ChezCindy: Three Cheese Lasagna Rolls

 

Lasagna is always a crowd pleaser.  Layers of creamy, cheesy, pasta and sauce, cooked to melted perfection.  In this recipe, classic lasagna gets an update by skipping the layers and instead filling and rolling the lasagna sheets.  Perfect for creating portions and easy serving for your family dinner.   

This recipe uses three cheeses, ricotta, Parmesan, and mozzarella, folded together with chopped spinach, baked on a bed of creamy bechamel sauce, and topped with traditional marinara sauce.  Delicious!

For the Bechamel Sauce
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cup whole milk
1/2 teaspoon salt
1/8 teaspoon white pepper
small pinch of fresh grated nutmeg

For the Lasagna Rolls

8 ounces whole milk ricotta cheese
5 ounces frozen chopped spinach, thawed and squeezed dry
1 cup, plus 3 tablespoons fresh grated Parmesan cheese
2 tablespoons beaten egg from 1 large egg
3/4 teaspoon salt, plus more for salting the pasta water
1/4 teaspoon white pepper
1 teaspoon Calabrian chilies in oil, optional but delicious
12 uncooked standard lasagna sheets
2 cups store-bought marinara sauce, divided  
1 cup shredded mozzarella cheese, about 4 ounces
2 tablespoons basil ribbons, cut from fresh basil leaves
Olive oil for preparing the lasagna sheets

Make the Bechamel Sauce:

In a small saucepan, melt the butter over medium-low heat.  Add in the flour, whisking for 3 minutes.  Whisk in the milk, increasing the heat to medium-high, whisking until the sauce becomes thick, smooth and bubbly, about 5-6 minutes.  Turn off the heat, whisk in the salt, pepper, and nutmeg.  Set aside.

Make the Lasagna Rolls:

Follow the package directions to par-boil the lasagna sheets in salted water, boiling for half of the instructed time.  The pasta should be just tender and still firm to bite.  Remove the sheets from the water, placing in a single layer onto a parchment lined baking sheet, drizzled with olive oil to prevent the sheets from sticking.  You will need to create 2-3 single layers to keep the sheets from sticking using parchment paper for each layer generously drizzling with olive oil.  Set aside.  

Preheat the oven to 450 degrees.

In a medium bowl, add the ricotta, spinach, 1 cup Parmesan, 2 tablespoons of beaten egg, salt, pepper, and Calabrian chilies (if using) stirring until just combined.

Coat a 9”x13” glass or ceramic baking dish with spray oil covering the bottom and the sides.  Pour the bechamel sauce into the bottom of the baking dish.  Set aside.

Lay out 4 lasagna sheets onto a clean work surface.  Spread 3 scant tablespoons of the ricotta mixture evenly over each sheet.  Starting at 1 end, roll each sheet like a jelly roll.  Place the lasagna rolls into the prepared baking dish, seam-side down on top of the bechamel sauce leaving space in between each.  Repeat with the remaining sheets and ricotta mixture.  

Spoon 1 cup of marinara sauce over the lasagna rolls.  Sprinkle the mozzarella and remaining 3 tablespoons of Parmesan over the lasagna rolls.  Sprinkle evenly with the basil ribbons.  Cover the baking dish tightly with foil.  Bake in the heated oven for about 20 minutes.  The cheese should be melted and the sauce bubbly.  Remove the foil, continue baking for another 12-15 minutes until the top becomes golden brown.  Remove from the oven, allow the lasagna rolls to rest for 10-12 minutes before serving.  Heat the remaining marinara sauce to serve alongside the lasagna rolls.  

ChezCindy: Salad Greens with Goat Cheese & Candied Pecans

 

This delicious salad with goat cheese, candied pecans, and balsamic vinaigrette is loved by many and is easy to create in your own home.  Delicious for your buffet table at this holiday time of year or throughout the year for most events with family and friends.  I encourage you to make the vinaigrette instead of store-bought as it makes a huge difference for all of your salads.  The key ingredients needed for the salad and dressing can be found in most supermarkets ready for you to combine and serve.  

 

Salad Greens with Goat Cheese, Candied Pecans and Balsamic Dressing

For the Salad:
10 ounces mixed salad greens
4 ounces goat cheese
2/3 cup dried fruit, such as cranberries or cherries
1 cup of candied pecans, homemade or store-bought
1/4 cup fresh herbs, such as basil, mint, and/or parsley
 
For the Dressing:
2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 teaspoon sea salt
6 tablespoons extra virgin olive oil
 
Add the balsamic vinegar, Dijon, honey, and salt to a medium bowl.  Whisk together to combine.  Slowly drizzle in the olive oil while whisking to create a smooth emulsion.  Taste for seasoning.
 
Place the salad greens into a large bowl.  Add about 1/3 cup of the dressing to the greens, tossing well to combine.  Transfer the greens to a large serving platter.  Crumble the goat cheese over the greens, scatter the dried fruit and the pecans, the sprinkle on the fresh herbs.  Drizzle with additional dressing.    

ChezCindy: Panettone Chocolate Trifle Dessert

 

This Panettone Chocolate Trifle is both gorgeous and delicious.  And super simple to put together.  I love that the dessert can be made ahead of time and kept refrigerated until ready to serve after dinner.  You will only need about a third of a full loaf of panettone to make the dessert.  Plenty left for all your other favorite holiday treats.   

Panettone Chocolate Trifle Dessert Cups

16-ounces mascarpone cheese, room temperature
8 ounces bittersweet or semisweet chocolate, melted
1/8 teaspoon salt
1/2 cup powdered sugar
1 teaspoon espresso powder
1/2 cup coffee liqueur, such as Kahlua
10-12 ounces panettone, cubed
Chocolate shavings for garnish

Serves 6-8

Using an electric mixer, beat the mascarpone cheese, melted chocolate, salt, powdered sugar, and espresso powder in a large bowl, mixing until smooth and fluffy.  Set aside. 

Divide half of the cubed panettone among 6-8 individual serving bowls, such as wine glasses or old-fashioned glasses.  Sprinkle half of the liqueur over the panettone.  Top with half of the mascarpone mixture.  Repeat layering with the remaining panettone, liqueur, and mascarpone mixture.  Sprinkle the chocolate shavings over the trifles and serve.  

The prepared trifles can be made 1 day ahead.  Cover each and refrigerate.  Allow the trifles to come to room temperature before serving.