I have come to realize that I have been baking an awful lot in my kitchen the last couple weeks. Don’t get me wrong I love dessert as well as the next guy, but I thought it was time to change it up a bit. Don’t worry, come back tomorrow and I will back on track with the sweets.
I have a new tempting treat to share with everyone so you wont be disappointed. Now you did not think I could go to long without baking some kind of sweet creation did you? Sorry but it is definitely my weak spot. Last night I downsized a favorite main dish in our house Lasagna!!!
Oh how I love it, but hate all work that goes into preparing it. I do have to admit I used to make the homemade version of Lasagna all the time. I really just don’t have the time to make it. So let the truth be known that Stouffer’s Lasagna is a visitor in our house on more than one occasion. Heck why not! It’s still a home cooked meal + I think it taste better than what I can throw together and it’s so much cheaper.
I found this recipe for Pepperoni Lasagna Roll Up’s a couple weeks back. I thought what a perfect alternative to Lasagna. It’s homemade but without all the fuss. This recipe has a little twist to it with Pepperoni added. It really sounded interesting to me and I thought to myself this is something the kid’s might like. Well I was half right on that idea, meaning half of my kiddo’s liked it.
One loved it and one hated it, but as they say about "Mikey" he hate’s everything and that’s no joke. Carson is the pickiest eater I have so it really doesn’t hurt my feelings at all when he says something is yucky. If Carson could live on junk food and junk food alone he would. One day he will change his mind.
My daughter did not want to eat the Lasagna Rolls at dinner, she said I don’t think I am going to like those. To my surprise she quickly changed her mind when she saw only one left in the pan. I was cleaning up the dinner dishes and caught her out of the corner of my eye serving herself the last Lasagna Roll at 8 P.M. no less. I did not say a word I knew it would ruin the whole moment, so quiet I stayed.
I finished up the dishes, turned out the light and went into the living room. I looked over at the coffee table and there sat an empty plate not a spec a food was left. Mackenzie looked up at me and said Mommy I am going up for my bath, know what? I looked over at her and said what? she said with a smile on her face those cheesy noodle thingy’s are good! Can you make more? Mission Accomplished.
Don’t take Mackenzie’s word for it you can make them yourself and find out just how good they are. I really liked the combination and the flavor of all the different cheese. Yummo! Lets get started so you can make this wonderful dish for your family. I hope they enjoy it as much as mine did.
Cook noodles according to package directions; drain. Cook to al dente about 12 -14 minutes
Rinse noodles with cold water and lay flat on a baking sheet or waxed paper while you prepare the filling.
Combine ricotta or cottage cheese, oregano and basil and Mozzerella cheese. I only added just a bit of the spices. I wasn't sure if my kids would like it or not if they saw green in the cheese. Also I used Cottage cheese this paticular time.
use a paper towel to pat the lasagna noodles dry if they are still well. Spread about 1/4 cup of the ricotta cheese or cottage mixture over each noodle to within 1/2 in. of edges. Top with pepperoni's, there is no rule here place as many as you want. I usually do about 5 - 6 pepperoni's.
Place seam side down in a greased shallow baking dish; You can also add a little sauce to the bottom of the baking dish. This keeps the noodles soft on the bottom.
Cover and bake at 350° for 20-25 minutes or until bubbly.
Uncover; sprinkle with Parmesan cheese or Mozzerella cheese if you do not have Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes top each roll with a little more cheese before serving. Yield: 8 servings.
Pepperoni Lasagna Roll Ups
8 - lasagna noodles
2 - cups ricotta or cottage cheese
1 - teaspoon oregano
1 - teaspoon basil
40 - slices pepperoni
8 - slices Swiss cheese, or Mozzerella slices
1 - cup shredded Mozzerella Cheese
2 - cups meatless spaghetti sauce
1 - 2 tbsp. grated Parmesan cheese
Cook noodles according to package directions; (al dente 12 - 14 minutes) drain and rinse with cold water. Lay noodles on a baking sheet or waxed paper.
Combine ricotta cheese, oregano, basil and shredded mozzerella cheese. Spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and cheese slices (1 slice swiss cut in half or use mozzarella cheese) carefully roll up.
Place seam side down in a greased shallow baking dish; You can also add a little sauce to the bottom of the baking dish. This keeps the noodles soft on the bottom. Top each roll with Spaghetti sauce.
Cover and bake at 350° for 20-25 minutes or until bubbly. Uncover; sprinkle with Parmesan cheese or shredded Mozzerella cheese. Bake 5 minutes longer or until cheese is melted.
Let stand for 5 minutes top each roll with a little more cheese before serving.
Yield: 6 servings