March’s first recipe test- garlic parmesan rolls, caprese lasagna roll ups, and cinnamon roll cake. All three of these recipes are keepers! The caprese lasagna roll ups especially. The cake was a little gummy in places, so I’d play with the recipe a little to make it turn out better. Fun evening with good food, company, and a cute old movie I’d not seen before- ‘Bachelor Mother’.
The cast of characters for the caprese lasagna roll ups- and putting them together:
The Cast of Characters for the garlic parmesan rolls, and putting them together:
The Cast of Characters for the cinnamon roll cake and putting it together:
Dinner’s served! (YUM!)
Anna’s cats- watching our every move:
Yield: 8 servings
- 8 lasagna noodles, uncooked
- 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
- 3/4 cup Ricotta cheese
- 1 large egg white
- 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
- freshly ground black pepper
- 3 – 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
- 1/4 cup chopped fresh basil, plus more for garnish
- 1 cup marinara sauce, recipe follows
- 2 Tbsp extra virgin olive oil
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic finely minced
- 1 (28 oz) can crushed tomatoes
- salt and freshly ground black pepper to taste
- Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
- For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn’t recommend seasoning with salt just because the cheeses already have plenty of salt).
- Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don’t dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.
- Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 – 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
Garlic Parmesan Knots Recipe
Ingredients: 1 (16 oz) pack of your favorite Biscuits 3 tbsp of grated Parmesan Cheese 1 tsp dried Parsley 1 tsp dried Oregano 1 tsp Kosher Salt 1/2 tsp Garlic Powder Butter Spray ( or 2 tbsp butter melted)
Method: – Start by cracking open that pack of biscuits. – On a lightly floured surface, roll a biscuit into a sausage shape. Once it’s around 6-7 inches long, tie a knot with the dough…a simple knot, just as you would a rope or shoe lace or whatever. – Pull the one end over and tuck it in the back and push the other in to the back as well….ta da, looks fancier already doesn’t it? – Bake the knots according to the instructions on the pack (mine said a 425F Oven for 15-17 minutes). Bake them in the oven for a few minutes less than what the pack says. I baked for 10 minutes. – While your knots are baking, lets start with what makes these rolls so good -The garlic parmesan topping. Grate about 3 tablespoons worth of fresh parmesan cheese…and if you must you can resort to the powdered parmesan that you get in a jar. – Add a teaspoon each of dried parsley, oregano and kosher salt and add just 1/2 teaspoon of garlic powder. Mix well. – After around 10-12 minutes take the rolls out of the oven and spray with some butter (or if you’r using regular melted butter, brush it) on each roll. – Sprinkle your topping over each of the rolls. Be generous! – Pop the rolls back into to oven till they turn a beautiful golden.
Cinnamon Roll Cake
3 c. flour
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 tsp. vanilla
1/2 c. butter, melted
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.