Spinach Lasagna Rolls

Adapted from Taste of Home 

Ingredients:

• 12 uncooked lasagna noodles
• 2 eggs, lightly beaten
• 2-1/2 cups ricotta cheese
• 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 package fresh baby spinach leaves, chopped.
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 jar (26 ounces) meatless spaghetti sauce

Directions:

• Cook lasagna noodles according to package directions; rinse cool and pat dry. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, and pepper. Spread about 1/3 cup cheese mixture over each noodle; carefully roll up.
• Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. aluminum baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Cover with plastic wrap and freeze.

To prepare:
Remove from freezer, thaw. Remove plastic wrap. Bake, uncovered, at 375 for 20 to 25 minutes.

Chicken Parmesan

1 1/2 pounds chicken breast
1 egg, lightly beaten
1 cup crushed rice chex
28 oz pasta sauce
1/2 cup shredded mozzarella cheese
1/4 c shredded Parmesan cheese

Use meat tenderizer to thin chicken. Dip each chicken in the egg and then coat with chex. Place the pieces in a greased baking dish. Bake at 400 degrees for 20 minutes.

Top chicken with pasta sauce and cheeses. Bake an additional 10 minutes or until chicken is cooked through. Serve with pasta.

Pesto Cavatappi Knock Off

My gluten free, made at home, version of the Noodles N Company favorite.

1 pound cavatappi noodles, or any other of your choice
Handful of sliced mushrooms
1 tomato, chopped
1/2 bag cooked, peeled, deveined shrimp- tails removed
1/2 jar pesto sauce
1/2 cup of cream
1 cup mozzarella cheese

Prepare pasta as directed by packaging. Saute mushrooms in butter. Add tomato and shrimp to mushrooms to warm. Drain pasta and add the pesto and cream. Add the mushrooms, tomato, shrimp and cheese.

Fettuccini

Fettuccini pasta
Shredded meat (we like ham or chicken best, just use left overs)
Head of broccoli, chopped
Fresh garlic, crushed
Italian cheese, shredded
Sour cream
Butter
Prepare pasta as directed on packaging. While the pasta is cooking, saute garlic and broccoli in butter, add meat to warm. Drain pasta and stir in a heaping spoonful of sour cream, a handful of cheese, and the meat, garlic and broccoli.

Bird Nest Pie

1 pound spaghetti (For gluten free, we like quinoa spaghetti noodles best.)
2 eggs
3/4 cup parmesean cheese, shredded
1 cup sour cream
2 cans tomato paste
2 tablespoons water
1 pound ground beef
1 pound ground Italian sausage
(Or, 2 pounds ground beef plus 2 tablespoons Italian seasoning.)

1. Grease two 9 or 10 inch round pie pans and preheat oven to 350.
2. Prepare 1 pound of spaghetti according to package directions, let cool and mix with two eggs and the parmesan cheese. Spread into the pie pans and form a "nest" out of them. Top with sour cream.
3. In a large skillet, brown meat. Add tomato paste and water. Pour sauce over the sour cream.
4. Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes.

Instead of baking right away, you can cover the pies with plastic wrap and freeze. To prepare later, pull from freezer and thaw. remove plastic wrap, cover with foil and bake at 350 degrees for 20 to 30 minutes. Uncover and bake 10 minutes longer.

Serve with a fresh salad.

Best Lasagna

This works well with gluten free lasagna noodles.
worlds best lasagna courtesy of John Chandler