Lasagna Roll Ups {Recipe}

by Jennifer Lynn-Pullman on July 28, 2014

Lasagna Roll Ups

 I love lasagna roll ups.  I first made them over 5 years ago after I watched Rachel Ray make them.  Lately I have seen various versions of lasagna roll ups popping up on Facebook and Pinterest, so I thought I would share how I make my them.

Lasagna Noodles

 For just the four of us I make half a box of lasagna noodles.  We usually get two to three meals out of one batch.  I cook the noodles according to the package directions.  I drain and rinse the noodles under cold water.  By running the noodles under cold water you cool the noodles quickly, ending the cooking process, and make them easier on the fingers to handle.

Lasagna Roll Ups

 I make the ricotta stuffing exactly the same way my college roommate taught me many years ago.  Loretta would cook for us if she stayed in State College for the weekend.  She made the best spaghetti sauce in the biggest stock pot I have ever seen.  She used to make homemade stuffed shells for us too.  I always helped stuff the shells.  The ricotta mix was so good I would eat it cold right off the spoon (or my fingers!).  Loretta used sugar in her mixture and I do too.  I know everyone is afraid of sugar (more on that in a upcoming post), but I enjoyed the taste.  I use a small amount of sugar in the mixture, which gets spread over 24 roll ups.

Lasagna Roll Ups

 Each lasagna noodle in cut in half.  I place a spoonful of cheese at one end of each noodle.  A spoonful is about 2 tablespoons.  You then fold the noodle over the cheese mixture and continue to roll the noodle up.

Lasagna Roll Ups

 Place the noodles is a 13×9 inch baking dish.  I spread about 1/3 cup of spaghetti sauce on the bottom of the dish.  The lasagna roll ups are placed in the dish and then covered with the remaining spaghetti sauce.  I used a prepared Marinara sauce or a Tomato Basil sauce.  Loretta used homemade, but I don’t have the time or desire to do that yet!  I top the noodles with mozzarella cheese and bake until the cheese melts and the sauce is bubbly.  The lasagna roll ups reheat well.  We are big fans of leftovers and this is a great leftover meal.

Lasagna Roll Ups

 

 

Lasagna Roll Ups

Ingredients

  • 12 Lasagna Noodles
  • 16 oz Ricotta Cheese
  • 1/4 cup shredded Mozzarella Cheese
  • 1/4 cup shredded Parmesan Cheese
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt and Pepper to taste
  • 1 jar Marinara Sauce

Instructions

  1. Cook noodles according to package directions.
  2. In a medium size bowl combine ricotta cheese, mozzarella, parmesan, basil, sugar, salt and pepper.
  3. Stir to combine.
  4. When noodle are finished cooking drain off the water and rinse noodles under cool running water.
  5. Cut each lasagna noodle in half, so you end of with 24 shorter noodles.
  6. Place about 2 tablespoons of the cheese mixture at one end of each noodle.
  7. Roll the noodle up.
  8. Place noodles in a 13x9 inch baking pan coated with a thin layer of marinara sauce.
  9. When all the noodles have been rolled and placed into the baking sheet spread remaining marinara sauce over top of noodles.
  10. Sprinkle with additional mozzarella cheese if desired.
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Mudslide Pudding Shooter Recipe {Recipe Redux}

by Jennifer Lynn-Pullman on July 21, 2014

Mudslide Pudding Shooters

 The July Recipe Redux challenge is a “spirited’ one!

A Spirited ReDux

From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?

 

Mudslide Pudding Shooters

I love mudslides.  During the summer months we spend a lot of time in Ocean City, NJ at my parent’s condo.  Years ago TGI Fridays marketed a mudslide mix.  We would whip up frozen mudslides at the pool deck pretty frequently with this mix.  One night we went to a friend’s ice cream shop after closing and mixed in soft serve ice cream, yum!  For this months challenge I wanted to create a dessert using the common ingredients found in a mudslide:  Kahlua, Vodka, and Bailey’s Irish Cream.  Mudslides are packed with calories we don’t need, so I didn’t want to create a dessert that would be high in calories either, especially since I am supposed to create “healthy” recipes.  Using non fat milk, no eggs, and smaller serving containers you can enjoy a yummy dessert without a lot of excess calories.

Mudslide Pudding Shooters

 Placing the pudding into shot glasses allows you to control the portion size and control the calories.  One shot class is just enough to satisfy your sweet tooth!

Mudslide Pudding Shooters

You can get about 8 servings from the pudding recipe. The whipping cream recipe will yield about 16 servings since you are using less of this in the shot glasses.

Ingredients

  • 2 cups non fat milk
  • 2 tablespoons sugar
  • 2 tablespoons corn starch
  • 1/2 cup semi sweet chocolate chips
  • 4 teaspoons Kahlua
  • 2 teaspoons Vanilla Vodka
  • 1 cup heavy whipping cream
  • 2 tablespoon confections sugar
  • 4 teaspoons Bailey's Irish Cream

Instructions

  1. For Pudding:
  2. Combine sugar and cornstarch in a saucepan.
  3. Slowly whisk in milk letting cornstarch dissolve preventing clumps.
  4. Slowly heat milk until a slow boil begins, stirring frequently.
  5. Stir in chocolate chips, stirring until chocolate melts.
  6. Remove from heat and stir in Kahlua and Vodka.
  7. Cover pudding and place in refrigerator to chill for 2-3 hours or until set.
  8. For Whipped Cream:
  9. Place a metal bowl and metal beaters into the freezer for about 15 minutes to chill. (this will help speed up whipping process)
  10. Place sugar in bowl.
  11. Whisk in whipping cream
  12. Beat cream on a medium high speed with an electric mixer until still peaks form.
  13. When ready to serve place pudding into a shot glass filling half way.
  14. Add about an inch of whipped cream.
  15. Fill the rest of the shot glass with pudding.
  16. Top with additional whipped cream.
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 Pudding

Pudding Nutrition Label

 Whipped Cream

Whipped Cream label


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July Rehab Update

July 14, 2014

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Chive Blossom Parmesan Cheese Sauce {Recipe Redux}

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Mushroom “Steak” Sandwich with Whiz {Recipe Redux}

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Strawberry Banana Smoothie {Recipe}

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Mango Peach Smoothie {Recipe}

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Roasted Sweet Potatoes {Recipe} – Meatless Monday

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Rehab Update

May 30, 2014

 Physical therapy this time around is really helping.  Yoga has also been a big part of my injury recovery.  Last weekend I was in Ocean City, New Jersey and tried out a newly opened yoga studio called Yoga Ginger.  I took their Hot Vinyasa class.  I felt great after the class.  My hip felt great […]

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Mango Pineapple Sun Tea – Recipe Redux

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This months Recipe Redux challenge is “Cooking with Tea”.  Challenge:  Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane […]

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What to do when the athlete in you is “grounded”.

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If you have read my “Meet Jen” page you already know I am an active person.  What is an active person to do when they are told not to be active?  I feel like I have been grounded! From the Fall of 2012 to Fall of 2013 I was running alot in prep for three races I […]

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