Lasagna Rolls

Yesterday I told you how we make an American Holiday Italian-American by serving an Antipasto course. Not only do we do that but we also have a pasta course. My mom has been trying to cut one of these out for years but I won't have it. They are traditions that I love. Believe me, I understand that it's a lot of food but we all love the leftovers and now that I'm older and help with the cooking it's not too much work for one person (my mother). I originally was going to make homemade manicotti but my mom didn't want it. So sort of at the last minute I decided to make this lasagna rolls which is more portion controlled than lasagna and less work than manicotti but essentially, it's the same thing. It makes a lot and I have a nice tray in my fridge for during the week and another small one in my freezer.

Lasagna Rolls


Ingredients:

2 packages of lasagna sheets (NOT the no boil) (you will have some leftover)
6 pounds part skim ricotta (usually comes in 3lb containers)
2 pounds shredded or cubed mozzarella
2 large eggs, beaten
fresh parsley
romano cheese
pepper
Prepared Meat Sauce - use 3 cans crushed tomatoes

Directions:

1.  Cook lasagna sheets in boiling salted water with a drizzle of oil, according to box directions.  This is the ONLY time you should add oil to your pasta water.  These sheets tend to stick and the oil helps to keep them seperated. 

2.  Mix ricotta, romano cheese, pepper and parsley.  Taste and add more romano if needed.  The amount of cheese depends on how salty and strong you  like it.  Add eggs and combine with cheese misture.

3.  In a large casserole pan add enough sauce to cover the bottom.  This keeps the lasagna moist and prevents sticking.  On a large flat surface place a couple of cooked lasagna sheets. Spread some of the ricotta mixture, top with some mozzarella and a spoonful of meat sauce.  Roll and put into the casserole dish. 

4.  Cover with sauce and more mozzarella.   You can freeze now for later use or bake at 350 for 30 minutes to heat through and melt the mozzarella. 

This makes two large casserole dishes.  I used an aluminum pan because I didn't have anything big enough.  It made about 36 rolls.  If you have leftover lasagna sheets (which I did) you can tear them or cut them and toss with sauce.  It's like eating pappardelle, sort of.  Otherwise, make 1 1/2 boxes instead of two. 

I am asking you in advance to forgive my sloppy picture below ( I am not a professional cook or photographer).  I made the mistake of first rolling the sheets in sauce...too messy and completely  unnecessary. 
 
Meat Sauce

Ingredients:

2 cans crushed tomatoes
1 medium onion, diced
4 cloves garlic, finely chopped
1 lb ground beef
6-7 basil leaves (or 2 frozen cubes)
salt and pepper
garlic powder
Mrs. Dash
Extra Virgin Olive Oil
1 tsp sugar

Directions:
Brown ground beef in about 1 Tbsp of oil. Sprinkle with garlic powder, Mrs. Dash, salt and freshly cracked black pepper. Use a potato masher or wooden spoon to break up the meat so you don't have any large chunks. Drain oil from meat and set aside.

Saute onion and garlic in EVOO. Return meat to pot and add tomatoes. Swish water in the cans and add about ½ can of water or as needed so it’s not too thick. Season with salt and pepper to taste and add basil. Let cook for ½ hour, stirring occasionally so sauce does not burn. Taste again for seasoning. Add 1 tsp of sugar or a little more if needed. Allow sauce to cook for ½ hour more and taste again.

Lasagna Rolls

Yesterday I told you how we make an American Holiday Italian-American by serving an Antipasto course. Not only do we do that but we also have a pasta course. My mom has been trying to cut one of these out for years but I won't have it. They are traditions that I love. Believe me, I understand that it's a lot of food but we all love the leftovers and now that I'm older and help with the cooking it's not too much work for one person (my mother). I originally was going to make homemade manicotti but my mom didn't want it. So sort of at the last minute I decided to make this lasagna rolls which is more portion controlled than lasagna and less work than manicotti but essentially, it's the same thing. It makes a lot and I have a nice tray in my fridge for during the week and another small one in my freezer.

Lasagna Rolls


Ingredients:

2 packages of lasagna sheets (NOT the no boil) (you will have some leftover)
6 pounds part skim ricotta (usually comes in 3lb containers)
2 pounds shredded or cubed mozzarella
2 large eggs, beaten
fresh parsley
romano cheese
pepper
Prepared Meat Sauce - use 3 cans crushed tomatoes

Directions:

1.  Cook lasagna sheets in boiling salted water with a drizzle of oil, according to box directions.  This is the ONLY time you should add oil to your pasta water.  These sheets tend to stick and the oil helps to keep them seperated. 

2.  Mix ricotta, romano cheese, pepper and parsley.  Taste and add more romano if needed.  The amount of cheese depends on how salty and strong you  like it.  Add eggs and combine with cheese misture.

3.  In a large casserole pan add enough sauce to cover the bottom.  This keeps the lasagna moist and prevents sticking.  On a large flat surface place a couple of cooked lasagna sheets. Spread some of the ricotta mixture, top with some mozzarella and a spoonful of meat sauce.  Roll and put into the casserole dish. 

4.  Cover with sauce and more mozzarella.   You can freeze now for later use or bake at 350 for 30 minutes to heat through and melt the mozzarella. 

This makes two large casserole dishes.  I used an aluminum pan because I didn't have anything big enough.  It made about 36 rolls.  If you have leftover lasagna sheets (which I did) you can tear them or cut them and toss with sauce.  It's like eating pappardelle, sort of.  Otherwise, make 1 1/2 boxes instead of two. 

I am asking you in advance to forgive my sloppy picture below ( I am not a professional cook or photographer).  I made the mistake of first rolling the sheets in sauce...too messy and completely  unnecessary. 
 
Meat Sauce

Ingredients:

2 cans crushed tomatoes
1 medium onion, diced
4 cloves garlic, finely chopped
1 lb ground beef
6-7 basil leaves (or 2 frozen cubes)
salt and pepper
garlic powder
Mrs. Dash
Extra Virgin Olive Oil
1 tsp sugar

Directions:
Brown ground beef in about 1 Tbsp of oil. Sprinkle with garlic powder, Mrs. Dash, salt and freshly cracked black pepper. Use a potato masher or wooden spoon to break up the meat so you don't have any large chunks. Drain oil from meat and set aside.

Saute onion and garlic in EVOO. Return meat to pot and add tomatoes. Swish water in the cans and add about ½ can of water or as needed so it’s not too thick. Season with salt and pepper to taste and add basil. Let cook for ½ hour, stirring occasionally so sauce does not burn. Taste again for seasoning. Add 1 tsp of sugar or a little more if needed. Allow sauce to cook for ½ hour more and taste again.

Antipasta Salad

Thanksgiving is of course, an American Holiday, but if you're Italian-American your Thanksgiving Feast will not be complete without some sort of Antipasto, which is a first course, served before the pasta course. Most people have platters of rolled up meats, chunks of cheeses and olives and maybe some pickled vegetables. For as long as I can remember our Antipasta (always ended it with an A instead of an O) was always different and I wouldn't have it any other way. My mother told me that my Aunt Carol (from my Mom's side of the family) started this tradition but I have yet to find out the story behind it. Instead of rolling our cold cuts and arranging them on a platter, we slice our meats and add it with the cheese, peppers, artichokes and lots of other good stuff and put it into a large bowl like you would a salad. We add some olive oil and let the flavors blend together overnight.  The result is amazing! Eat this with some good Italian bread and you have a filling meal right here. I hope you try it this way next time!

Antipasto Salad

Serves 12 (or more) as a first course

Ingredients:

1 1/2 lbs boiled deli ham, sliced into strips
1 lb genoa salami, sliced into strips
1 stick pepperoni (ask to have it sliced thin)
1 stick soppresata (ask to have it sliced thin)
2 cans black olives, drained
1 jar spanish olives, drained (sometimes we use sicilian olives - use whatever you like or are in the mood for)
1 jar pepperoncini
1  half moon of provolone, sliced into small chunks
6 stalks of celery, peeled and sliced across so they look like half moons
3 jars marinated artichoke hearts with juice
3 jars roasted peppers packed in oil, sliced into strips
2 cans anchovies

*If you can't find soppresata or pepperoni dried sausage (hot and sweet) can be used instead.

Directions:

Toss all ingredients together in a very large bowl. If the ingredients are packed in oil add to the bowl, if packed it water or vinegar, discard.  Drizzle in some olive oil while mixing to create a nice coating without making it too oily.  Refrigerate overnight.  Serve as a first course with Italian bread.

Antipasta Salad

Thanksgiving is of course, an American Holiday, but if you're Italian-American your Thanksgiving Feast will not be complete without some sort of Antipasto, which is a first course, served before the pasta course. Most people have platters of rolled up meats, chunks of cheeses and olives and maybe some pickled vegetables. For as long as I can remember our Antipasta (always ended it with an A instead of an O) was always different and I wouldn't have it any other way. My mother told me that my Aunt Carol (from my Mom's side of the family) started this tradition but I have yet to find out the story behind it. Instead of rolling our cold cuts and arranging them on a platter, we slice our meats and add it with the cheese, peppers, artichokes and lots of other good stuff and put it into a large bowl like you would a salad. We add some olive oil and let the flavors blend together overnight.  The result is amazing! Eat this with some good Italian bread and you have a filling meal right here. I hope you try it this way next time!

Antipasto Salad

Serves 12 (or more) as a first course

Ingredients:

1 1/2 lbs boiled deli ham, sliced into strips
1 lb genoa salami, sliced into strips
1 stick pepperoni (ask to have it sliced thin)
1 stick soppresata (ask to have it sliced thin)
2 cans black olives, drained
1 jar spanish olives, drained (sometimes we use sicilian olives - use whatever you like or are in the mood for)
1 jar pepperoncini
1  half moon of provolone, sliced into small chunks
6 stalks of celery, peeled and sliced across so they look like half moons
3 jars marinated artichoke hearts with juice
3 jars roasted peppers packed in oil, sliced into strips
2 cans anchovies

*If you can't find soppresata or pepperoni dried sausage (hot and sweet) can be used instead.

Directions:

Toss all ingredients together in a very large bowl. If the ingredients are packed in oil add to the bowl, if packed it water or vinegar, discard.  Drizzle in some olive oil while mixing to create a nice coating without making it too oily.  Refrigerate overnight.  Serve as a first course with Italian bread.

Mashed Sweet Potatoes with Maple Agave Syrup

This dish is a great alternative to sweet potato casserole that people often have as part of their Thanksgiving Feast. It's not as heavy since it doesn't have any eggs or cream but has the perfect amount of sweetness without loading it up with sugar. I added some marshmallows on top for presentation but I don't think it even needs that. Leave off the marshmallows and eat this any day of the year.

Mashed Sweet Potatoes with Maple Agave Syrup

Ingredients:

5 lbs. sweet potatoes, peeled and cut into large pieces
1 stick butter, softened
salt to taste
milk
3/4 cup Trader Joe's Maple Agave Syrup
mini marshmallows

Directions:

Boil sweet potatoes in salted boiling water until fork tender and drain well, add drained potatoes back into the same pot. Using a potato smasher (if you don't have one use a fork or wooden spoon)smash potatoes until there are no longer any lumps. Add butter to potatoes and smash them into the potatoes. Add milk a little at a time until it's a smooth creamy consistency. Add syrup (if you don't like it sweet you can leave this out or just add it 1/4 cup at a time and adjust according to your taste) and stir into the potatoes. Season with salt according to taste. Put potato mixture into a large casserole dish, if you want more marshmallow topping use a dish that is long and shallow. *See Note. Add a layer of mini marshmallows and bake at 350 until marshmallows are browned.

 

*If you want to make this ahead of time, stop here. Cool and refrigerate. Take potatoes out of the fridge and leave on the counter for at least one hour to get the chill out. If it's still cold when you want to bake it. Bake at 350 until heated through. Then put layer of marshmallows on top and bake or broil until browned.

Mashed Sweet Potatoes with Maple Agave Syrup

This dish is a great alternative to sweet potato casserole that people often have as part of their Thanksgiving Feast. It's not as heavy since it doesn't have any eggs or cream but has the perfect amount of sweetness without loading it up with sugar. I added some marshmallows on top for presentation but I don't think it even needs that. Leave off the marshmallows and eat this any day of the year.

Mashed Sweet Potatoes with Maple Agave Syrup

Ingredients:

5 lbs. sweet potatoes, peeled and cut into large pieces
1 stick butter, softened
salt to taste
milk
3/4 cup Trader Joe's Maple Agave Syrup
mini marshmallows

Directions:

Boil sweet potatoes in salted boiling water until fork tender and drain well, add drained potatoes back into the same pot. Using a potato smasher (if you don't have one use a fork or wooden spoon)smash potatoes until there are no longer any lumps. Add butter to potatoes and smash them into the potatoes. Add milk a little at a time until it's a smooth creamy consistency. Add syrup (if you don't like it sweet you can leave this out or just add it 1/4 cup at a time and adjust according to your taste) and stir into the potatoes. Season with salt according to taste. Put potato mixture into a large casserole dish, if you want more marshmallow topping use a dish that is long and shallow. *See Note. Add a layer of mini marshmallows and bake at 350 until marshmallows are browned.

 

*If you want to make this ahead of time, stop here. Cool and refrigerate. Take potatoes out of the fridge and leave on the counter for at least one hour to get the chill out. If it's still cold when you want to bake it. Bake at 350 until heated through. Then put layer of marshmallows on top and bake or broil until browned.

Happy Thanksgiving!

Wishing all of you a very Happy and Food Filled Thanksgiving! Next week I'll have all my photos and recipes to share! In the meantime here's a link to some of the dishes I made last year.


Homemade Manicotti

Pumpkin Mousse Roll

Stuffed Mushrooms

Stuffed Artichokes

Happy Thanksgiving!

Wishing all of you a very Happy and Food Filled Thanksgiving! Next week I'll have all my photos and recipes to share! In the meantime here's a link to some of the dishes I made last year.


Homemade Manicotti

Pumpkin Mousse Roll

Stuffed Mushrooms

Stuffed Artichokes

Chicken Cacciatore

My mom used to make a simpler version of this dish (without the veggies) often when I was growing up.  This took a little longer but we'd have it from time to tome. Cooking the chicken in the sauce makes it so tender the meat came right off the bone with the slight touch of a fork.  You can change up this dish by adding some crushed red pepper flakes for some kick or throwing in some peas for some added sweetness. 





Chicken Cacciatore

by Michele

Serves 4

Ingredients:

1 chicken cut up and cleaned and pat dry
2 red bell peppers, sliced into one inch strips
1 package of mushrooms, sliced
½ cup red wine vinegar or dry white wine
1- 28 ounce can crushed Tomatoes
¼ cup parmesan cheese
1 onion, diced
4 cloves garlic, minced
2 cubes Dorat frozen basil or a handful fresh leaves
Italian seasoning, to taste
salt and pepper, to taste
oil, for frying

Directions:

In a wide shallow pan such as a chicken fryer, brown chicken in oil, set aside. Add onion, garlic, peppers and mushrooms and let cook until onion is translucent. Deglaze the pan with vinegar scraping up browned bits with a wooden spoon. When reduced add basil, Italian seasoning, salt and pepper, then and tomatoes, stir. If sauce is too thick, add water to thin in out. Add cheese. Let cook until chicken is tender, about 1 - 1 1/2 hours. Adjust seasoning to taste.

Serve with pasta, potatoes, rice or polenta.

Chicken Cacciatore

My mom used to make a simpler version of this dish (without the veggies) often when I was growing up.  This took a little longer but we'd have it from time to tome. Cooking the chicken in the sauce makes it so tender the meat came right off the bone with the slight touch of a fork.  You can change up this dish by adding some crushed red pepper flakes for some kick or throwing in some peas for some added sweetness. 





Chicken Cacciatore

by Michele

Serves 4

Ingredients:

1 chicken cut up and cleaned and pat dry
2 red bell peppers, sliced into one inch strips
1 package of mushrooms, sliced
½ cup red wine vinegar or dry white wine
1- 28 ounce can crushed Tomatoes
¼ cup parmesan cheese
1 onion, diced
4 cloves garlic, minced
2 cubes Dorat frozen basil or a handful fresh leaves
Italian seasoning, to taste
salt and pepper, to taste
oil, for frying

Directions:

In a wide shallow pan such as a chicken fryer, brown chicken in oil, set aside. Add onion, garlic, peppers and mushrooms and let cook until onion is translucent. Deglaze the pan with vinegar scraping up browned bits with a wooden spoon. When reduced add basil, Italian seasoning, salt and pepper, then and tomatoes, stir. If sauce is too thick, add water to thin in out. Add cheese. Let cook until chicken is tender, about 1 - 1 1/2 hours. Adjust seasoning to taste.

Serve with pasta, potatoes, rice or polenta.