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Three Cheese Lasagna Roll-Ups
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All hail the no-fuss, easily individualized serving, three cheese lasagna roll-ups. Lasagna on a weeknight is now a legit option.

Three Cheese Lasagna Roll-Ups

Raise your hand if you feel like making lasagna is the biggest pain in the ass thing to do. [raising hand the highest over here!] Now, don’t get me wrong: I LOVE lasagna. But suffering through slathering cheese and sauce across slippery layers of lasagna noodles that decided they wanted to be cantankerous and stick together like a bowl of sushi rice is just not my kind of fun. Sometimes I suffer through the process. Case in point: our favorite spinach lasagna. But most of the time, when we want a cheesy Italian pasta dish, we opt for baked ziti or skillet lasagna instead. That is, however, until these three cheese lasagna roll-ups entered our life.

All hail the no-fuss, easily individualized serving, three cheese lasagna roll-ups. You’ll boil and drain the noodles, lay them out on a work surface like little soldiers, spread on an almost sinful amount of cheese, roll ’em up, and drop them onto a thick layer of delicious tomato sauce. More sauce, bake, cheese, bake, and done.

Three Cheese Lasagna Roll-Ups

Lasagna in 45 minutes – weeknight lasagna! – is definitely my kind of fun. The rolled up form cuts the baking time in half as compared to regular lasagna and there’s no sloppy first piece that never wants to wiggle its way out of the pan. The leftovers, which are easy to portion out for lunches, made me giddy thinking about all morning and were perhaps even better than the original meal after there was time for the flavors to meld overnight. I suspect assembling these roll-ups in advance would allow for the same effect and will most certainly make cooking on a busy weeknight or for company way less stressful.

These three cheese lasagna roll-ups WILL be making repeat appearances on our menu – maybe with spinach, kale, or sautéed mushrooms in the future – because we completely adored them. As in, we mmm’d our way through dinner, elbowing each other on the couch with excitement, not wanting them to end, and struggling with the impulse to take seconds. Yep, that good.

Three Cheese Lasagna Roll-Ups

Three Cheese Lasagna Roll-Ups

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: generous 6-8 servings

Ingredients

  • 12 lasagna noodles, cooked according to package directions, drained
  • 2 ½ - 3 cups your favorite marinara sauce (we had leftovers of this amazing sauce to use up but jarred sauce is fine too)
  • 16 oz whole milk ricotta cheese
  • ¼ cup grated Pecorino Romano or Parmesan cheese, plus extra for serving
  • 8 oz whole milk mozzarella cheese, shredded and divided (about 2 cups total)
  • 1 egg yolk
  • 1 tsp Italian seasoning
  • ¾ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 tbsp chopped basil or parsley for serving

Instructions

  1. Preheat oven to 375° F. Spread half of the sauce evenly over the bottom of a square baking dish (I used a 10×10-inch dish but 8×8-inch would work fine as well.)
  2. While the noodles boil, mix the ricotta, Pecorino Romano/Parmesan, one cup of the shredded mozzarella, egg yolk, Italian seasoning, salt, and pepper together in a large bowl.
  3. After the noodles have drained, immediately lay them out in rows on a parchment-paper lined surface perpendicular to the edge of the work surface. The faster you do this, the less chance you'll have of them sticking together.*
  4. Using a large cookie scoop, scoop out a leveled amount of the cheese mixture and spread it out over the first noodle (an offset spatula works great here), leaving about ¼-inch empty at short edge furthest from you. Roll the noodle from the short edge nearest you to the empty edge and press the noodle together lightly to help it seal together. Place the roll-up in the baking dish. Repeat with remaining noodles and filling. Top with remaining sauce and cover tightly with foil.
  5. Bake for 15 minutes. Remove the foil, add the cheese, and bake for another 15-20 minutes, until the cheese is melty. Sprinkle with extra grated cheese and basil/parsley before serving.
  6. *Note: Don't be tempted to toss the noodles with oil to prevent sticking - you'll never be able to spread the cheese over them. The parchment paper will absorb some of the water from the noodles and prevent them from sticking to the counter top.

Source

Smells Like Home original recipe

http://www.smells-like-home.com/2016/01/three-cheese-lasagna-roll-ups/

Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema
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Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema

Why is it that I don’t think more often to make quesadillas? I mean, could they be any easier to make? Tortilla. Cheese. Other stuff. Done. We recently had a bunch of spinach hanging out in the fridge which needed to be used up before it hit that “omg I can’t believe I forgot about the spinach again” point as well as a few tortillas in the pantry from some baked chicken burritos that got devoured for dinner one night.

And since we always always always have a can of black beans in the pantry, these black bean and spinach quesadillas with toasted cumin seed crema came together one night in a snap. You could certainly season the filling with some cumin, chili powder, or taco seasoning but surprisingly, I opted not to add any seasoning. The natural and clean flavor of the spinach, beans, and extra sharp cheddar I added really came through really nicely in these quesadillas.

Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema

A little bit of flavor flair comes with the toasted cumin seed crema I made for dipping those cheesy triangles and while it takes a tiny bit longer to toast the cumin seeds in a pan, whir into a powder, and stir into crème fraîche the extra effort goes a long way. The crema was devoured equally as quickly as the quesadillas were! I’m always enamored with how quick weeknight meals like these black bean and spinach quesadillas always pack such a punch and leave such a lasting impression, and I’m equally enamored with how happy this makes both of us.

Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema

Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 servings

Ingredients

    For the toasted cumin seed crema:
  • 1 tbsp cumin seeds
  • 8 oz (1 cup) creme fraiche or sour cream
  • For the quesadillas:
  • Unsalted butter
  • 10-12 flour tortillas (homemade or store-bought)
  • 5 oz fresh spinach
  • 1 (14oz) can black beans, rinsed and drained
  • 4 oz sharp cheddar cheese, shredded

Instructions

  1. To make the toasted cumin seed crema: Toast the cumin seeds in a small pan over medium heat, swirling them around in the pan, until they become fragrant and just start to pop. Transfer the seeds to a spice grinder and allow them to cool for 5 minutes. Grind the seeds into a powder. Stir into the creme fraiche/sour cream. Cover and refrigerate until ready to use.
  2. To make the quesadillas: Preheat oven to 200° F and place a baking sheet on the middle rack.
  3. Melt the butter in a 12-inch non-stick or cast iron skillet over medium heat. Place a tortilla into the pan and layer on a few pinches-ful of cheese (a couple tablespoons), ¼ cup black beans, a good handful of spinach, and some extra cheese on top (this will help the top tortilla to stick to the filling. Add a second tortilla to the top of the filling, pressing down slightly. Allow the bottom tortilla to brown for a couple minutes then carefully flip the whole quesadilla over and allow the second tortilla to brown as well. When the [now] bottom tortilla is browned and the cheese is melty, transfer the quesadilla to the warm baking sheet in the oven. Repeat the process with the remaining ingredients, adding some extra butter to the skillet when needed.
  4. Cut the quesadilla into wedges and serve hot with the toasted cumin seed crema for dipping.

Source

Smells Like Home original recipe | toasted cumin seed sour cream adapted from Smitten Kitchen

http://www.smells-like-home.com/2016/01/black-bean-spinach-quesadillas-toasted-cumin-seed-crema/