy dressing. While that is technically a salad, it's not what I want you to picture. Today, I'm going to show you how to make a beautiful and healthy salad that is loaded with flavor. Here's what you'll need: ​

  • 1 package baby spinach
  • 1 pint strawberries
  • 1 C blackberries
  • 1 grapefruit
  • 1 C sliced almonds

Dressing

  • ​2 TBL grape seed oil
  • ​2 TBL apple cider vinegar
  • 2 TBL sugar
  • 1 TBL maple syrup
  • 1 TBL tamari (or soy sauce)​
  • 1 TBL sesame seeds
  • 1 TBL grapefruit juice (from the grapefruit for the salad)​
  • ​1/2 TBL poppy seeds
  • 1/4 tsp paprika

​

The first thing is to make supremes from the grapefruit. That is just a term for sectioning the fruit. Start but slicing a thin piece off of each end of the grapefruit and standing it on end. With a paring knife, follow the curve of the fruit and slice off the peel. Now you have the whole grapefruit with no rind. Hold the fruit in one hand and using the paring knife, cut along the side of the membrane of each section, removing the fruit. Continue for each section. After all the sections have been removed, squeeze the the juice from the remaining pulp into a bowl.

Let's make the dressing now. Start by whisking together the oil, vinegar, maple syrup, and sugar together. Add the tamari and grapefruit juice and mix. Now add the sesame seeds and poppy seeds and paprika and whisk everything until well combined. Refrigerate until ready to serve.

To prepare the salad, start by removing the stems and slicing the strawberries. Add the spinach to your serving bowl and toss with some of the dressing to coat the leaves. Add the sliced strawberries, blackberries, and grapefruit segments and toss gently. Sprinkle the almonds on top. Beautiful!

Enjoy!​

Lynn

Garden Salad with Oranges and Candied Almonds

This month is officially salad month for me, and this is the first salad of the month. It's light and fresh, crunchy and sweet. What more could you ask for in one bowl? Here's what you'll need:​

  • 4 C fresh baby spinach
  • 1 head romaine, cleaned and sliced
  • 1 C sliced almonds
  • ¼ C sugar
  • 6 green onion tops, thinly sliced
  • 2 11 oz cans mandarin oranges, drained & chilled

DRESSING

  • 1 C vegetable oil
  • ¼ C vinegar
  • ¼ C sugar
  • 1 tsp salt
  • 1 TBL parsley flakes
  • pepper
  • red pepper flakes

​

To make the candied almonds, combine the sugar and almonds in saucepan. Stir over medium heat until sugar melts and the almonds start to brown. Spread caramelized almonds on a piece of parchment paper to cool.

Combine all ingredients for dressing in a bowl and chill. Just add as much red pepper flakes as you like. I used about 1 tsp.

In a large serving bowl, mix the baby spinach and the cut romaine, tossing to combine. Add the drained mandarine oranges and the sliced green onions. Right before you are ready to serve, whisk the dressing to combine, then add the desired amount to the bowl. You won't need all of it, so save the rest for another time. Toss to coat, then sprinkle with the candied almonds.  

Pretty and delicious!!​

Enjoy!​

Lynn