I like this fun way of serving lasagna. My kids loved having their own individual rolls of goodness. This recipe was taken from “Giada’s Family Dinners” by Giada De Laurentis. The recipe calls for 3 ounces of thinly sliced prosciutto. I always order from my deli in grams, so I converted from ounces to grams and it works out to 85 grams. The recipe asks to be sure to squeeze the spinach totally dry in order to avoid a watery dish. The ” Quick Marinara Sauce” recipe is also on this blog.
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch of ground nutmeg
1 (15-ounce) container whole-milk ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 cup plus 2 tablespoons freshly grated Parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, lightly beaten
3/4 teaspoon salt, plus more for pasta
1/2 teaspoon freshly ground pepper
12 dried lasagna noodles
Butter, for baking dish
2 cups “Quick Marinara Sauce”
1 cup shredded mozzarella cheese (about 4 ounces)
To make the sauce:
1. Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking continuously. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the cream sauce.
To make the lasagna:
1. In a medium bowl, stir together the ricotta, spinach, 1 cup of the Parmesan cheese, prosciutto, egg, the 3/4 teaspoon of salt, and the pepper until blended.
2. Bring a very large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
3. Preheat the oven to 450F. Butter a 13x9x2-inch glass baking dish. Spread the cream sauce over the bottom of the prepared dish.
4. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of the marinara sauce over the lasagna rooms, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese. Cover the dish tightly with foil. Bake until the rolls are heated through and sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top is golden, about 15 minutes longer. Let stand for 10 minutes.
5. Meanwhile, heat the remaining marinara sauce in a small, heavy saucepan over medium heat until hot. Transfer the sauce to a sauce boat and serve alongside.
Makes: 6 Main-course servings
I make these croutons for salads and to add to soups. They never last long in the house, they are just so good to snack on. This recipe is taken from Better Homes and Gardens New Cookbook.
1. Cut four 1/2-inch-thick slices French bread into 3/4-inch cubes; set aside. In a large skillet melt 1/4 cup butter or margarine. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300F oven for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 1 week. Makes about 2 cups.
I have been making this recipe for years, my step-daughter loved these as a little kid….now my 3 and 5 year old devour them every time I make them too. This recipe was taken from Winnipeg Free Press Recipe Swap Favorites 2000 by Ilana Simon. I omit the melted butter. I always make these with “Supposed to be Grape’s Honey Dill Dip” also found on this blog.
4 chicken breasts, boned
1 cup corn flake crumbs
1/2 cup Parmesan cheese
1 tsp thyme
1 tsp parsley
1/2 tsp poultry seasoning
1 tsp garlic salt
1/2 cup melted butter
1. Cut chicken into 1-inch pieces.
2. Mix together all dry ingredients
3. Dip chicken in melted butter and roll in dry mixture. Place on cookie sheet sprayed with vegetable spray. Bake in 400 F oven for 12 to 15 minutes (turning once) or until done.
I make this as a side dish to almost anything. This recipe is taken from The Best of Bridge series – The Rest of the Best and more. I use 3 large tomatoes or 4 medium sized tomatoes.
3 medium tomatoes
2 tbsp butter
1/2 cup bread crumbs
1 tbsp fresh chopped dill or 1/2 tsp dried dill
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1. Cut each tomato into 4 slices and place on a cookie sheet. Melt butter, add bread crumbs, dill, salt, pepper and cheese. Stir together and spoon crumb mixture into tomato slices. Place in cold oven under broiler (not too close) and turn on broiler. Broil until crust turns golden – about 5 minutes. Serves 6
This recipe is adapted from The New Best Recipe Cookbook by Cook’s Illustrated. I use my own marinara sauce (you can find various marinara recipes on this blog) and I also melt mozzarella cheese on top. The recipe I have included is for the breaded chicken cutlets used. I always serve my Chicken Parmesan with egg noodles. Super easy and very filling!
Breaded Chicken Cutlets
4 boneless, skinless chicken breasts, fat trimmed
1 1/2 cups bread crumbs
3/4 cup unbleached flour
2 large eggs
1 tablespoon plus 3 /4 cup olive oil
1. Use a meat pounder, rubber mallet, or rolling pin to pound the chicken breasts to an even 1/2-inch thickness.
2. Sprinkle the cutlets with salt and pepper.
3. Set a large heatproof plate on the rack in the oven, and heat the oven to 200 degrees. Place the bread crumbs in a shallow dish or pis plate. Spread the flour in a second shallow dish. Beat the eggs with the 1 tablespoon olive oil in a third shallow dish. Place a wire rack over a baking sheet.
4. Working with one at a time, dredge the cutlets thoroughly in the flour, shaking off the excess. Using tongs, dip both sides of the cutlets in the egg mixture, taking care to coat them thoroughly and allowing the excess to drip back into the dish to ensure a very thin coating. Dip both sides of the cutlets in the bread crumbs, pressing the crumbs with your fingers to form an even, cohesive coat. Place the breaded cutlets in a single layer on the wire rack and allow the coating to dry for about 5 minutes.
5. Meanwhile, heat 6 tablespoons of the remaining oil in a heavy-bottomed 10 inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay the two cutlets gently in the skillet and cook until deep golden brown and crisp on the first side, gently pressing down on the cutlets with a wide metal spatula to help ensure even browning, about 2 1/2 minutes. Using tongs, turn the cutlets, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is a deep golden brown and crisp, 2 1/2 to 3 minutes. Line the warmed plate with a double layer of paper towels and set the cutlets on top; return the plate to the oven.
6. Discard the oil in the skillet and wipe the skillet clean using tongs and a large wad of paper towels. Repeat Step 5, using the remaining 6 tablespoons oil and the now-clean skillet to cook the remaining cutlets.
Parmesan Breaded Chicken Cutlets
Follow the recipe for Breaded Chicken cutlets, replacing 1/4 cup of the bread crumbs with 1/4 cup freshly grated Parmesan cheese
This recipe is from “Eat, Shrink and Be Merry” by Greta and Janet Podleski. Viva Las Veggies makes a great side dish to anything. I seed my tomatoes before adding to this dish. I find if you do not, it gets watery. I also scrape and discard the gills from the underside of the portobello mushrooms as well.
4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 large portobello mushrooms, chopped
(using a small spoon, scrape the gills from the underside of the mushrooms)
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp each olive oil and balsamic vinegar
1 tbsp chopped fresh herbs, such as rosemary, basil, oregano, or thyme
(I always use basil)
1/4 tsp each salt and freshly ground pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 tsp dried thyme
1. Spray a 9×13-inch baking dish with cooking spray. Add tomatoes, zucchini, mushrooms, onion, and garlic. Mix well (using your hands works best). Add olive olive, vinegar, herbs , salt and pepper. Mix again to coat vegetables with dressing.
2. Roast, uncovered, at 425F for 25 minutes. while vegetables are roasting, prepare topping. combine bread crumbs, Parmesan cheese, and thyme in a small bowl and mix well.
3. Remove vegetables from oven. Sprinkle crumb mixture evenly over vegetables. Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.
Makes 6 servings