My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Monday
Oct192009

ROLLUPS

Do you guys remember eating rollups as a kid?  What was SO appealing about it?  It seriously felt like plastic…Maybe it was the shapes that you could punch out of it, or the “fruit” flavors, or competing with your friend to see who could stuff the whole thing in their mouth and swallow it first.

Either way…I did not eat that kind of a rollup today, I ate lasagna rollups!  Much tastier =)

Today was a busy day:

4 mile run –> plan this week’s meals –> weekly grocery shopping –> get ready for and go to interview –> come home clean + cook dinner --> pick up pat + natalie at the airport –> eat dinner

The interview [to be a vegan chef at a preschool] went really well.  We’ll see what happens though!!  It would be a great opportunity and something new and exciting to try =)  I love cooking, kids, and teaching people about healthy living…so it’s pretty ideal!

Dinner time:  I’m sure there are recipes for something like this out there, but I made this up and it’s super easy aaand affordable!

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It’s kind of hard to find whole wheat lasagna noodles.  I found them at the first store I went to but thought I could get them cheaper at Whole Foods.  They ended up not having them [it is a small Whole Foods].  These were still made with wheat flour though, and were oh so tasty.

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Lasagna Roll-Ups: serves 5

16-18 lasagna noodles

  • 1 jar sauce
  • 4oz. mozzarella
  • 4oz. harder shredded cheese, like parmesan or asiago
  • 5oz container spinach
  • 1 medium container small curd cottage cheese
  • pepperoni [optional if you want meat or not]
  1. Fill a large pot with water and 1T of salt and bring to a boil.
  2. Add the lasagna noodles being careful not to break them.  Cook until al dente [about 7min].
  3. Dump noodles into strainer and rinse with cold water to stop cooking.
  4. Lay noodles flat on a kitchen towel [to dry them].
  5. Preheat oven to 400*
  6. In a 9x13 pan add about 3/4c. sauce [a light coat]
  7. Take 1 noodle at a time and add [from end to end] about 2T cottage cheese, then a single layer of spinach, a single layer of pepperoni, sprinkle of parm/asiago cheese.
  8. Tightly roll being careful not to tear the noodle and place seam side down in the pan.
  9. Repeat until all are rolled.
  10. Cover rollups with the rest of the container of spinach and spread the rest of the jar of pasta sauce on top.
  11. Cover with foil and put in the oven for 30min. 
  12. Take out, uncover pan, sprinkle with mozz. cheese and broil for 3-5 min. until golden and bubbly.

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I made some without pepperoni for myself =)  Cottage cheese is the perfect substitute for ricotta cheese!

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All rolled up…they’re just so cute!

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All done with a light coating of cheese on top! 4oz of cheese goes a long way.

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My plate, with a Great Harvest Bread Co. breadstick!

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pantry items: none

Total cost: $22.08/5 servings = $4.41 – This included $3 for the breadsticks.  Leave out the pepperoni and save a few bucks!  Also, except for the pepperoni, it was 100% organic! =)

Niiiiiiight

Ashley

Reader Comments (2)

[...] had friends over for dinner Saturday night. I made a fabulous lasagna recipe I found from Edible Perspective. I was a little concerned with what pepperoni would taste like in lasagna but everyone really [...]

[...] Lasagna Roll-Ups – The Edible Perspective [...]

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