Wow, it's been almost a month since I've updated this and I'm sorry. But I'm back and bursting with new vigour! I hope you're inspired!
Tonight was Zucchini Lasagne Rolls (see today's featured recipe) and they were delicious. I am pretty proud of myself (both my husband and I were skeptical at first, but they totally worked out!). Tomorrow is going to be Chicken Enchiladas because it's my birthday and they're my favourite (check out one of my first featured recipes if you want the recipe - they're deadly!). The rest of the week will be chicken stew (it's winter and time for a good, hearty, potato-y stew); mini meatloaves with lemon/dill/garlic dressed broccoli slaw; whole wheat spaghetti with peanut sauce, chicken, peppers and spinach; quiche with Italian sausage; Shepherd's pie (although I think technically it's cottage pie because I use ground beef (instead of lamb) and put cheese on top). And, most of these things will make left overs, so we're going to eat well next week too!
Bon Apetit!
Friday 25 November 2011
Featured Recipe
Zucchini Lasagne Rolls ( or"Zalagne")
So a friend of mine made lasagne rolls for dinner a while ago, which is basically lasagne filling rolled up in cooked lasagne noodles and covered in sauce and cheese and baked. I am trying to eat less carbs, hence less pasta, so I wanted to come up with a version that was noodle free, and here's what I came up with (plus, it's gluten free)
Zucchini Lasagne Rolls
Ingredients:
3-4 large-ish zucchini
1 lb mild Italian sausage meat (or 5 mild Italian sausages, casings removed)
4 cups trimmed spinach
3 cloves garlic, minced
100 grams light mozzarella cheese, grated
1 cup plain tomato sauce
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried parsley
2 tsp white sugar
salt and pepper to taste
Method:
1. Cook the sausage in a large pan, stirring frequently to break up the meat. Cook until the meat is no longer pink. Add the garlic and spinach and cook until the spinach is wilted and soft. Set aside to cool
2. Peel the zucchini with a vegetable peeler. Slice the zucchini into thin, wide strips, until you reach the seeds. Discard seeds. Place strips in a pot of water and cook until they are tender, but still holding their shape (or put in a large microwave bowl with a little bit of water and cook on high heat until tender but still holding their shape). They need to be tender enough to roll up
3. Place a little bit of the filling along each strip and roll up. Place the rolls in a 9x9 casserole sprayed with cooking spray. If there is any filling left over, sprinkle over rolls.
4. Cover with grated cheese. Cover with sauce
5. Bake at 375 degrees F for 22 minutes. Let cool for 5 minutes before serving
So a friend of mine made lasagne rolls for dinner a while ago, which is basically lasagne filling rolled up in cooked lasagne noodles and covered in sauce and cheese and baked. I am trying to eat less carbs, hence less pasta, so I wanted to come up with a version that was noodle free, and here's what I came up with (plus, it's gluten free)
Zucchini Lasagne Rolls
Ingredients:
3-4 large-ish zucchini
1 lb mild Italian sausage meat (or 5 mild Italian sausages, casings removed)
4 cups trimmed spinach
3 cloves garlic, minced
100 grams light mozzarella cheese, grated
1 cup plain tomato sauce
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried parsley
2 tsp white sugar
salt and pepper to taste
Method:
1. Cook the sausage in a large pan, stirring frequently to break up the meat. Cook until the meat is no longer pink. Add the garlic and spinach and cook until the spinach is wilted and soft. Set aside to cool
2. Peel the zucchini with a vegetable peeler. Slice the zucchini into thin, wide strips, until you reach the seeds. Discard seeds. Place strips in a pot of water and cook until they are tender, but still holding their shape (or put in a large microwave bowl with a little bit of water and cook on high heat until tender but still holding their shape). They need to be tender enough to roll up
3. Place a little bit of the filling along each strip and roll up. Place the rolls in a 9x9 casserole sprayed with cooking spray. If there is any filling left over, sprinkle over rolls.
4. Cover with grated cheese. Cover with sauce
5. Bake at 375 degrees F for 22 minutes. Let cool for 5 minutes before serving
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| Step 3 - Rolled up |
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| Step 4 |
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| Step 4 |
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| Finished Product! Yum |
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