Lasagna Roll-ups

Hello Everyone!

I wanted to share another recipe that I made over break for the family, lasagna roll-ups!  You can print the recipe here.  The roll-ups were really good and I remembered a salad this time so it was a great meal!

So there is a funny story behind the roll-ups that I want to share.  I actually made them in high school in Home Ec class but I could never find a good recipe that I liked.  Since my brother is in Home Ec now, I found that the recipes are put online so I went and found it on the school’s website!  Wonderful!

Here are the ingredients that you need:
  • 12 lasagna noodles
  • ½ teaspoon salt
  • 15 oz. ricotta cheese 
  • 2 egg whites
  • 6 teaspoons dried parsley
  • 1½ cup shredded mozzarella cheese
  • 3 cup spaghetti sauce
  • 6 tablespoons grated Parmesan cheese

Cook lasagna noodles 10-12 minutes, or until noodles are tender; drain.

Preheat oven to 350°. Spray 8×8 pan with cooking spray.  Mix ricotta cheese with egg and parsley.  The original used a whole egg instead of two egg whites so that is your choice.
Spread a thin layer of spaghetti sauce on the bottom of pan
After the lasagna noodles are done cooking, drain the water.  When lasagna noodles are cool, spread them out on a tray.  Spread ricotta cheese mixture on each of the noodles.
Beginning at one end, loosely roll up each noodle.
Transfer each lasagna roll, seam side down, to pan, lining them up in a row.

Spread sauce on the lasagna roll-ups; sprinkle with the Parmesan cheese.  Bake 30 – 35 minutes, or until sauce is bubbly and roll-ups are heated through.

When it is all done, give it a few minutes to cool down and enjoy!
It is a great recipe and not hard to make.  It is great for easy to serve pieces.  I hate when my lasagna falls apart, so this is perfect for it all staying together too!

Enjoy,

Braided Spaghetti

Today I thought I would expand my horizons beyond crafting and share a recipe that I found on Pinterest, Braided Spaghetti!

Yum!

I found the recipe on the Rhodes website!  The family really enjoyed it except for the fact that I forgot to make a salad to go with it, oops!

The recipe is actually very simple!  It feeds about six people (five if no one likes the ends like us).  What you need is:

  • 1 Loaf Rhodes Bread Dough
  • 6 oz. spaghetti
  • Spaghetti sauce
  • 8 oz mozzarella cheese, cut into small cubes
  • 1 egg white
  • Parmesan cheese
  • Parsley Flakes

When you start preparing, make sure you set aside the Bread Dough for 3-4 hours so that it can thaw.

When the dough is thawed, roll it into a 12″ x 16″ rectangle or as close as you can get.  If you can’t make 12″, the strips will stretch a little when you fold them over so its okay.
Next, cook the spaghetti according to the package’s instructions minus a few minutes.  Mix the sauce and the spaghetti together.  I left a little bit of sauce in the pan to use overtop later.  
Cut the cheese into cubes and place the spaghetti down the middle of the bread with the cheese on top.
I then layered the rest of the sauce on top of the cheese.
Next cut the sides into strips so we can fold them over the bread.
Start braiding the bread by folding in the ends of both sides.  Since I had the sauce on top, my dough wasn’t staying on the ends so I used toothpicks to hold it in place! Braid the strips, right over left and then left over right and so on until you get to the end.
If your bread isn’t already on your baking sheet, perfect time to transfer it!  I had mine on already so that it would’t fall apart when I was transferring it though.
Spread an egg white along the top of the bread and sprinkle garlic powder and parsley!
Bake at 350 degrees for 30-35 mins or until the bread is golden brown.
This was quite a success and very good!  I hope your family and/or friends enjoy it too!

Enjoy,