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.

Spinach Soufflé

What comes to mind when I think of soufflés are times I've been to a French restaurant and they tell you if you want the souffle for dessert, you'll have to allow 30 minutes for it to be prepared. So I've always been a little intimidated to make them. But after I made Light Strawberry Soufflés a few weeks ago and saw how easy they were, I decided to try to tackle a savory variation. Believe it or not, it's so easy that this is going to be my substitute for quiche when I don't have the luxury of time to whip up a crust.

2 cups chopped spinach or Swiss chard

3 T. butter

3 T. flour

1 cup milk

1/2 cup shredded sharp cheddar cheese

2 T. minced onion

1 t. salt

4 eggs, separated

Preheat oven to 375 degrees. 

Sauté spinach in a lightly-greased non-stick pan over medium heat until wilted, seasoning it with a few pinches of salt. If there's any liquid left in the pan or the spinach, press it out through a mesh strainer. Set aside.

Heat milk in a small saucepan over low heat to warm it through but not bring it to a boil. 

Melt butter in a medium saucepan over medium heat. When melted, whisk in flour, removing any lumps, until it forms a paste. Gradually add warm milk, stirring constantly, until it forms a smooth, thick roux. 

Reduce heat to low and stir in cheese, onion, spinach and salt to the roux. Allow cheese to melt while you prepare your eggs.

Whisk egg yolks by hand in a large bowl. In a separate bowl, beat egg whites just until stiff peaks form.

Slowly mix your roux to the beaten egg yolks. Once incorporated, gently fold in whipped egg whites. 

Pour mixture into a greased 1.5 - 1.75 quart casserole dish with straight sides. 

Bake at 375 degrees for 30-35 minutes, until the top is browned and it doesn't jiggle like Jello when you shake it.

Serve immediately. Soufflé will deflate the longer it's out of the oven. 

BEVERAGE NOTE: Whether it's breakfast or dinner, you can't go wrong with a Mimosa!

Aunt Susie's Egg and Brie Toast

When I went to visit my Aunt Susie over Easter, she made this for breakfast and I fell in love with it. It's so easy that you could whip it up on a weekday morning and start your work day like it's a day off!

This recipe is for one, but just double, tripple, etc., depending on how many you're serving. Use a double-burner griddle and cook them all at once.

1 slice of bread

1 T. butter

1 egg

1-2 slices of brie cheese

1/2 t. fresh thyme, chopped

Heat a griddle pan over medium-low heat. 

Butter both slides of the bread and toast on the warmed griddle. 

Spray the griddle on the other side with non-stick spray and fry your egg, sprinkling it with a pinch of salt. 

Flip bread once toasted and top the toasted side with brie. Flip egg once white has solidified. Once egg is cooked to your desired firmness, place it on top of cheese while bread continues to toast on the second side.

Sprinkle tyhme on top and season with salt or pepper as desired. Serve with fresh fruit or a light salad to make it brunch or dinner appropriate.