Vegetable Lasagna Rolls

Let's be honest... Making homemade lasagna isn't something you just whip up. I have found this recipe slightly easier to assemble than the traditional layer version, but it takes half the time to bake. I also like that it is how much easier to serve because you have preset servings before the lasagna even bakes. The sauteed squash is so meaty that you won't miss the ground beef or sausage, but you could easily substitute slices of Italian sausage for the squash, or alternate between the two.

4 medium zucchini or yellow squash

cooking spray

salt to taste
1 30 oz. carton ricotta cheese

1 egg

2 cup shredded mozzarella cheese (separated)

1/2 t. salt
1/3 cup chopped fresh basil

Homemade pasta noodles or 1 lb. box of lasagna noodles
4 cups Roasted Tomato Sauce or other homemade or store-bought marinara

1/2 cup shredded Parmesan cheese

Heat a large skillet over medium heat, coated in cooking spray or a light layer of oil. Add enough squash to cover the bottom of the pan and season it with a few pinches of salt.You may have to cook a few batches depending on how big your saute pan is. Toss to cook squash on both sides just until tender and lightly browned. You don't want it to be translucent or it will be mushy and not hold up in the lasagna.

Mix ricotta with egg, 1 cup mozzarella cheese, salt and basil. Set aside.

Heat a large pot of salted water of high heat to cook lasagna noodles. I recommend cooking your noodles even if you make fresh pasta.

Preheat oven to 375 degrees.

Heat tomato sauce over medium heat just to warm through. If your sauce is runny, bring it to a boil then reduce to a simmer and cook it down until it thickens. Spread a thin layer of sauce in a 9" x 13" baking dish.

Make your rolls by laying your cooked lasagna noodles flat. Spread about 1/3 cup of ricotta mixture on the noodle, leaving an inch of space on each end and a 1/2 inch on each side. Top the ricotta with your cooked squash and roll the noodle. Place the roll seam-side down in your baking dish. Repeat until you're out of noodles, cheese and squash. You may need to use a second baking dish.

Top your rolls with the tomato sauce, being sure no noodle surface goes uncovered. Top with remaining cup of mozzarella cheese.

Cover and bake for 30 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese before serving.

Italian Turkey Meatloaf

This healthy, veggie-stuffed meatloaf has an Italian accent. You could serve pasta on the side instead of mashed potatoes and think you're having spaghetti and meatballs!

2 T. olive oil
4 cloves garlic, minced

6 oz. mushrooms, diced

1 onion, diced

1 red pepper, diced

1/2 t. salt

2 eggs

1 T. Balsamic vinegar

1/4 cup chopped fresh basil leaves

1 T. chopped fresh parsley leaves

1/2 t. salt

1/2 t. ground black pepper

1 lb. ground turkey

3/4 c. plain breadcrumbs

1 cup Roasted Tomato Sauce (or any chunky marinara sauce)

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add garlic and mushrooms and saute for 5 minutes or until mushrooms begin to soften. Add onion and red pepper and saute another 5 minutes or until all vegetables are tender. Season with salt and set aside to cool.

Whisk eggs, vinegar, basil, parsley, salt and pepper together. Add turkey, breadcrumbs and sauteed veggies. With your hands, gently mix just until combined. Press into a loaf pan and top with 1/2 cup marinara sauce. (Warm the other 1/2 cup of sauce and reserve for serving.) 

Bake for 45 minutes or until an instant-read thermometer inserted in the middle reads 185 degrees.

Pesto

If you grow basil in your garden, you'll get to a point in July or August where you can't use it fast enough to keep it from bolting. That's when it's time to make pesto! The peppery flavor of basil combines with spicy garlic, and savory nuts and cheese to make this a rich yet bright sauce that can be used in myriad ways -- on a pizza or pasta, in a salad dressing or marinade, as the spread on a sandwich or wrap, etc.

Blanching the basil leaves will help your pesto retain its bright green color. I think it's worth the effort, especially if you aren't planning on using the pesto immediately, but you can skip this step. Pesto will stay good in the refrigerator for about 10 days or in the freezer for several months.


4 cups fresh basil leaves
2 cloves of garlic, quartered
1/4 cup pine nuts, toasted
1/2 cup good quality olive oil
1/4 cup shredded Parmesan cheese
1 t. salt


In a small saucepan that you can rest a mesh strainer in, boil water (about 1 inch from the top). In batches, place the strainer full of basil leaves into the boiling water for 20 seconds, then remove and submerge in ice water until cool. Squeeze any excess liquid from the basil and set it aside. Repeat until all leaves have been blanched.

Add your garlic to a food processor while it's running. Stop and add basil leaves and pine nuts. With blender running, slowly add olive oil. Once the mixture is pureed, add Parmesan and salt and pulse a few times. Store in an air-tight container with plastic wrap covering the surface of the pesto to keep air away from it, or immediately add it to your favorite recipe.

Portobello Mushroom Parmesan

A big, juicy portobello mushroom takes the classic Chicken Parm. in a whole new direction, and it is way easier to prepare. In addition to giving it more of a steak-like quality, the underside of the mushroom cap forms a perfect bowl for holding lots of sauce and cheese. Serve it on top of pasta tossed in your favorite sauce and it's a filling dinner.

4 portobello mushroom caps

2 T. olive oil

salt and pepper to taste

1 cup Roasted Tomato Sauce (or marinara)

1/2 cup shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

1 lb. pasta

1 cup Pesto (or other sauce of your choice to dress your pasta)

Preheat oven to 400 degrees. Heat oil in a large non-stick skillet over medium meat. Begin heating salted water to cook your pasta in.

Place mushrooms (gills up) in the pan and sauté for 10 minutes or until tender on the cooked side. Sprinkle the gills with salt and pepper, flip the mushrooms and sprinkle salt and pepper on the cooked side. Sauté another 5 minutes or until the gills start to soften and release the juices of the mushroom. 

Remove the pan from the heat. If your skillet is oven-safe, flip the mushrooms in the pan so the gills are facing up. Top each with 1/4 cup of tomato sauce, 2 T. mozzarella cheese and 1 T. Parmesan cheese. If your skillet isn't oven-save, move the mushrooms to a baking dish and dress the mushrooms in there.

Add pasta to boiling water. Place mushrooms in the oven and bake for 10 minutes or until cheese is melted and starting to turn brown. Turn the oven broiler on and allow to broil for 1 minute before removing from oven.

Drain pasta (reserving at least 1/2 cup pasta cooking water). Add pesto to hot noodles, and toss, gradually adding pasta water until the noodles are all coated in pesto and your sauce reaches the desired consistency. Divide the pasta among four bowls and top each with a mushroom cap.

BEV NOTE: The pesto pairs well with a Sauvignon Blanc or Pinot Grigio.

Pesto pasta

I love to make my own pesto in the summer when my basil plants are growing faster than I can use them. I put some away in the freezer for winter to be reminded of the fresh flavors of summer. Adding some vegetables to the mix makes this a great stand-alone meal.

1 cup homemade Pesto or store-bought
1 pint grape tomatoes, halved

2 T. olive oil

5 sprigs fresh thyme

1 t. coarse salt, plus more for seasoning

freshly ground pepper

1 large baking potato, peeled and cut into 1/2-inch cubes

2 cups green beans, cut in 1-inch pieces (fresh or frozen)

1 lb. spaghetti or linguine noodles

Preheat oven to 400 degrees. Arrange tomatoes (cut-sides up) in a baking dish. Toss with olive oil, salt and pepper. Top with thyme sprigs and roast for 15 minutes, or until tender but still holding their form. Remove thyme sprigs and set aside. 

While the tomatoes are roasting, bring a medium sized pot of salted water to a boil and add potatoes. reduce heat slightly and boil potatoes for 10 minutes or until tender. Drain and set aside. 

In a small saucepan, add 1/2 inch of water, green beans and a sprinkle of salt. Boil the water and steam the green beans until slightly tender (time depends on if you're using fresh or frozen). Drain excess water and set aside.

Cook pasta according to package directions, reserving 1 cup of pasta water when you drain it. Return pasta to the pot you cooked it in and add roasted tomatoes and their juices, potatoes, green beans and pesto. Stir, gradually adding enough pasta water to help the pesto coat the pasta and vegetables. Serve hot.

BEV NOTE: Pairs well with a Sauvignon Blanc or Pinot Grigio