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Time (or lack of) seems to be more of and issue these days
and there are so many products available now to help make
your life easier in the kitchen. There are jars, bags, cans,
tubes, packets, etc.. the list is endless that can get you a
jump start on your meals and still end up with the home made
results.

Take this recipe for LASAGNA ROLL-UPS for example that
uses jarred Alfredo sauce instead of the red sauce. You can
always add your extra touches or favorite seasonings but why
not take the help? I like how these portion out for individual
servings too.

Enjoy!
Marzee

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RECIPE: SIMPLE LASAGNA ROLL-UPS

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INGREDIENTS:
8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
lasagna and cook for 8 to 10 minutes or until al dente. Rinse
in cold water and drain well. Meanwhile, in a large sauce pan
over medium heat add oil and cook broccoli or spinach and green
onions until tender, stirring frequently. Remove pan from heat
and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees. Place noodles in a single layer
on a sheet of waxed paper. Evenly spread some of the cheese
mixture on each noodle. Roll up each noodle from the short end,
jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4
of the Alfredo sauce on the bottom and spread evenly. Arrange
the rolled noodles, seam side down, in the dish. Top with
mozzarella cheese and remaining sauce. Cover loosely with foil
and bake in preheated oven for 30 minutes or until hot and
bubbly and the cheese is melted. Serve.

Yield: 4-6 Servings
Category: Pasta




*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

PREPPING FOR PASTA

Don't scrimp on the boiling water! Pasta likes to have
"breathing" room, with plenty of space for moving around.
If possible, use an 8-quart pot with 5-6 quarts of water for
a pound of pasta.

It's not necessary to add oil to the water-just use plenty of
water and stir occasionally to prevent sticking. Gently stir
pasta immediately after adding to water.

Salt the water to add flavor and help pasta absorb the sauce,
about 1-2 tablespoons salt to 6 quarts water.

Don't combine two types or sizes of pasta in the same pot of
water. One kind will probably be ready before the other.

Do not rinse pasta unless you're using it for a cold pasta
salad. Otherwise you'll rinse the starch off.

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