Happy Monday, everyone! What an Oscar weekend, huh? I’m just so happy that The King’s Speech took best picture. What a phenomenal movie. If you haven’t seen it yet, please, PLEASE check it out. It deserved every award it won and more (um…probably should have gotten best score, in my humble opinion).
And may I say A+ to Mila Kunis for her flirty, yet romantic, lilac gown. Best dressed, I thought…by far.
Okay, back to food. Lasagna is maybe one of the best dishes ever. It’s comforting and cheesy and just hits the spot on cold wintery days; however, I’m just one person…so I rarely make a whole lasagna because then I’ll be eating it for a month. So I’ve resorted to lasagna roll ups…which are great because you can make 1 or 20…and if you’re not a huge fan of sauce, mushrooms, meat, etc., you can customize each roll to suit the needs of you or your diners.
LASAGNA ROLL UPS
10 lasagna noodles, cooked and drained
1 container ricotta cheese (15 oz. should get you through 10 noodles…depending on how much you use)
2 cups shredded mozerella cheese
1 cup shredded parmesean cheese
canned tomato sauce
Lay your cooked noodles out on a flat surface. Spread each noodle with ricotta cheese and lightly sprinkle with mozzarella and Parmesan. Add salt, pepper, and garlic powder to taste. Repeat for each noodle.
Slowly roll up the noodles and place in a 9×13″ pan. Bake for 20-25 minutes at 375 degrees…or until the cheese is melted and your roll ups are warm all the way through.
Remove from oven and top with sauce. Tah dah!
For left overs, try this: Reheat roll ups on the stove top to give the lasagna noodle a crunch. It’s like a totally different food!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.