Lasagna Roll-Ups
Tonight we had a guest for dinner, a friend of Mike's from his graduate program. I tried a new recipe that I clipped from the Gainesville Sun, Lighter Lasagna Roll-Ups. Instead of making layers, I made a mixture of ricotta, mozzarella, ground beef, spinach, and other stuff, put it down the length of each noodle, and rolled it up. We also had steamed broccoli, garlic bread, and some wine that Hugh brought.
The verdict
Hugh and I enjoyed this recipe very much. Mike had the sauce with garlic bread, since I still can't get him to eat pasta. I don't think I'll make regular lasagna again! I had never made a lasagna with spinach, but I decided to try it along with some ground beef. Very good! I had three roll-ups leftover, so I froze them for later use. Overall, I give this meal 4 and a half stars for taste and 3 stars for health.
3 comments:
Hey Jacki! We tried this marinade last night on some chicken tenders that were on sale ( love the whole not having to cut the chicken up myself) then cooked them on the foreman( which is our most favorite kitchen appliance). Only problem was, they came out way way too limey. I think next time we'll half the lime juice and marinate for no more than 30 minutes. So beware of forgetting them in the fridge ( I mean it made those sour warheads you guys use to trick me into eating look sweet). How long did you marinate the chicken before cooking?
ok so this comment was supposed to be on the garlic lime chicken...oy i think i need a vacation =)
Hey Kat, I was wondering about the comment, lol. I did marinate the chicken overnight, but then again I used it in pitas, so the taste wasn't overwhelming. Now that I think of it, I can see how it would be strong. You're probably right about marinating for a short time, though.
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