Lemon-Basil Lasagna Rolls

My oldest daughter is pasta-obsessed at the moment and every time I ask her what she'd like for dinner this week, it's always "PASTA!" I found this recipe in People magazine (recipe author: Candice Kumai) and just added a bit more marinara sauce so the noodles wouldn't be so dry . It was both delicious and healthy, so we were all happy with it. Pictured with Favorite French Bread. Serves 6-7 (2 rolls each).

1 (16 ounce) box lasagna noodles (not the pre-cooked ones)
3 cups marinara sauce, divided 

1 (15 oz.) container  part-skim milk ricotta cheese
Finely grated zest of 2 lemons (save 1-2 Tablespoons for garnish)
1 Tablespoon dried oregano

1 Tablespoon dried basil (OR substitute 1 cup julienned fresh basil, plus more for garnish)

sea salt, to taste

1. Place oven rack in the middle of the oven and preheat to 350 degrees F.
2. Cook lasagna noodles according to package directions until al dente (still a little bit of crunch; Noodles will continue to bake & soften in the oven). Separate and lay flat on cookie sheet lightly sprayed with cooking spray to prevent them from sticking together.
3. Cover bottom of a 9x13-inch baking dish with 1 1/2 cups marinara sauce.
4. Blend ricotta, lemon zest, oregano, basil, and sea salt in a medium bowl.
5. Spread about 2 Tablespoons ricotta mixture evenly over each noodle; roll each tightly to form a compact spiral. 
6. Arrange rolled noodles neatly in baking dish and cover with the remaining 1 1/2 cups marinara sauce. Bake, uncovered, for 30 minutes.
7. Garnish with additional lemon zest and julienned basil, if desired. 

*NUTRITIONAL INFO: Per 2 lasagna rolls: 350.9 calories, 9 grams fat, 16.5 grams cholesterol, 424 mg. sodium, 51.2 grams carbohydrate, 4.3 grams fiber, 14.6 grams protein.

Christmas & holiday recipe roundup!

Christmas season is in full swing and we wanted to highlight a few of our favorite holiday recipes. Christmas for me is about Christ, family and friends, giving and generosity and... food! Food always seems to play a part in creating memories, traditions and comfort. So, enjoy baking and giving away yummy treats, making memories over delicious meals, celebrating with friends at a party or giving your children something to get nostalgic about when they think back about Christmases of their childhood.

Happy holidays from all of us at Boy Cheese Sandwich!!!

• For Christmas morning:

Sausage Breakfast Casserole
German Pancakes
Apple Puff Pancakes
Amish Breakfast Casserole
Chile Casserole
Kathy's Coffee Cake
French Toast Casserole

• Christmas cookies and home-baked gifts:

Nana's Caramels
Chocolate-Dipped Pretzel Rods
Hot Fudge Sauce
Mom's Sugar Cookies
Waffle Brownies
Earthquake Cookies
Mint Brownies
Meltaways
Sand Art Brownies
Peanut Butter Bars
Easy Pretzel Turtles
Thin Mint Crackers

• Non-food gift:

Christmas Potpourri

• Christmas appetizers:

Cranberry Salsa
Wassail
Artichoke Dip

• Christmas salads:

Christmas Salad
Winter Fruit Salad with Lemon Poppyseed Dressing
Pear Salad

• Christmas desserts:

Gingerbread White Chocolate Blondies
Mom's French Pear Pie
Eggnog Cupcakes
Cranberry Bundt Cake with Warm Butter Sauce
Apple Torte with Lemon Sauce

• Meals for Christmas day, after presents -or- for Christmas Eve:)  Most are make-ahead, so you can just warm it up or bake it when family is around and hungry!

Three-Bean Christmas Chili
Classic Cheese Fondue
Chocolate Fondue (pictured below)
Homemade Chicken Noodle Soup
Ski Country Pasta
Mom's Minestrone Soup
Cranberry Chicken
Mimi's Cafe Corn Chowder with Ham
Mom's Lasagna

Mexican Lasagna

Mmmmm! I love this meal! I'm not sure where I originally got the recipe, but I submitted to our cousin's cookbook over 10 years ago. I hadn't made it in a while, but I'll definitely be making it again soon. It's easy and makes enough for 2 meals. 

Brown in a skillet:

• 1 to 1 and a half pounds lean ground beef

Add the following to the ground beef. Cook until boiling, then reduce heat, cover and simmer 10 minutes:

• 1 pkg. taco seasoning (about 3-4 Tbs.)
• 1 cup diced tomatoes, fresh or canned (well-drained)
• 2 (8 ounce) cans tomato sauce
• 1 (4 ounce) can diced green chilies, drained

Mix ricotta and eggs until well combined in a small bowl:

• 8 ounces skim or part-skim ricotta cheese
• 2 eggs

• 9 flour tortillas, torn into large pieces
• 2 1/2 cups Monterey Jack cheese, shredded

Directions: Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick cooking spray. Spread half of the meat mixture on the bottom of the pan. Top with half of the tortillas. Spread half of the ricotta mixture over tortillas and top with half of the shredded cheese. Repeat once more. Bake uncovered for 25-30 minutes at 350 degrees F. Let stand for 10 minutes before cutting. Serves 10-12. 

Ham and Cheese Lasagna

This dish was in heavy rotation at my house about 10 years ago, then I misplaced the recipe. While looking through my file this week, I found it (I had ripped it out of a magazine) and was so excited to make this delicious and unique lasagna again. It's perfect for company because you can make it in advance and pop it in the oven when you're ready. The lasagna does need to sit for 15 minutes after baking so it sets up, so please keep that in mind. Recipe from Woman's Day magazine, 2/19/2002. Enjoy!

CHEESE SAUCE:

      2 cans (10 3/4 ounces each) condensed Campbell's Cheddar Cheese soup

      1 soup can low-fat milk

      1 can (14.5 ounces) no-salt-added petite diced tomatoes, rinsed and drained 

      1 Tbsp. dry mustard

      1 Tbsp. dried minced onion

RICOTTA LAYER:

      1 (15 ounce) container low-fat ricotta cheese

      2 large eggs

      1/4 cup grated Parmesan cheese

      3/4 tsp. ground nutmeg

OTHER LAYERS:

      12 uncooked, flat oven-ready lasagna noodles (such as Barilla)

      1 bag (16 oz.) frozen chopped broccoli florets, thawed, pressed dry on paper towels and finely chopped

      1 1/2 cups shredded Cheddar cheese

      8 oz. thinly sliced deli ham

      1 (12 oz.) jar roasted red peppers, well-drained, rinsed and chopped

1.  Preheat oven to 375 degrees F. Lightly coat a deep 9 x 13 inch baking dish with cooking spray and set aside.

2.  Cheese Sauce: Whisk ingredients in a small saucepan until blended. Heat, stirring constantly, until cheeses melt.

3.  Ricotta Layer: Mix in a small bowl until combined.

4.  Layer lasagna in prepared baking dish as follows:

• Spread 1 cup hot cheese sauce over the bottom of the pan.
• Top with 4 overlapping noodles
• Half of the ricotta mixture
• The chopped broccoli
• 1 1/2 cups hot cheese sauce
• 1/2 cup shredded Cheddar cheese
• 4 more overlapping noodles
• Remaining ricotta mixture
• The sliced ham
• 1/2 cup shredded Cheddar cheese
• The chopped red peppers
• 1 1/2 cups hot cheese sauce
• 4 more overlapping noodles
• Remaining hot cheese sauce
• Sprinkle top with 1/2 cup shredded Cheddar cheese

5.  Cover tightly with foil and bake for 50 minutes or until sauce and noodles are tender. Uncover; bake 10 minutes longer. Let stand for 15 minutes before serving. Serves 10.

Mom's Lasagna

This is seriously the best Lasagna! Just the other day my Mom's Italian friend asked her for the recipe. You know it's good Lasagna if an Italian loves it right? :)

Ingredients:
Brown and drain together:
1 lb. ground beef
1 - 12 oz pkg. regular Jimmy Dean Sausage

Stir in:
1/8 tsp pepper
1 tsp salt
1 1/2 tsp oregano
1 Tb Worcestershire sauce
1 pkg frozen chopped spinach (optional)

Cook and drain 12-15 Lasagna noodles
Blend together 2 cans Cream of Mushroom Soup
with 1 1/2 cup milk
3 cans tomato sauce
1 1/2 lb. grated Mozzarella cheese

Directions:
Brown and drain meats. Stir in seasonings and spinach (if desired). Cook and drain noodles. Blend soup and milk. Spray Pam on the bottom of a deep 9x13" pan. Layer 1/3 of the noodles, half of the meat, cheese, a little soup and 1/3 of the tomato sauce. Repeat. End with a layer of noodles. Spread remaining tomato sauce on noodles then sprinkle with Parmesan cheese. Bake at 350 degrees for 60 minutes.